Friday, March 18, 2011

Everyday Honey Wheat Bread

I recently began baking all my own bread instead of buying it from the store.  I did this because, number one, I am a bit of a bread snob and addict.  I also like knowing exactly what is in the food I feed my family, and I figured, my job right now is being at home--why wouldn't I bake my own bread??  I found this recipe, and it is super simple and also has a nice flavor to it.  I think I will be making a sourdough starter soon and start making whole wheat sourdough for my everyday bread.  Stay tuned for that one!

Everyday Honey Wheat Bread:
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3 cups warm water (110 degrees F)
2 (2.50z) packages active dry yeast (4 1/2 tsp)
1/3 cup honey
4 cups bread flour
3 Tbs butter, melted
1 Tbs salt
1/3 cup honey
4 1/2 cups whole wheat flour, divided

Mix water (I have also substituted half of the water for milk for a richer flavor), yeast, honey, bread flour and one cup of whole wheat flour in a large bowl until thoroughly combined.  If using a stand mixer, use paddle attachment.  Let set 30 minutes, or until raised and bubbly.  Add butter, salt, and honey.  Switch to dough hook and add in remaining wheat flour. Let it mix until dough feels sticky, but doesn't actually stick to your finger when you pull away.  You can also knead by hand on a floured surface.  Place dough in a large greased bowl and cover with a clean kitchen towel.  Place in a warm, draft-free area and let raise until doubled in size, about an hour.

Punch dough down and shape into two loaves.  Place into  greased 9x5 loaf pans.  Cover and let raise until dough is one inch above the pans, at least one more hour.

Bake at 350* for 25 minutes. Let cool 5-10 minutes.  Remove bread from pans, transfer to a cooling rack, and brush the tops with butter to keep the crust soft.

Yield: 24 servings

*adapted from All Recipes

1 comment:

Marissa said...

this bread was amazing - thank you so much for the recipe! being a novice bread maker, i baked them with foil on top (trying to not burn them), but i definitely won't do that again, it kept them from cooking in the middle so the middle sank a little... but still tasted wonderful!