Friday, March 16, 2012

Honey Wheat Bread

Honey Wheat Bread (makes 2 regular loaves or 3 medium)

2 cups warm water (110 degrees)
3 teaspoons dry active yeast
6 Tablespoons honey
2 cups whole wheat flour
1 teaspoon salt
5 -1/2  Tablespoons olive oil
5 cups bread flour

Dissolve yeast in warm water in mixing bowl. I use my KitchenAid mixer so I can use my dough hook for kneading. Add honey. Turn on mixer.  Add whole wheat flour, salt, olive oil.  Let mix some then add in bread flour a little at a time. It should come together. If not add flour if too sticky or a water (1/2 T at a time). The dough in the picture is a little dry so I added water.
 Use on STIR or setting 2 on your mixer for 3-4 minutes.  
 Roll dough into ball and place in oiled bowl. Place damp cloth or paper towel on top.  (Mine fell into bowl in this picture.  You'll do better I am sure.) Let rise in warm place for about 45 minutes.  The sun was shining this cool December so I put it in that room. 
Divide dough into 2 or 3 pieces depending on if you are doing regular size loaves (2) or medium size loves (3.) Roll out into a rectangle a little wider than the length of your pan and about 1/2" thick.  
 Roll up.

 Tuck ends under.

Place in greased baking pan.  I found a set of three connected to each other at a thrift store. So much easier to turn all at once!


Let rise for another 45 minutes.  Bake at 375 degrees for 25 to 30 minutes for regular Or 20 to 25 for medium. 


Use a serrated knife to cut this oh so moist bread.  I dare you to wait until its cool to dig in!


This bread stays moist for days and  I have even experimented with 5 cups of a 1/2 fine 1/2 coarse wheat mix and 1 to 1-1/2 cups of white.  Still moist days later!

Want some added crunch and fiber?  Add 1/2 cup of  7 grain cereal that has been soaked in hot water for 10-15 minutes. Fantastic!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


How about  French toast! --For the freezer!!





4 comments:

  1. The older I get the more I like whole wheat. I can almost smell the aroma of this bread baking through my monitor it looks so good. Thanks for linking up to the Iron Chef Challenge.

    ReplyDelete
  2. Thanks for linking up for the Iron Chef Challenge! Beautiful loaf of bread - and cinnamon swirls always are a great idea :)

    ReplyDelete
  3. YUM! This looks great. I love to use my bread machine to make bread but I don't often make different breads. I think that the cinnamon one would make some great toast or french toast. I might have to make that after I make my regular loaf for the week for sandwiches. I found you through Spatulas on Parade :)

    ReplyDelete
    Replies
    1. Thanks for joining me. I love this bread it stays so moist even a couple days later. I have added raisins to the dough before swirling it with cinnamon too. I have yet to have this bread flop and I have no patience for bread. LOL

      Delete

Related Posts Plugin for WordPress, Blogger...