Wednesday, February 11, 2009

fresh from the oven

The other day I bought some white whole wheat flour, which is a lighter variety of whole wheat, still with all the nutritional value of regular whole wheat flour. I used the following recipe, which turned out very moist and delicious.

Note: you can half the ingredients for a bread machine.

Simple Whole Wheat Bread


* 3 cups warm water (110 degrees F/45 degrees C)
* 2 (.25 ounce) packages active dry yeast
* 1/3 cup honey
* 5 cups bread flour
* 3 tablespoons butter, melted
* 1/3 cup honey
* 1 tablespoon salt
* 3 1/2 cups whole wheat flour
* 2 tablespoons butter, melted


1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups 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 touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely