I have truly enjoyed getting acquainted with my Wondermill and making fresh wheat bread. I have experimented with the settings and I get the best results using the pastry setting. This setting yields a flour fine and less grainy in consistency. In this recipe, I used flour milled on the pastry setting and I love how delicious the bread turned out. This is my go-to bread recipe. I absolutely love how simple it is to make. It goes fast so I make it in batches of 3. Enjoy!
1 cup warm water
1 tablespoon milk
2 tablespoons oil
4 tablespoons brown sugar
1 teaspoon salt
2 cups whole-wheat flour
1 cup all-purpose flour
2 teaspoons dry yeast
Dump all ingredients in a mixing bowl. Using a dough hook, mix until dough has formed.
Knead dough in bowl, then cover bowl with a towel and let rise for about 20 minutes or until it has doubled in size. I heat the oven for 5 minutes, turn it off, and let the bowl sit inside to speed things up.
Once the dough has doubled, remove dough from bowl and shape into rolls or a loaf to be placed in a greased pan. Bake at 350 degrees F for 30 minutes or until golden.