Tuesday

Honey Whole Wheat Bread

Honey Whole Wheat Bread

  • 3 cups hot water
  • 5 tsp. active dry yeast
  • 2/3 cup honey (or sugar, but honey is more flavorful)
  • 4 - 5 cups bread flour
  • 3 tablespoons butter, melted
  • 1 tablespoon salt
  • 3 - 4 cups whole wheat flour

Directions

  1. In a large bowl, mix hot water, yeast, and half of the honey (1/3 cup). Add 4 or 5 cups bread flour*, and stir to combine. Let rise for 25-30 minutes, or until big and bubbly.
  2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Knead in 3 or 4 cups whole wheat flour one cup at a time, until dough pulls away from side of bowl. Place in a buttered bowl, turning a few times to coat the surface of the dough. Cover loosely with plastic wrap. Let rise in a warm place (like on top of the preheated oven) until doubled, or about 1 hour.
  3. Punch down and divide into 3 loaves. Place in buttered 9 x 5 inch loaf pans, and allow to rise about 45 minutes, or until dough has topped the pans by one inch.
  4. Bake at 350 for about 25 minutes. Remove from pans immediately. Lightly rub the tops of loaves with a little soft butter to prevent crust from getting hard. Cool completely on wire racks.

*For 100% honey whole wheat bread, use whole wheat flour

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