My Tidy Kitchen

Honey-Whole Wheat Bread

31st January, 2010 - Posted by Emily - Comments

I haven’t blogged in a while, so I’m attempting to catch up! Do you ever wonder what all those ingredients are that are listed on your store-bought sandwich bread? Why not make your own? I’ve been trying to improve my bread-baking skills, but haven’t found the time lately. I was excited when I found this easy recipe (ok, bread-baking is not necessarily easy) on the back of my bag of whole wheat flour. It makes two loaves, so eat one now and save one for later!

Honey-Whole Wheat Bread
from the Gold Medal Whole Wheat Flour package, makes 2 loaves

2 packages active dry yeast (1 pkg = 2 1/4 teaspoons, in case you’re like me and have a jar of yeast in your fridge)
1/4 cup warm water (105-115 degrees)
1/2 cup honey
1/4 cup butter
3 teaspoons salt
2 1/2 cups very warm water (120-130 degrees)
4 1/2 cups whole wheat flour
2 3/4 to 3 1/4 cups all-purpose flour

1. In a small bowl, dissolve yeast in warm water; set aside. In large bowl, mix honey, butter, salt, and very warm water; cool 5 minutes.

2. To honey mixture, beat in 3 cups of wheat flour with mixer on low speed, scraping bowl frequently, until moistened. Beat on medium speed 3 minutes, scraping bowl. Beat in remaining 1 1/2 cups wheat flour and dissolved yeast. With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls away from the side of the bowl.

3. Place dough on floured work surface and knead in remaining 1/2 to 1 cup all-purpose flour (or use dough hook in your stand mixer) and knead 5-10 minutes until dough is smooth and springy. Grease large bowl and place dough in bowl. Cover with plastic wrap and cloth towel. Let rise in a warm place (80-83 degrees) for 30-45 minutes until doubled in size.

4. Grease two 8×4 or 9×5 inch loaf pans. Gently push fist into dough to deflate (de-gassing: my favorite part of bread-making!) and divide dough in half. On lightly floured surface, roll each half of dough with rolling pin into 18×8 inch rectangle. Starting with the 8-inch side, roll up dough tightly, making a log and press with thumbs to seal. Fold ends under loaf; place seam side down in pan. Cover, let rise in warm place 30-45 minutes until doubled in size.

5. Heat oven to 375 degrees. Uncover dough; bake 30 minutes. Reduce oven temperature to 350 degrees and bake 10-15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely (about 1 hour) and cut into slices.