Thursday, February 28, 2008
Simply Whole Wheat
Here is a new recipe I tried last night. It's extremely easy and is a great way to utilize all of the honey in your pantry, as it doesn't call for any refined sugars. This bread is dense and holds together well for sandwiches and french toast.
Prep time: 20 minutes
Allow at least 4 hours for dough to rise (it's a 3 step process.) I put my dough bowl near the warm stove because the house was cold, and it took 4 hours.
3 cups warm water (110'F)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups whole wheat flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
2 cups whole wheat flour
2-4 cups whole wheat flour
2 tablespoons butter, melted
*You could add sunflower seeds for some extra flavor.
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups whole wheat flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
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.
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.
Bake at 350'F 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.