The birds and squirrels are scurrying about on this chilly November day. The wind is blowing the yellow and brown leaves around as smoke pours out of the stove pipe on the top of our home. The fog on the windows betray the sun shining through the trees as to just how cold it really is.
Sunday is a great day for homemade bread. We normally buy Honey Wheat Bread at the grocery store for making toast, grilled cheese sandwiches and the occasional french toast for breakfast.
This first attempt went pretty well. The only qualm I have is that it didn’t rise as much as I’d like. The flavor is spot on, honey sweetens the bread just enough and the texture is amazing.
The recipe starts with warm water and active dry yeast.
Just about equal parts whole wheat flour and all purpose flour are incorporated.
The dough is shaggy at first. After kneading for awhile it comes together and is set aside to rise for an hour and a half.
Beautiful flecks of whole grain can be seen running through the risen dough.
The dough must be flattened and rolled, pinched and plopped into a greased loaf pan.
It’s left to rise for another half hour.
A line is cut in the center and it’s placed in a preheated oven.
It comes out beautifully golden brown.
Whole Wheat Bread with Honey
Makes 1 loaf
- 1/2 cup warm water (110 degrees F)
- 1 teaspoon active dry yeast
- 1/2 cup warm milk
- 2 tablespoons honey
- 1 tablespoon canola oil
- 1 1/2 cups all purpose flour
- 1 1/4 cups whole wheat flour
- 1 1/2 teaspoons salt
Pour water into the bowl of a stand mixer. Sprinkle yeast on top. Let stand for about 2 minutes until the yeast becomes frothy. Stir in milk, honey and oil. Add 1 cup of all purpose flour and the salt. With the hook attachment fitted to the stand mixer, stir in remaining flours and mix until just combined. Let sit for about 15 minutes. Using the stand mixer, knead dough for about 7 minutes or until the dough comes away from the sides easily. Add a tablespoon more flour if dough seems to sticky.
Place the kneaded dough into a greased bowl, cover with a towel or plastic wrap and place in a warm place for an hour and a half to let it rise.
Turn the risen dough out onto a lightly floured surface and knead a couple times. Flatten the dough with your hands until it is the length of your loaf pan. Fold in thirds and pinch the ends and sides together. Place in a greased loaf pan and let rise for approximately a half hour. Preheat your oven to 375 degrees F.
After the half hour is up, make a slit down the center of your loaf and place into the preheated oven for 30 minutes until golden brown. The bread will sound hollow when tapped. Remove from pan and let cool on a wire rack before slicing.