Recipe

Honey Whole Wheat Bread 100 Recipe

Add Step-by-Step Photos	Momoften / All my dishes 1 year ago I have taken the recipe I have for Country White Bread and worked it out for a nice loaf of 100% whole wheat bread. It made a very nice soft loaf. I actually do this all by hand, instead of using the mixer. Prep:120m Cook:35m Servings:3	Momoften
	whole wheat bread 100

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Ingredients

4 cups (1 lb. 4 ounces) whole wheat flour (Step 1)

4 tablespoons yeast

1/2 cup honey

2 cups milk

2 cups water

2 tablespoons olive oil

4 cups (1 lb. 4 ounces) whole wheat flour (Step 3)

3 tablespoons vital wheat gluten

1 cup (5 ounces) whole wheat flour (Step 4)

1 1/2 tablespoons salt

Directions

In a 5-qt stand mixer bowl, stir together the whole-wheat flour, yeast and sugar. (You can use a wooden spoon at this point.)

Warm the milk and water to 110 - 115*F.

Combine the 4 cups of wheat flour and the vital wheat gluten. With the mixer running on low, pour in the warmed milk/water and the oil. (By hand, mix well.)

Keep the mixer running, slowly add flour 1 cup at a time, until you have a soft, slightly sticky dough. (By hand, stir vigorously.)

Turn the dough out onto a floured surface. Knead in the final cup of flour, only as much as needed, until the dough no longer sticks to your hands.

Knead the dough for 5 to 7 minutes.

Place a large bowl over top and allow the dough to rest for 20 minutes.

Take off the bowl and sprinkle in 1/2 of the salt and knead that in for a few turns. Sprinkle in the other 1/2 of the salt and continue to knead for 5 to 7 minutes, until the salt is completely incorporated and the dough is smooth and soft.

Place the dough in an oiled bowl, top down first and the flip over. Place a damp dish towel over top and put on the counter to rise for 60 - 90 minutes. (It is best to have an air temperature 70 to 78*F. (If cold in the house, turn on the oven to around 180*F for 1 minute and then turn off. Put the bowl in the oven with the door closed. If you have a gas oven, just put the bowl in the oven, there is no need to warm up.) The dough is sufficiently raised if you can push your finger lightly into it and leave an indentation that doesn't spring back.

Turn out the dough onto a lightly floured surface. Divide into 3 equal pieces. Shape into loaves and place seam side down in greased loaf pans.

Cover the pans with the damp dish towel. Let them rise 45 to 60 minutes. Again, when lightly poked the indentation should stay.

Bake at 375*F for 35 minutes; until the loaves are golden brown and when tapped they sound hollow.

Remove immediately from the pans and let cool on a wire rack.

Let them cool around 1 hour before trying to slice, otherwise the loaf will just crush.

Store at room temperature or wrap well and put completely cooled loaves into the freezer.

(I prefer metal non-stick loaf pans, but I ran out of pans one day and used the glass loaf pans I have. I wrapped them out side in aluminum foil. The took about 10 minutes longer to bake. I also covered the loaves loosely with foil for the last 10 minutes.)

Another tip: We only need a part of a loaf at a time. I now make this is mini-loaf pans. Freeze the loaves. I pop one small loaf in the microwave for about 1 minute. Slice on the long side and store in a container.

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