Whole Wheat Bread

     Shockingly, I once again turn to my well-worn copy of Taste of Home Everyday Light Meals for a bread recipe. This time it's a simple whole wheat bread. The original recipe called for walnuts, but as you may know, The Wife isn't a big fan of nuts in her bread. I tend to agree with her. I think this bread is fine without the added texture. This makes for a rustic, crusty loaf that's great with soups, or toasted and covered in butter at breakfast. One warning, if the bread doesn't cook evenly, it will rise funny in the oven and end up looking like a mushroom cloud. It still will taste fine, it will just look goofy. A friend has told me that scoring an "X" about 1/2" deep in the top of the dough before baking will prevent that from happening. As always, any notes or changes are in blue.

Whole Wheat Bread
via Taste of Home Everyday Light Meals

Ingredients

• 2-1/4 cup all-purpose flour
• 1-1/4 cup whole wheat flour
• 3/4 cup finely chopped walnuts (omitted)
• 2 tablespoons brown sugar
• 1 package (1/4 ounce) quick-rise yeast
• 1 teaspoon salt
• 1 cup water
• 1/3 cup reduced-fat plain yogurt
• 2 tablespoons butter

Directions

1. In a mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, nuts (if using), brown sugar, yeast and salt.
2. In a saucepan, heat the water, yogurt and butter to 120-130F. Add to dry ingredient; beat until smooth.
3. Stir in enough remaining all-purpose flour to form a soft dough (we wound up using the full amount of flour listed in the ingredients). Turn out onto a floured surface; knead until smooth and elastic, about 4 minutes (I just ran it in the Kitchenaid with the dough hook), Do not let rise.
4. Shape dough into a ball; place on baking sheet coated with nonstick cooking spray. Cover and let rest in a warm place for 20 minutes (I know for sure that if I cover this dough and put it in a warm place, it's going to rise. They just told me not to let it rise. Is this some sort of test? What do I do if it starts to rise? Talk it down?) 
5. Bake at 400F (200C, Gasmark 6) for 25-30 minutes or until golden brown (we went close to 40 minutes. Baking times may vary). Remove from pan to cool on wire rack. 

Don't forget to cut an "X" about 1/2" deep in the top before baking
to prevent the loaf from looking like a nuclear bomb test.
Good times!