Whole Wheat Bread

What makes bread whole wheat? I figured that would mean it only has whole wheat in it.  I have yet to find a recipe that ONLY uses whole wheat.  Oh well, this was delicious.  (I know what you're thinking, another bread?)  Definitely will be making it again, though I will probably let it rise a little more next time, I feel like it could have been a little less dense.

Honey Whole Wheat Bread

In a medium size bowl combine:
1 cup warm water (110-115 degrees F) 
1 TBL milk
2 TBL Olive Oil (or coconut oil or any oil, I like the Olive Oil and it's heart healthy)
2 TBL Honey
2 TBL Brown Sugar 
1 tsp Salt

In a large bowl, combine:
1 1/2 c. All Purpose unbleached flour
1 1/2 c. Whole Wheat Flour - + extra for kneading
1/3 c. Wheat Germ
3 TBL Flaxseed
2 tsp (1 packet) of Instant Active Dry Yeast

Create a well in the center and add your liquid ingredients.

Knead until the dough is smooth and elastic (about 10-15 minutes).  You may need to add extra flour to the dough if it's too sticky but be careful to just add a little bit at a time.  Place the dough in a greased bowl, turning once to grease both sides and cover with a clean towel.

Let the dough rise until doubled in a warm, draft-free spot (about 45 minutes). I did at least an hour.  

Punch down the dough after it's doubled and knead until smooth.  Form into a loaf.  Place the loaf in a greased loaf pan and cover again.  Let the dough rise in the pan in a warm, draft free place again until almost doubled in size (about 30 minutes).  Once again, I did over and hour and I would probably let it go a little more next time.  Preheat your oven to 350 degrees. 

Bake at 350 degrees for 30-35 minutes.  If the loaf starts browning too soon, you may lightly lay a piece of aluminum foil over the top.  

Remove the bread from the oven and let it rest in the pan for a few minutes.  After that, remove it to a wire rack and cover with a cloth.  It's best to store your bread in a cloth bag. 

For Freezing-
Make your dough, allow it to rise the first time, punch the dough down and knead it until elastic as above but instead of placing it in a loaf pan to rise a second time, add it to a freezer bag.  Try to get all of the air out of the bag, label it and place it in your freezer.  When you're ready to use the bread, take it out of your freezer the night before, place it in your refrigerator to thaw and rise the second time and then bake it as above.  It's that easy!  

Rating:  4.5 stars  Like I said, it was a little dense (I know, that's how wheat bread is, but I feel like it could be much better with just a little more rising).