Thursday, October 09, 2008
Honey Whole Wheat Bread
Another recipe from Kaye. My dad says this whole wheat bread tastes better than the stuff from Great Harvest. My mom and I felt like real pioneer women after making this bread for the first time. Kevin says this makes the best toast.
Kaye makes 4 loaves at a time in her Bosch. My Kitchen Aid will only fit the dough for 2 loaves, which is about the right amount for my family anyway.
Learning to make bread has been a process for me. It has always tasted good, but I had a hard time making it look pretty. I finally got a loaf I'm not embarrassed to post a picture of. I've decided the key for me is to not let it rise too long in the bread pan. I fold the dough before I put it in the pan, and then I have to tuck and roll under a little bit more to get the top nice and tight.
My most recent batch, the loaf I thought was going to look the best when I put them into the oven rose a little too much over the top of the pan, so that when it came out of the oven it was hanging over the edge just a little bit. This loaf I took a picture of didn't look as good when I put it in the pan. In fact, it didn't even fill the ends of the pan. But it filled out as it rose and baked and ended up looking the prettiest. I'd love to have you post your bread making tips and tricks in the comments.
Warning: Before you start making this bread, set out a stick of butter so it will be soft when the bread comes out of the oven. Because there's nothing better than some soft butter spread on a slice of bread hot out of the oven and you will be sad if you don't have any.
Into the Kitchen Aid (with the dough hook attachment):
2 3/4 c. warm water
2 Tbl. yeast
1/8 c. sugar (about - depending on your sweet tooth!)
1/4 c. oil
1/4 c. honey
1/4 loosely packed brown sugar
1 Tbl. salt
1 1/2 Tbl. lecithin (optional - powdered or liquid)
3 to 3 1/2 c. red wheat flour (2 c. wheat into the wheat grinder yields me 3 c. wheat flour)
3 c. white flour (or until the sides of the bowl are clean)
I use 7 - 7 1/2 c. of flour total.
Remove bowl and let rise 1 hour. Scrape down the sides and turn onto oiled counter.
Cut dough in half with sharp knife. Form into loaves and place in greased pans. Allow dough to rise 1 inch above bread pan.
Bake in preheated 350 degree oven for 30-35 minutes.
Originally posted 1/15/07 without picture