Here is a bread I have been making lately that stores in the freezer
well and has been a repeat request. I do use a scale for flour and
dense sweeteners
400 grams is about 14 oz and in the 3 cup range.
* Exported from MasterCook *
Honey Whole Wheat Alaskan Amber Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
400 grams whole wheat flour -- (3-1/2 cups)
400 grams unbleached bread flour
4 1/2 teaspoons (2-1/4-ounce packet) active dry yeast -- or instant yeast
12 ounces Alaskan Amber ale or similar malty beer -- 1-1/2 cup
1/2 cup honey -- weighed 6 ounces
1/2 cup butter -- or margarine or shortning
2 tablespoons powdered milk
1/2 teaspoons fine sea salt
Extra melted butter to brush finished bread loaves
Add the flours and yeast to the bowl of a stand mixer fitted with the
dough hook.
In a separate medium microwave bowl, melt the butter (or margarine or
shortning). Add the room temperature beer slowly, especially if the
melted butter is hot. Add the honey (I weight the honey on a kitchen
scale - 6 ounces) Whisk to mix
Add the mixed liguid ingredients to the dry igredients and slowly mix
until the liquid and flour are mixed to a shaggy dough
Increase the speed of the mixer and allow it to knead the dough for 8
- 10 minutes. It will form a smooth ball in the center of the
mixer. If desired you may turn the dough out onto a floured surface
and knead it by hand for the last 3 to 4 minutes. Form it into a ball
and place it in a bowl that has been greased with butter. Cover it and
let it proof for 90- 120 minutes; it should increase in size by about
50 to 75 percent.
While the bread is rising, preheat the oven to 375F but certainly have
it on when finished shaping the loaves.
Grease large loaf pans with butter. Medium pullman loaf pans (sans
lid) make supurb sandwich loaves with tall straight sides. This is a
large batch of dough and will make 2 to 3 loaves.
Punch down the dough and split into loaf portions. Use about 1-1/2
pounds in 8-1/2 by 4-1/2 loaf pans or a 2 pound loaf into larger pan
such as the medium pullman loaf pan. Knead the dough portions into an
oblong shape. Place the dough seam side down in the pan and press it
down gently.
Let it rise in a warm place for 1 to 1-1/2 hour. The loaf will puff
slightly to fill the pan and rise to about the top of the pan.
Bake the loaf for 45 minutes, until it reaches an internal temperature
of 195F. Remove it from the oven and brush it well with the melted
butter. Let it sit until it's cool enough to handle. Invert the pan to
remove the loaf and let it cool completely before slicing to serve.
Loaf portions of dough can be put into an oiled plastic bag and stored
in the refrigerator for a day or two. Allow to come to room
temperature, form, rise and bake as above. Expect a bit longer rise
time.
Description:
"This soft whole wheat bread is great to have around whether you
need a sandwich or a slice of toast. It's fine textured and soft,
with hints of sweetness from the ale and honey. Great for toasted
cheese sandwiches"
Yield:
"2 Loaves"
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NOTES : This recipe makes 3+ pounds of bread dough. The kitchen-aid
handles it but hand knead may be required for low powered machines.
A half cup of honey (or molasses) weighs about 6 ounces on the scale,
and pouring it to weight is much less messy than using a volume
measuring cup. (Some light summer honey may weigh closer to 5 1/2 but
6 seems to be an adequate bread weight).
There is no need to make the beer go flat. Right after popping it open
at room temperature, it is beer bread ready.
A malty craft beer works best to my taste. Alaskan Brewing is the
local brewery with some really good beers for bread. IPA beers tend to
be too hopsy for this bread to my taste, but Alaskan Kolsch or Alaskan
Pale Ale work well. Porter or Stout is a personal favorite but may
overwhelm the wheat flavors for some palates.
Sliced and frozen, this bread makes great toast right from the
freezer. It had become a favorite for grilled cheese sandwiches.
If available, sprouted spelt flour is ideal (super texture and flavor)
in this bread. Hard to find flour!!!
Ken