Wednesday, April 3, 2013

Honey-Wheat Bread


This is a delicious bread that is very easy to make. I originally got this off the back of a bag of King Arthur Whole Wheat flour, but I have been unable to find this exact recipe on their website, in their cook book, or on the backs of their bags of flour. I don't know why as it is a really good recipe.
I used to make this sometimes and keep one loaf plain as is, and to the other loaf I would add some dried fruit (look at tips below), and this made it especially good as a breakfast bread as it made excellent toast. Any kind of dried fruit would work, but I used Sun Maid Fruit Bits as they are just the right size and texture. Many people avoid sulphur added to dried fruits, but I don't eat these often enough that I worry about it.
If you love a good wheat bread, then you will love this recipe.

Honey-Wheat Bread
 Makes 2 loaves

1 cup water
1 cup milk*
2 Tbls active dry yeast
1/2 cup honey
3 cups whole wheat flour
1 large egg, beaten
2 tsp real sea salt
1/4 cup olive oil
3-4 1/2 cups unbleached white flour*

Heat water and milk to warm (105-115 degrees). Pour into a glass bowl. Add 1 tsp honey, yeast, and 3 cups whole wheat flour. Mix; cover and let rest 20 minutes (or all day~ but the dough will sour and take on a sourdough flavor).
Mix in honey, egg, salt, oil, and 3 cups unbleached white flour, till well-incorporated.
Knead dough and add more flour, as needed.
Knead 8-10 minutes, till soft and elastic.
Divide into two equal pieces.
Roll out and shape into loaves.
Place in two greased 9"x5"x2" pans.
Grease top of bread with lard or a bit of olive oil, if desired..
Cover; let rise until doubled in size, about 1 1/2 hours.
Preheat oven to 350 degrees about 10 minutes before bread is ready.
Bake at 350 degrees for 30 minutes, or until bread tests done by sounding 'hollow' when thumped.
Allow to cool in pans for 10 minutes, then turn out onto wire racks to cool.
You can rub with some butter if you did not grease tops prior to baking.
Eat warm, or let cool and eat. This makes good toast.
Makes two loaves.
If you wrap very well you can freeze one loaf for future use.

*Use whole milk for a richer loaf.
*You can use all whole wheat flour, if you want, but the bread will be heavier and denser.
*I sometimes add 1/2 - 3/4 cup dried fruits to one loaf and use this as a breakfast bread. Make sure
  these fruits are cut in small pieces.


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