Entire Whole Wheat Almond Bread

I really want to create a whole wheat bread recipes that is amazing and fortified with good yummy things because (as previously discussed) I like wholesomeness. Its sort of like how I would always choose the lead actor from Glee over Johnny Deep-- I just can't help it. It's how I was raised. So, this week I tried a new super easy bread recipe and then modified it a little because, well, that's what I do.


2 c. hot milk
1/3 c. tamarind sugar
1 1/2 teaspoons salt
1 package dry yeast
1/4 c. warm water
2 eggs
1 tbs. almond extract
1/3 c. almonds
5 1/2 c. whole wheat flour
1/4 cup flax-seeds, milled

Heat the milk and sugar in a sauce pot until hot. Transfer to a large bowl, add salt, and let cool until lukewarm. At the same time, mix the yeast with the water and let double in bulk. (I add a little sugar to my yeast to help it grow). Mix in 2 eggs beaten and the almond extract.


Finally add the chopped almonds, flour and flaxseed. Stir, cover and let double in bulk.

Remove from the bowl, punch down and put into two small greased loaf pans. Cover and let rise again to not quite double in bulk.


Preheat over to 375 and bake bread for approximately 45 minutes, or until a knife inserted in the bread comes out clean. Remove from the pan and cool on a rack.

Enjoy a slice warm and then save the rest for sandwiches during the week. Yum!

Whole Wheat (whole grain!) bread

So, I find myself devoid of a boyfriend. Finally only working one real job and in need of a hobby. As such, I'm posting again on this blog because 1.) I love Ashleigh 2.) I love baking 3.) I hate boredom!

So, this really easy, really healthy bread is amazing. My directions:

1 packet yeast
1 1/3 c. lukewarm water
1 tbs. vegetable oil
3 tbs. almond oil
2 tablespoons organic raw sugar
3 c. King Arthur White Whole Wheat Flour
1 1/4 teaspoons salt
1/3 c. flaxseed meal

- Combine all ingredients in a bowl, mix and then knead until dough is smooth .


Let rise in a warm dry place until double in bulk. (I like to cover with a warm damp towel).



- Shape the dough into a bread pan. Cover with towel or plastic wrap and let rise until it comes 1" over the top of the pan. (I'm impatient and couldn't wait this long.. Mine was double in bulk.).

- Remove plastic wrap and bake until the bread is double in cooked through. Approximately 35 minutes at 350. You know its finished when a knife inserted into the center comes out clean.

I ate mine with pumpkin butter because its fall and its amazing...

Whole Wheat Bread

I haven't posted in awhile because I forgot how to log-in- thankfully Ash saved me and I now am able to post! Ash is pretty much my hero and she is also my pseudo-Mom. Really I would forget to put on clothes if not for her.

So I made this easy and delicious bread last week- it was so good that my friend almost cried out in delight. He did cry out later but that may have been from more than just the bread :P

Whole Wheat Bread

1 c. milk

¼ c sugar

2 tsp. salt

1 package yeast

2 c. whole wheat flour

4 c. white flour

Preheat oven to 375

Bring ½ cup water to boil; mix with milk, salt, sugar in a large bowl. Let cool.

In separate container mix ½ warm water with yeast, let stand.

Add yeast to wheat flour and two cups white flour to liquids. Beat thoroughly, turn onto floured board, add enough flour that the dough is not sticky. Kneed dough for 5 minutes, let stand for 10.

Place dough is a mixing bowl and cover with a warm towel until double in bulk. Knead dough again and divide into two halves.

Grease loaf pan and place dough in pans. Let dough rise until double in bulk again.

Bake at 375 degrees for 55 minutes. Cool and then take out of loaf pans. Enjoy!