Basic Homemade Brown Bread
Submitted by PaddyL on June 27, 2009 at 4:39 pm

2 tbsp. dried yeast (I use 1-1/2 tbsp. instant yeast.)
1 cup lukewarm water
1 tsp. sugar
1-1/2 cups scalded milk
1/2 cup honey (or 1/4, depending on your capacity for sweetness)
1/3 cup butter or shortening (or vegetable oil)
4 tsps. salt
3 cups approx. whole wheat flour
3 cups approx. all-purpose flour

Proof the yeast in the lukewarm water with the sugar, if you're using active dry. If instant, skip this step and add the yeast with the flour, BUT be sure to add the 1 cup of water to the rest of the liquids.

Scald the milk and add the honey, salt, and butter, stirring to melt. Let stand till lukewarm.

Meanwhile, combine all of the whole wheat flour with 2 cups of the white, reserving 1 cup of the white flour. Test the temperature of the milk mixture and add the yeast mixture to it. Stir in about one-half of the mixed flours and beat very well indeed. Continue adding the mixed flours until the dough is too stiff to beat and cleans the sides of the bowl. Then turn out, add more white flour to keep dough from sticking. This dough will be fairly sticky so care must be taken not to add too much flour and make it stiff.

Knead until elastic and place in a greased bowl; cover tightly and leave to rise till double. Punch down, turn onto lightly floured board, knead a couple of turns, divide in two, and shape into loaves. (I always give my breads two rises in the bowl.) Place in greased loaf pans and cover with a tea towel. Leave to rise till double.

Bake in 400F. oven for 30 minutes. Turn out, brush with melted butter, and cool on wire racks.

Note: Mrs. Gill generally uses 8-1/2 x 4-1/2" bread pans, but you could make this a double loaf in an extra long pan, or even into rolls.