Wednesday, May 13, 2009

Honey Whole Wheat Bread

I got this recipe from the More With Less Cookbook. This is sweet, hearty bread, that's pretty easy to make, even if you're not good at making bread.

First, combine in a mixer bowl:
3c. whole wheat flour (King Arthur's is best)
1/2c. nonfat dry milk
1T. salt
2 pkg. dry yeast (about 2T.)

Then, heat in a saucepan until warm (at or close to 100 degrees):
3c. water or potato water
1/2c. honey
2T. oil (olive is the best)

Pour warm (not hot) liquid over flour mixture. Beat with electric mixer for 3 minutes. Don't skimp on this. Watch the clock.

Stir in:
1 additional c. whole wheat flour
*4-4 1/2c. white flour (unbleached bread flour is best)

Knead 5 minutes, using additional white flour if necessary. *I usually add a 3 1/2c. of white flour initially and save 1c. to knead in during the kneading phase. This makes kneading easier and keeps the dough from getting stiff.

Place in a greased bowl, turn, cover the bowl with a cloth, and let rise until double in bulk. Dough will rise best in a sunny window or in an oven that has been warmed. Turn the oven off, before placing dough inside to rise.

After dough has doubled, punch down center. Divide dough in half and shape into loaves. Place each loaf into 9x5" loaf pans. In my experience, it's best to gently pick up each half and place it carefully into the pan, disturbing it as little as possible. I've rolled it up to make it pretty and that's how I get air pockets in the middle of the loaf.

Cover and let rise 40-45 minutes. Bake at 375 for 40-45 minutes.

Immediately remove from the pan and let cool before slicing. We usually cut it warm, because we can't wait to eat it :).

1 comment:

  1. That looks fantastic, Karen! I have ribs in the oven now that I will blog about if they turn out.