Want to reduce plastic? Try Homemade Bread

It can be done.  I can make my own bread.  Despite many “dense” loaves of whole wheat bread in my baking past, I made one last try.  This one turn out successful!  I found the recipe on Tammy’s Recipes blog and tweaked it to be more whole wheat than white flour. I can’t wait to try and doctor it up with some oatmeal and flax seed next time around.

“Mostly” Whole Wheat Bread
Ingredients:
1 cup warm water (110-115 degrees F)
1 tablespoon milk (I used 2% milk)
2 tablespoons oil (I used Canola, but will try Coconut Oil next time)
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 cups all-purpose flour
2 cups whole wheat flour
2 teaspoons instant active dry yeast
Instructions:
1. Combine first 6 ingredients in a large mixing bowl; stir.
2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.