Crusty Honey Whole Wheat Bread
Submitted by macy on December 31, 2004 at 10:13 am

DESCRIPTION
Crusty Honey Whole Wheat Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This recipe is from the book that came with my old Oster Kitchen Center. It's soft and a tad sweeter than most whole wheat recipes which is why I like it. KA's traditional whole wheat develops very nice gluten. Follow the mixing and kneading instructions for your machine, or knead by hand.

1 cup (25OmL) milk
1 cup (25OmL) water
1/2 cup (125mL) honey
3 tablespoons (45mL) butter or margarine
2 cups (5OOmL) all-purpose flour
1 cup (25OmL) whole wheat flour
2 packages (1/4 ounce or 7g each) active dry yeast
1 egg
1 tablespoon (15mL) salt
1 1/2 cups (375mL) whole wheat flour
1 1/2 - 2 cups (375-5OOmL) all-purpose flour

Heat milk, water, honey and butter to 120F (48C). Assemble Doughmaker [stand mixer with dough hook(s)]. In large mixer bowl combine 2 cups (5OOmL) all-purpose flour, 1 cup (250mL) whole wheat flour, yeast, egg, salt and warmed milk mixture. Mix with doughmaker at highest speed for 3 minutes [speed recommended by manufacturer or your machine]. (It may be necessary to scrape sides of bowl with rubber scraper and rotate bowl slightly by hand.) Add whole wheat flour and 1 1/2 cups (375mL) all-purpose flour and continue kneading 3 more minutes. If dough is sticky, knead in enough of remaining 1/2 cup (125mL) all-purpose flour to form a smooth, springy dough. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and divide into 2 equal parts. Shape into loaves and place in 2 greased 9x5x3" (23x13x8cm) pans. Cover and let rise in warm place until doubled, about 1 1/2 hours. Bake in preheated 375F (190C) oven 10 minutes. Reduce heat to 350F (180C) and continue to bake 30-35 minutes. Remove from pans and cool on wire rack.

• This topic was modified 8 years, 5 months ago by rottiedogs.