Thursday, June 21, 2012

Honey Whole Wheat Bread

I've gone through a lot of bread recipes.
They each have their place and purpose, but I haven't found a 'sandwich' bread that I love more than this one.
It doesn't dry out.
It holds it shape beautifully.
It freezes well.
And aside from it coming together start to finish in just over an hour, it tastes amazing.
It is also great as a half wheat / half white flour recipe.
You pretty much cant go wrong here.

Honey Whole Wheat Bread
Recipe from Nicol Brown

3 1/3 c. whole wheat flour
1/3 c. vital wheat gluten
1 Tbsp. + 1 tsp. instant yeast
2 1/2 c. hot tap water
1 Tbsp. salt
1/3 c. oil
1/3 c. honey (or 1/2 c. sugar)
1 Tbsp. + 1 tsp. lemon juice
2 1/2 c. whole wheat flour (or 3 c. all-purpose)

Combine wheat flour, vital wheat gluten, instant yeast and water until just mixed.
Let sit for 10 minutes.

Add salt, oil, honey and lemon juice and mix well.
Add flour, 1 c. at a time, mixing well between each cup.
Mix or knead for 8 minutes.

Place in two greased large loaf pans.
Let rise until double, about 25-30 minutes.
Bake at 350 for 30 minutes.

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