Friday, March 5, 2010

Wheat Bread Recipe

This recipe turned out amazing. I was a bit nervous trying a whole wheat bread recipe.  If not mixed properly, wheat flour has a tendency to create a dense and dryer pie crust and I was worried I might end up having a similar issue with this bread.  It turned out even better than the white bread recipe though.  Bread flour makes all the difference.  

Ingredients

  • 3 cups warm water
  • 2 packages active dry yeast
  • 2/3 cup honey (if you don't have honey, agave nectar works)
  • 5 cups bread flour (this flour make all the difference)
  • 5 tablespoons butter, melted
  • 1 tablespoon salt
  • 3 1/2 cups whole wheat flour

  • Directions
  1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
  3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely





Note:  If you are interested in making cinnamon raisin bread, before letting the dough rise for the last time, roll out the dough to the same length as the loaf pan and between an inch and a half inch thick.  Layer the dough with a generous amount of cinnamon and sugar, making sure to completely cover the entire surface. Then sprinkle with raisins, cran-raisins or nuts. Roll up the dough, pinching the edges closed, and place in loaf pan to rise. Bake at as directed.

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