Everyday Whole Wheat Bread

Jennifer’s Honey Whole Wheat Bread
Put the following ingredients in the bread maker in the order listed below.  Make a small well or hole in the top center of the dry ingredients after adding the wheat gluten and put the dry yeast in that well.

1 ¾ C warm water
2 Tbs olive oil
3 Tbs honey
4 C whole wheat flour
1 tsp sea salt
1 tsp wheat gluten
2 ¼ tsp dry yeast

makes one 2 lb loaf in bread maker on wheat setting
can also make on dough setting in bread maker or in kitchen aide mixer then pour into greased glass bread pan, let rise and bake in the oven till browned and hollow sounding when tapped.

Variation: Nutty Honey Whole Wheat
1 heaping Tbs sesame seeds
1 heaping Tbs sunflower seeds
1 heaping Tbs flax seed meal

Keeping your bread fresh:
Store in airtight container or bag on the counter or freeze it for later use
Do not refrigerate

In my house here is how the bread gets used:
Days 1-2 we eat it fresh or use it for sandwiches
Days 3-4, we use it for toast or French toast for breakfast (it makes the best French toast)
Day 5, it gets made into breadcrumbs to be used that day or it gets frozen for breadcrumbs for a later date

Pizza Dough in the breadmaker

Jen’s Pizza Dough - makes 2 pizzas

In the breadmaker on the dough setting add the following ingredients in order

1 ½ C warm water (about 100 degrees)
1 ½ TBL Olive oil
3 C wheat flour
1 C white flour
¾ tsp salt
2 tsp yeast
optional: 2 tsp dried oregano

Put all ingredients into breadmaker on the dough cycle
When finished spread dough onto 2 greased cookie sheets (or 2 pizza pans)
Preheat oven to 425 degrees
Cook crust for 7 minutes
Top crust with sauce, toppings, and cheese
Cook again for 7-8 minutes until the cheese has melted

Note about making a totally whole wheat pizza dough:
Try the dough with this combination of flour first. If you like it, then gradually try to convert the 1 C of white flour to whole wheat. For example try changing the 1 C white flour to ¾ C white flour and ¼ C wheat flour and see if you still like the dough. If you convert the entire 1 C of white flour to wheat flour add 1 tsp wheat gluten to the recipe. The taste and texture will change as your convert the white flour to whole wheat.