recipes, inspiration, nutrition
Apr 18, 2012
Whole Wheat Bread
3 c. warm water (110 degrees F)
5 c. bread flour
2 (.25 oz.) pkgs active dry yeast
1/3 c. + 1/3 c. honey
3T + 2T butter, melted
1T salt
3 1/2 c. whole wheat flour
In a large bowl, mix water, yeast, and 1/3 c. honey. Add 5 c. bread flour, stir to combine. Let set for 30 minutes or until big and bubbly.
Mix in 3T melted butter, 1/3 c. honey, and salt. Stir in 2 c. whole wheat flour. Flour a flat surface, knead with whole wheat flour until less sticky and just pulling away from the counter. This may take 2-4 c. Place in a greased bowl, turn once to coat. Cover with plastic wrap and let rise in a warm place until doubled. I like using the oven with the light on, or the microwave just slightly open so the light shines into the bowl and warms it.
Punch down the dough and divide 3 ways. You can make 3 loaves or a mix of loaves and rolls. I like to make 2 loaves of bread and one batch of rolls from the third portion.
For loaves:
Place desired loaves in greased 9 x 5 inch loaf pans. Allow to rise until dough has topped pans by about 1 inch. Bake at 350 degrees F for 25-30 minutes. If desired, brush top with 2 T butter after they come out of the oven. Remove from pan and immediate cool on a rack with a dish towel thrown over them. Store at room temp.
For rolls:
Divide rolls up into balls and place in a deep, greased baking sheet. To make clover leaf rolls, divide each ball into 3 balls. Grease a 12-cup muffin pan. After forming into rounds, place 3 balls together in each muffin cup. Allow to rise until filled out. Bake at 400 degrees F for 10-12 minutes. Immediately remove from baking sheet or muffin pan and cool on a rack.
Happy Baking!
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