- In medium bowl, add honey, vegetable oil, and warm water. Stir.
- Stir in salt, yeast, dry milk, and raw wheat bran.
- Mix in whole wheat flour, then mix in about 1/4 cup bread flour.
- Turn dough out onto lightly floured board and knead the remaining 1/4 cup plus tablespoon of bread flour into the dough for about 5 minutes. When finished, the dough will be slightly sticky.
- Grease medium size bowl. Put dough into bowl and turn dough over so that the top of dough is lightly greased. Cover with clean cloth and let dough rise in warm place for about 45 minutes or until double in size.
- Turn dough out onto board and knead out air bubbles for about 3 minutes. Shape into bread loaf.
- Grease bread pan. Sprinkle cornmeal on bread pan, if desired. Place loaf in pan. Cover and let rise for about 30 minutes or until double in size.
- Bake bread at 350 degrees F for 40 minutes. Turn out on rack or onto clean kitchen towel and allow to cool.
- Bread can be frozen in a sealed freezer bag for up to 3 months.
Bread Baking Tips:
Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
To keep bread soft, store in a plastic bag.
Store flour properly to keep it from spoiling.
Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
When honey is added to bread dough, it helps protect the baked bread's moisture.
Add a half cup of raisins or dried cranberries to the bread dough for extra sweetness.
Spraying loaves with water while they bake will produce a crispy crust.
Brush loaves with egg white before baking to produce a shiny crust.
Brush loaves with milk before baking to produce a dark, shiny crust.
Brush loaves with butter immediately after baking to produce a soft crust.
Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.