Who doesn't love honey whole wheat bread?!?!
Tools you'll need:
Rolling pin
Stand mixer with dough hook or electric beater
Liquid mixing glass
Measuring spoons
Measuring cups
Saran wrap
2 Bread pans
Knife to cut the dough in half
Pre-heated oven to 375 degrees
Large mixing bowl
Small mixing bowl
Wooden mixing spoon
Cooling racks
Ingredients:
4.5 tsp Active Instant yeast (2 packets)
1/4 Cup warm water
1/2 Cup Raw honey
1/4 - 1/2 Cup unsalted butter (I used a whole stick)
3 tsp Salt
2.5 Cups Very warm water
4.5 Cups whole wheat flour
2.25-3.25 Cups all-purpose flour
Instructions:
In the small mixing bowl, dissolve the yeast in the 1/4 cup warm water and a little of the honey.
While the yeast proofs, in the large bowl, mix the butter, honey, 2.5 cups of very warm water and salt until the butter is melted. With a beater on low, add 3 cups of the wheat flour to the large bowl with the butter mixture. Add the yeast and the rest of the whole wheat flour. Then, using the wooden mixing spoon, add 2.25 cups of all-purpose flour and mix into the dough until it easily pulls away from the sides of the bowl. If it is still super sticky, add more flour. On a floured surface, dump the dough onto the counter and knead for 5-10 minutes until the dough is smooth, springy, and not sticky. Grease a large bowl with some oil or canola spray. Place the dough in the bowl and roll it around to coat it in the oil. Cover the bowl loosely with saran wrap and place in a warm place (I always put it on my stovetop) to rise for about 45 - 60 minutes or until doubled in size.
Take the dough out and cut it in half. With your rolling pin, roll each half into about an 6-8" by 14-18" rectangle. Starting on the short side, start rolling the dough. With each roll, pinch it together to seal it. When done, pinch the ends and fold them under towards the seam and pinch them to seal. Place the dough in a greased bread pan, seam side down. Cover loosely again with saran wrap and place in the warm spot to rise for another 30-45 minutes.
Bake uncovered for 30 minutes at 375 degrees. Then turn the temp own to 350 degrees to finish baking for another 10 - 15 minutes. The bread is down when it is golden brown and hollow sounding when tapped on top. Immediately remove the bread from the pans onto a cooling rack.
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