Recipe by MamaJen
A great every-day bread, good for toast and sandwiches. I have dark, coated metal pans, so I bake it at 350. This came from a great frugality blog called Wanting What You Have. The author recommends putting the dry ingredients in a ziploc (in reverse order), then storing several batches in the freezer, to streamline the process. Prep time includes dough cycle on my bread machine and rising time.
Top Review by Belabean
Bread was good. But there are better recipes on here for a everyday bread. I really like breads wth flax and bran added. Thank you so much for posting the blog address! I have really enjoying it! I'm going to use lots of her ideas! livingonadime.com is also a good site!
- 295.73 ml warm water
- 59.14 ml honey
- 14.79 ml powdered milk
- 4.92 ml salt
- 59.14 ml flax seed meal
- 44.37 ml wheat bran
- 236.59 ml whole wheat flour
- 473.18 ml all-purpose flour
- 11.09 ml active dry yeast
Directions See How It's Made
- Place ingredients in your bread machine hopper in the order listed. Make a small well to rest the yeast inches.
- Coat a loaf pan with cooking spray and set aside.
- Place hopper in the machine and select the dough cycle for a 1.5 lb loaf.
- When the cycle has completed, turn dough out onto a lightly floured surface (I use a silicone baking mat with a light coat of cooking spray.) Shape the dough into a uniform loaf.
- Place the dough into the prepared bread pan.
- Cover with a damp towel and let rise to double it's size.
- Preheat your oven to 375 degrees.
- Bake the bread for 30-40 minutes, until the crust is browned and makes a hollow sound when tapped.
- Allow to cool before slicing.