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
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
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.

One loaf of bread means one less plastic bag in the house…or closer to two as we are going through a lot of bread lately!

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