Whole Wheat Honey Bread



2 cups warm water
2 cups bread flour or all-purpose flour
3 to 3 ½ cups whole wheat flour
1 cup non-fat dry milk
¼ cup honey
1 package active dry yeast
2 tbsps vegetable oil
2 tsps salt

1) In a large mixing bowl, dissolve the yeast in the warm water.
2) Add the milk and honey and stir until yeast is dissolved.
3) Let stand 5 minutes until yeast begins to foam.
4) Add salt, butter, and bread flour; beat until smooth.
5) Add whole wheat flour 1 cup at a time, beating well between each addition until dough is stiff.
6) Let rest 15 minutes.
7) Turn out onto board lightly sprinkled with some of the remaining flour.
8) Knead for about 10 minutes until smooth and springy.
9) Wash bowl, grease, and add dough to bowl, turn over, and cover.
10) Let rise until doubled, about 1 hour.
11) Punch down and divide into 2 parts.
12) Cover baking sheet or sheets with parchment or lightly grease.
13) Shape loaves into ovals about 20cm inches long, fat in the middle and pointed on the ends.
14) Place loaves smooth side up on baking sheet. Let rise until about doubled, about 45 minutes.
15) Brush with water and then slice lengthwise on top of loaf, making the cut about 1cm deep and almost horizontal (as if you were going to slice a little cap off the top of the loaf, but only cut one side).
16) Bake at 190 °C for 25 to 30 minutes or until tapping the bread sounds hollow.
17) Remove from pan and cool on wire rack.

Makes 2 medium loaves.


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