50/50 Whole Wheat Bread (Abm)

Total Time
3hrs 35mins
Prep 5 mins
Cook 3 hrs 30 mins

This loaf bakes up tall and fluffy!! We use a wheat blend flour from Gold Medal and Bread flour for this recipe. The recipe below is for a 2 lb. loaf.

Ingredients Nutrition

Directions

  1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe.
  2. Select Whole Wheat cycle and Medium Crust setting.
  3. Press start.
  4. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if you machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
  5. After baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing.
  6. Note: Number of servings depending on thickness of slice.

Reviews

(1)
Most Helpful

I don't have a bread machine so I mixed the dough and kneaded it for 8 minutes in my Bosch mixer. I used King Arthur white wheat flour and bread flour. It made 12 HUGE rolls (next time I'll make them a bit smaller) that I baked for 20-25 minutes at 350. The bread was a nice light texture with a wonderful taste. The dough is devine to work with! Love the recipe, thanks for posting it!

Sandy in Oklahoma May 05, 2006

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