We made 6 loaves of this bread this weekend and it was gone by Sunday night. I have what feels like a brick sized lump of wheat in my gut. It seriously tastes just like Great Harvest's Honey Wheat Bread. You can change the white to wheat ratios to make it more or less wheaty. I changed the ratios here to reflect one less white and one more wheat than the original recipe called for.
Simple Whole Wheat Bread
Makes 3 loaves...
3 cups warm water (110 degrees)
2 packages of Active Dry Yeast
2/3 cup honey
4 cups all purpose or bread flour
3 Tbs. butter, melted
1 Tbs. salt
4 1/2 cups whole wheat flour (Bob's is best)
1. In a large bowl, mix warm water, yeast, and 1/3 cup of honey. Add 4 cups of bread flour (I used all-purpose and it turned out fine) and 1 cup of wheat flour, stir to combine. Let it sit for about 30 minutes until it's big and bubbly.
2. Mix in 3 Tbs. melted butter, 1/3 cup honey, and salt. Stir in 2 cups of whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to the touch. This may take an additional 2 to 3 cups of whole wheat flour and you'll be kneading for about 15 minutes. Place in a greased bowl, turning once to coat. Cover with plastic wrap. Let rise until doubled. (at least an hour) You'll know it's ready when you stick a finger into the dough and the hole remains without filling in.
3. Punch down (Grace's favorite part), and divide into three equal sized loaves. Place in 3 9x5 greased loaf pans and let rise again until dough has topped the pans by one inch.
4. Bake at 350 for 25 to 30 minutes, don't overbake. Lightly brush the tops of the loaves with butter to prevent the crust from getting hard. You can freeze these babies.
Wednesday, May 26, 2010
Tuesday, May 25, 2010
On the Horizon...
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