Recipe by Marg (CaymanDesigns)
From my Oster bread machine cookbook. The first recipe I tried from it. It was delicious! 1.5 lb loaf
Top Review by missjanem111
Excellent loaf! I used only the dough cycle on my breadmaker, then punched it down, dusted it with flour & gave it a quick knead. Shaped a rustic loaf and left it to rise 45 mins on an oiled tray sprinkled with polenta/cornmeal. Baked about 25 mins in a moderate oven - delish! Just made a few slight modifications, used honey instead of molasses, and only 1 tablespoon of it (don't like my bread too sweet), used 1 and 1/2 cups tepid water, and brushed loaf with milk and sprinkled lightly with polenta before baking. Thanks Marg, a real stayer.... Just look how great it looks!
- 1 3⁄8 cups water
- 1 1⁄2 tablespoons oil
- 2 tablespoons molasses
- 1 teaspoon salt (book calls for 1 1/2 tsp but we thought it was a bit salty)
- 2 cups bread flour
- 2 cups whole wheat flour
- 2 teaspoons active dry yeast
Directions See How It's Made
- Measure and add liquid ingredients to bread pan.
- Measure and add dry ingredients (except yeast) to bread pan.
- Use finger to form well in the flour and put the yeast in it. Making sure yeast doesn't come in contact with any liquid.
- Put pan in maker and close lid. Choose "whole wheat" setting and crust color. Press start.