From time to time, I’m going to post some gluten containing recipes that family members have enjoyed in the past and are still making.
This bread can be made in your bread machine or you can knead it by hand.
1 cup warm water
2 tbsp honey
1 tbsp vegetable oil
1/4 tsp salt
1 1/2 cup multi-grain wheat flour
2 cups all purpose wheat flour
1/2 tbsp active dry yeast
If using a bread machine:
Add warm water, honey, vegetable oil, and salt to the bread maker. In a medium sized bowl combine multi-grain flour, all purpose flour, and yeast. Stir well and add it to the water mixture in the bread maker. Start your bread maker and use whatever bread cycle that you like. I always use the dough cycle, so that I can bake the bread like you normally do, in the oven.
If making by hand:
Add warm water, honey, vegetable oil, and salt to a large bowl; stir well. In a medium sized bowl combine multi-grain flour, all purpose flour, and yeast. Stir well and gradually add it to the water mixture in the large bowl, one cup at a time. Stir the mixture until a stiff dough has formed, gradually working in all the flour.
Turn the dough onto a lightly floured counter top and knead for about fifteen minutes. When it reaches the point where it’s sort of elastic, shape it into a ball and place it into an oiled bowl. Cover with a warm, damp cloth, and allow to sit and rise until it’s doubled in size–usually about 30 – 45 minutes.
Punch the dough down. Divide in half and place each half in a greased loaf pan, and allow to rise, approximately 20 to 25 minutes. Once the dough has risen an inch or two above the top of the loaf pan, pop it in the oven. Bake at 375 for 30 to 40 minutes, or until golden brown at the top.
When you remove the loaf from the oven, allow to cool for about fifteen minutes before removing from the pan. If you like, brush some melted butter over the top of the hot loaves, to add a pretty golden glaze to them.