Whole Wheat Bread 2

I am always looking for a good bread recipe, and it's fun to have several to go between.  This is in my list of favorites and what I really like is that it has some hidden nutrients that you wouldn't typically think of putting in bread such as: lecithin, wheat germ, and flax seed just to name a few.  It also has a nice soft texture which I always look for in wheat breads, they can just get so dry and hard after a couple days.

So this recipe makes 2 loaves, great for sharing with a friend or neighbor!

Whole Wheat Bread

2 cups warm water
1 package yeast (2 1/2 teaspoons)
2 Tablespoons honey
2 Tablespoons brown sugar
2 Tablespoons oil
1 T. Lecithin (optional, but does help with a soft texture)
1 1/2 teaspoon salt
2 Tablespoons wheat germ
2 Tablespoons flax seed
1 Tablespoon vital wheat gluten (optional)
2 cups white bread flour
3 cups whole wheat flour

Dissolve yeast in warm water.  Add brown sugar, honey, oil, lecithin, & salt.   Mix, then add flour, wheat germ, gluten, and flax seed.  Knead for about 8 minutes, add flour as needed.  Let dough rise until doubled then divide into 2 loaves.  Let rise in the pans another 45 minutes - 1 hour.  Bake 375 for 1 hour.

Then enjoy some fresh baked bread on a cool fall evening, with a little melted butter!

On another note, I was excited last week at the grocery store to find fresh cranberries are back in season!  I was so disappointed last year when I realized they aren't sold year around.  I'm ready to bake this Cranberry Swirl Bread again, it's great for the holidays and really any reason you can come up with to make it!  So give it a try this season, it will probably become your favorite bread!