Whole Wheat Bread

I love baking bread because it's pretty much a free-for-all process. Once you understands the basics, the options are endless. This is the version that I made today, but I really do use all sorts of ingredient combos, usually based on what I have available. Also, I'm making one regular sandwich loaf and one cinnamon raisin loaf.

Basic Recipe:

One packet active dry yeast

1 c. soymilk or other non-dairy milk (heated until very warm, but not hot)

1/3 c. sugar (brown or white work)

1 tbls. sea salt

1/4 c. vegan butter (I use Earth Balance)

1/4 c. vegetable oil

3 tbls. honey (or agave if honey isn't a part of your diet)

2 c. whole wheat flour

2ish c. white whole wheat flour

Note: I use an electric stand mixer, but you can do the same steps by hand - great arm workout.

Mix together the heated soymilk, sugar, salt, yeast and 1 c. of the whole wheat flour. Let sit until it begins to rise (should only take a few minutes, if it take longer your yeast may be bad).

Add butter, vegetable oil and honey and mix well. Gradually begin to add another 1 1/2 cups of the flour and mix until very elastic. Add the remainder of the flours and continue to mix until all the flour in incorporated and the dough is no longer sticky. Knead (either with your mixer w/ dough hook attachment or by hand) for 5 to 7 minutes. Transfer dough into a large greased bowl and let rise until double, about an hour. When risen, punch down the dough in the center and let is rest for 10 minutes. Next, create your bread shape, transfer it to the baking pan of choice and let it rise again until doubled.

Bake at 375 for ~30-40 minutes or until it sounds hollow while tapped on.

See, not so hard. Right?