Honey Wheat Bread By HandFrom chefmal 8 years ago
- 2 Cups water, warm, about 110 degrees F/45 C shopping list
- 2 Cups whole wheat flour shopping list
- 1 Tbspn active dry yeast (Which smells really gross, by the way) shopping list
- 1 tspn salt shopping list
- 1/3 - 2/3 honey, depending on how sweet you want it. I only used 1/3 and it turned out fine. shopping list
- 1/2 Cup vegetable oil (I used grapeseed oil, I suppose it would go well with anything.) shopping list
- 5 Cups all-purpose flour. 5 Cups! You may think it's too much while you're adding it, but it's just enough, trust me. shopping list
How to make it
- In a large mixing bowl, dissolve the nasty, smelly yeast in the warm water, mixing it around until the water turns cloudy.
- Add honey and stir well. Mix in whole wheat flour, salt and oil.
- Work all-purpose flour into the mix gradually, 1 cup at a time, kneading until blended between each. This is time consuming and exhausting, but just think of how tasty it will be later on. Try not to drool into the dough.
- Turn dough out onto a lightly floured surface and knead for at least 15 to 20 minutes. (I just kept it in the bowl and kept kneading, which seemed to work.)
- When dough is smooth and elastic, place it in a well-oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth.
- Let rise in a warm place until doubled in bulk, about 45 minutes to an hour.
- Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans, about another hour.
- Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
- Or, you can do like I did and make one giant uber mega zord loaf, which bakes for about 45 minutes. Check doneness and put it back in for an extra 10-15 if you have to.
- **Somebody on the site suggested that it's best to bake this is a freshly heated oven. In other words, don't try baking it after cooking something else in a higher temperature. Even if you reduce the temperature, the oven is still too hot and the outside of the bread cooks faster than the inside, therefore making it doughy inside. Even mine was a bit doughy because I got impatient and hungry, but it was still awesome.
The Cookchefmal Bronx, NY
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