✤3/4 cup warm water
✤1 package (.25oz) active dry yeast
✤3/4 cup warm milk (almond works good)
✤2 tbsp (42g) honey
✤2 tbsp vegetable oil
✤1 tsp salt
✤2 ½ cups (300g) all-purpose flour
✤2 cups (240g) whole wheat flour
❖Place the warm water in a large bowl. Sprinkle in the yeast, stir until dissolved & let stand until creamy.
❖Add the warm milk, honey, oil, salt & 1½ cups (180g) of the all-purpose flour and blend well. Stir in the whole wheat flour and mix well again. Add the remaining all-purpose flour, ½ cup at a time, until the dough is soft & workable. (There may be some flour leftover.)
❖Knead dough by hand until smooth & elastic, 6-8 minutes; or use a stand mixer with a bread hook on speed 2 for a couple minutes, until sides are scraped clean and dough is smooth & elastic.
❖Place in a lightly oiled bowl and rotate the dough around to grease it. Cover the bowl with a damp cloth and let rise in a warm place until doubled in size, about 1 hour. During this time, lightly grease a loaf pan.
❖After the dough has doubled in size, punch down the dough and turn out onto a lightly floured surface. Form the dough into a loaf and place into the pan. Cover and let rise again in a warm place until doubled in size, about 45 minutes.
❖Preheat oven to 375°F (190°C). Bake for 35 minutes or until top is golden brown and bottom of loaf sounds hollow when tapped. Remove loaf from pan and cool on wire rack.
