Recipe: Tony’s Mostly Whole Grain Bread

I decided to go ahead and blog this since I was making it today. This is the bread recipe I make a lot. It’s mostly, but not fully, whole grain, so it’s got a nice texture and is still good for you.


2 cups unbleached white flour
2 1/2 cups whole wheat flour
1 1/2 cup rolled oats
1 cup bran (oat or wheat)
2 packages quick rise yeast
2 teaspoons salt
2 cups combination water/milk
1/4 cup honey
1/4 cup margarine or butter, cut in pieces
1 egg
1 Tablespoon vital wheat gluten

Instructions: In a mixing bowl, stir together 1 cup white flour, 1 cup whole wheat flour, 1 cup rolled oats, 2 packages quick rise yeast, and 2 teaspoons salt.  Set aside.  To a sauce pan add the 2 cups of liquid (note: I use mostly milk), the honey and the margarine. Using a cooking thermometer, heat the liquid mixture until it is 125 degrees F, stirring constantly (the margarine doesn’t have to melt, but it usually does). Add the warm mixture to the mixing bowl, and use a dough hook to mix the dough together. Add the bran, the egg, and the vital wheat gluten and continue beating. Add the second cup of wheat flour and the second cup of white flour and continue beating. You’ve now added 6 cups of grains. Add the extra 1/2 cup wheat flour. If dough is still sticky, add the 1/2 cup of oats. If your dough is typical of mine, it’s now close to being ready, but not quite. Add 1/4 cup white flour and continue beating. If the dough is no longer sticky and is completely wrapped around the dough hook, it’s ready. If not, add another 1/4 cup white flour and beat once more. Now pull all the dough out of the bowl and off the dough hook, and set on a floured surface. Knead by hand until you have a smooth dough. It should look like what you see below. Then cover it with a towel and let it rest (and raise) for 20 minutes.   During the break, grease two 8 1/2 x 4 inch loaf pans.

Bread dough unraised (bread dough unraised) 

After twenty minutes, divide the dough into half, and roll out one half into a seven inch wide rectangle as shown below.  (The strip will be about a foot long.)  Using the seven-inch side, roll up tightly and pinch the seams together.  Then tuck the two ends under to form the loaf.  Repeat with the second half of the dough to form another loaf.  Then put the unraised loaves in a draft free place to rise.  (I set the oven to 100 degrees F and let them raise in there).  Allow them to raise about 40 minutes.  Preheat the oven to 350 degrees F and bake for 35 to 40 minutes until golden brown.  Pull them out of the loaf pans and allow to cool.  All of this is documented in the photos below.
Bread dough rolled out (bread dough rolled out)  Unraised loaves (unraised loaves)
Raised loaves (raised loaves)  Finished bread (finished bread)
This bread is wonderful served warm with butter, or slice it, freeze it, and make toast with it.  My kids grew up on it, and they never objected to it being ‘good for them’ because it tastes so good.  So try it! 

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