For A Lighter Whole Wheat Bread

By

Harlean from Arkansas

Most whole wheat bread recipes call for some whole wheat flour and some white flour. I use self rising flour for the white flour. It makes the bread lighter. I also mix my bread in the breadmaker, but only until it begins the rising mode. At that point, I dump it into a greased bowl, turn once and let rise until double. Punch down and form it into a loaf in a greased bread pan. When it rises the second time just above the edge of the pan, bake at 375º until golden brown. Turn out on a heavy terry towel, wrap and leave until cool. Store in a plastic bag. Or you can shape it into cloverleaf rolls. Just grease a muffin tin, and shape 3 balls of dough about the size of a walnut for each muffin cup. Let rise until just above the top of the muffin tin. Bake at 350º until golden brown. Cool them same as for the loaf of bread. Or serve them warm from the oven! With lots of butter!!
Harlean from Arkansas