Just out of the oven and smelling wonderful is my whole wheat bread. Since my husband likes a darker crust, this one is for him.
I have been baking bread for over 12 years now and it is part of my life. But the loaves I made many years ago, well shall I say they were not the best looking or tasting breads. As a matter of fact my husband and children used to call them "Elly May" loaves (a.k.a. The Beverly Hillbillies) or door stoppers. Since then I've developed a wonderful bread recipe that is bullet proof, even for a beginner. You will absolutely love it.
Here is my recipe : Gabriele's Whole Wheat Sunshine Loaf
4 cups whole wheat flour (sifted)
1 1/2 teaspoon sea salt
2 1/2 to 3 teaspoon instant yeast
5/8 cup rice milk or water
2 tablespoons extra virgin olive oil or coconut oil
3 tablespoon honey
Put wet ingredients into the bread machine pan first. Add the dry ingredients, except the yeast. Make a little small hole in the flour with your finger and spoon the yeast into it. Start the dough cycle.
Take it out of the pan right away and place onto a cooling rack, otherwise it will get too moist.
There it is! Guaranteed to be the best 100% whole wheat bread you've ever had, (according to my husband). Don't forget, there's no preservatives in this bread and it has a shelf life of only 2-3 days on the counter, a week in the fridge..
For a nice alternative to plastic bags or containers to store your bread, click this link for a home-made solution from my friend Amy. http://gabrielsgoodtidings.blogspot.com/2010/10/bread-bag.html