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Whole-Grain Bread

Recipe photo courtesy of Elizabeth Watt

Sub processed flour with whole grains and you can indulge in bread again -- guilt free.

Source: Martha Stewart Living, October 2006
Yield

Ingredients

Directions

Cook's Notes

This bread also can be made in a two-pound-capacity bread machine: Add all the ingredients (using 2 3/4 cups bread flour), and bake according to the manufacturer's instructions. The resulting loaf will have a softer, paler crust than one baked in an oven. Cornmeal isn't always whole-grain, so check the label; avoid packages that say "degerminated." Bread can be stored, wrapped in plastic, at room temperature up to 1 week.

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  • kmassenburg
    11 JAN, 2016
    I'm in the middle of making this for the first time and it seems that 3/4 cup warm whole milk (about 110 degrees) is not nearly enough liquid. Is this a typo or am I reading it wrong? (3 quarters of a cup or 3 to 4 cups) both seem wrong! Thanks
    Reply
    • djumatate
      3 JAN, 2017
      I accidentally used 1 cup warm milk and it is the best whole wheat bread I have ever made and better than any whole wheat bakery bread. I did end up using 3 cups of bread flour but I did not need any flour at all to shape. This bread is huge and fluffy and it's beautiful! I hope yours turns out too.
  • motherwell2
    25 JAN, 2013
    This is the best whole grain bread that I have made and I have been baking bread for years. It is delicious. The soaking of the wheat flour removes the bitterness that usually accompanies whole wheat flour. Don't let the amount of ingredients put you off. The flax, wheat bran and whole wheat flour last a long time in the freezer. 5 stars.
    Reply
  • scottdennis
    11 JAN, 2013
    This is a great bread. I make two loaves (double the recipe) once a week. In an airtight container the loaves stay fresh and taste great for a week. I substitute spelt flour for the bread flour and wholegrain spelt flour for the whole wheat flour and it is perfect
    Reply

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