Go To Bread

In a small bowl dissolve yeast in the 1 1/4 cups warm water. (I add 1/2-1 teaspoon of sugar sometimes just to help the yeast out a bit).

In a large mixing bowl (or stand mixer), cream butter, sugar and salt. Add the egg in and mix well, Add the 2 cups of liquid and enough whole wheat flour to make a thick batter.

Add the yeast mixture to the batter and then the all purpose flour – add it until it is too much for you and your wooden spoon to handle… or until the flat beater has turned it into a shaggy mix. Then switch to a dough hook and add remaining flour until the dough cleans the sides of the bowl and is smooth and not sticky. (Note: a tiny bit sticky is better than too dry).

If you are doing this by hand… dump the shaggy mess out onto a floured board and mix the flour in by hand until you have a smooth and satiny texture. Knead for 6-8 minutes.

Put dough into a greased bowl and cover. Let it rise til doubled in size – about an hour. Punch it down and make into loaves or rolls. Let it rise again until double….around 30 minutes.

Place into your loaf or roll pan and bake at 350°F for 30 minutes for rolls, 40 minutes for loaves, until golden brown.

Turn out and let cool 10 minutes before slicing.

*This is where you can modify the kind of grains you want. I have substituted ground flax, 7 grain cereal, and oatmeal in varying amounts for the flour to make the batter with great success.