Saturday, April 3, 2010

Honey Whole Wheat Bread

I think awhile back I mentioned that I was trying to use up a few things in my pantry that would eventually be stale or bad.  Some wheat flour was one of those ingredients so I went on a recipe search and found this Honey Whole Wheat Bread recipe at www.freshloaf.com.  I made the bread and I would say it turned out OK.  Bread is tricky... I KNEED  (pun intended) to keep on practicing.  Any way...here's the recipe and a picture..it was good toasted with a little butter and jelly.

http://www.thefreshloaf.com/recipes/wholewheathoneybread
Honey Whole Wheat Bread
makes two loaves
1 lb whole wheat flour
12 oz hot water
8 ounces bread or all-purpose flour
1 5 oz can evaporated milk (or milk, or more water or soy if you are vegan)
1/3 cup honey
2 teaspoons salt
3 teaspoons instant yeast
an additional 1/2-1 cup flour, as necessary, to achieve the desired consistency




Mix the hot water and whole wheat flour together in a bowl. Cover the bowl with plastic and set aside until around room temperature, at least 1 hour.
(My thought is that soaking the flour may help soften the bran and release some of the sugars in the wheat, though, truthfully, I don't know for sure if it does).
Add the milk, honey, salt, yeast, and bread flour to the original mixture and mix until well combined. Add additional flour and knead by hand or in a stand mixer until a tacky but not completely sticky dough is formed. Place the ball of dough in a well-oiled bowl, cover with plastic wrap, and set aside to rise for 60 to 90 minutes.
Divide the dough in two and shape the loaves. Place the loaves in greased bread pans, cover the pans loosely with plastic (I put them in a plastic bag), and set aside to rise again for 90 minutes.
During the final 30 minutes of rising, preheat the oven to 425 degrees. Place the pans into the oven and immediately reduce the oven temperature to 375 degrees. Bake for approximately 45 to 55 minutes, rotating the pans once so that they brown evenly, until the internal temperature of the loaves is around 190 degrees and the bottom of the loaf sounds 

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