* Exported from MasterCook *
Bread, Honey Wheat
Recipe By :Judith Hanneman
Serving Size : 36 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup warm water
1 pinch sugar
4 1/2 tsp active yeast -- (BreadMachine/Instant Yeast)
1/2 cup honey
1/4 cup butter -- softened
3 tsp kosher salt
2 1/2 cups very warm water -- (120-130F)
4 1/2 cups whole wheat flour
2 3/4 cup bread flour -- (to 3 3/4C)
The texture is the best part of this bread. It is not mealy like many
breads that contain whole-grain flours. But because it does contain
whole wheat flour, it is not light and airy-it's substantial. This is
what makes it an excellent toasting bread.
PREP: 90 mins
COOK: 45 mins
TOTAL: 2:15
Dissolve the yeast in the 1/4 cup of warm water in a large bowl; add
the pinch of sugar. Let stand 10 minutes. If bubbles form the yeast
is active and you may proceed with making the bread.
Add to the bowl containing the yeast the 2 1/2 cups very warm water,
the honey, the butter, the salt and 3 1/2 cups of the whole wheat
flour. Mix with electric mixer until a dough forms that begins to
leave the sides of the bowl*. Add the remaining 1 cup of whole wheat
flour. Stir in 2 1/2 - 2 3/4 cups of the bread flour. Turn out on a
lightly floured surface and knead in the remaining 1/2 - 1 cup of the
bread flour. Knead for 5 to 10 minutes.
*If your heavy-duty stand mixer has a dough hook, you may switch to
that at the point you add the last of the whole wheat flour. If using
the dough hook to knead, knead for 5 minutes after the last addition
of the bread flour.
Put about 1 tsp of oil in a large bowl. Add the dough and coat the
bottom of it with the oil. Turn dough oil side up and cover with
greased plastic wrap. Place in a warm, draft-free place to rise until
double in bulk--about 30 to 45 minutes. I use the "oven rise" method
since my house is drafty. To do this, turn on your oven and run for
one minute after the heat begins to come up. Turn the oven off. This
is the perfect temp for yeast dough rising. You may also put a pan of
hot water under the bowl with the dough.
When dough is doubled in bulk, punch down and divide into 2 balls.
Shape each ball into a loaf and place in a well-greased 9 x 5 x 4" or
8 x 4 x 3" loaf pans. Cover with greased plastic wrap and allow to
rise until double in bulk in a warm, draft-free place for 30 to 45 minutes.
Preheat oven to 375F. Remove plastic wrap from the pans and bake
loaves for 30 minutes. Reduce oven temp to 350F and bake for an
additional 10 to 15 minutes. Loaves should sound hollow when tapped
on the bottom.
Remove from pans immediately and cool completely on a rack.
S(Internet address):
https://bakeatmidnite.com/honey-wheat-bread/
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 116 Calories; 2g Fat (13.1%
calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber;
3mg Cholesterol; 172mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0527