Baking time: 35 to 40 minutes

unbleached white flour

whole wheat flour

gluten flour (optional)

instant yeast

skim milk

water

honey

canola oil

Ingredients

Put milk and water in glass measuring cup and heat in microwave until very warm (125 to 130 degrees). Pour into a large mixing bowl. Add honey and canola oil, and cool to lukewarm.

In the meantime, mix together in a smaller bowl, the yeast, whole wheat flour, and 1 cup of the white flour. Add to the wet ingredients in the large bowl, scraping sides with spatula.  Add enough of the remaining white flour to make a workable dough.

2 cups

1 1/4 cup

3 Tbsp.

1 Tbsp.

1/2 cup

1/2 cup

1/8 cup

1/8 cup

Mixing

Kneading

Rising

Baking

On a lightly floured surface, knead the dough 8 to 10 minutes, or until smooth and elastic, adding the rest of the white flour as needed. My “large bowl”, is actually quite large and is made of stainless steel, so I just leave the dough in it while kneading - seems more sanitary and easier cleanup afterwards.

Leave your ball of kneaded dough on the floured surface (or in bowl), cover with a towel, and let rest for 10 minutes. Punch down (make sure you get out all the air bubbles) and form into loaf. Orrrrrrr you can divide the dough into 16 balls to make rolls. Place into a greased loaf pan or on baking sheets. Rub the tops lightly with butter. Cover and put in a warm place until double in size.

Bake loaf/rolls in a preheated oven at 375 degrees for 35 to 40 minutes.