Monday, November 30, 2009

Honey Whole Wheat Bread

This is a really simple, really delicious wheat bread. It makes three loaves, but since the average person does not have three bread pans, feel free to make two loaves and experiment with the third (Rolls? Bread sticks? Baguettes? Other free-form breadery? Go nuts!).

I've made this three times, and each time I've increased the ratio of whole wheat flour to bread flour - one day I might just buck the odds and go 100% whole wheat. Thus far, 2:1 whole wheat to bread flour has worked really well, but I'll leave the recipe as is:

You'll need:

3 cups warm water (110 degrees F/45 degrees C)
2 packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

Then do this:

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.


No comments: