Sweet Wheat Bread
Nonstick loaf pan(s)
warm (110-115ºF / 43-46ºC)
whole wheat flour
active dry yeast
In a large bowl, whisk water, milk, brown sugar, honey, and vegetable oil together.
Add whole wheat flour, all-purpose flour, yeast, and salt. Stir until dough holds together and doesn't stick to the spoon, adding more whole wheat flour if needed (as much as 1 cup).
Turn dough onto floured surface and knead until it's smooth and doesn't stick to your hands.
Drizzle vegetable oil into a bowl and coat the bottom and sides. (You can clean and reuse the bowl you mixed the dough in.)
Place dough into the bowl and turn to evenly coat with oil.
Allow Dough to Rise
Cover with a kitchen towel or plastic wrap and allow the dough to rise until doubled in size. This can take 1-2 hours.
Knead Dough and Prepare to Bake
When dough has doubled in size, turn the dough out and punch it down and then knead it 4-5 times until smooth.
Divide dough, if needed.
Form each portion into a loaf and place into a 9x5-inch nonstick loaf pan.
Allow Dough to Rise Again
Cover with a kitchen towel or plastic wrap and allow the dough to rise until it is 1-inch above the edge of the loaf pan. This can take from 30 minutes to 2 hours.
Preheat the oven to 350ºF
Bake in the preheated oven for 20-25 minutes until golden brown.
Cool slightly before turning out and slicing. (But it can still be warm to the touch.)
Note that 2 tablespoons = 1/8 cup (for milk, brown sugar, honey, and vegetable oil). So if you double the recipe these ingredients should be 1/4 cup each.