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.
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!
Want cinnamon swirl bread?
How about French toast! --For the freezer!!