Honey Cracked Wheat Bread by Calico

[BakerAunt]

Honey Cracked Wheat Bread
Submitted by calico on May 06, 2005 at 9:13 am

This recipe comes from King Arthur Flour's Honey Cracked Wheat Base.

1/2 cup Honey Cracked Wheat Bread Base
1 1/2 cups All-Purpose Flour
1 1/2 cups Whole Wheat Flour
2 teaspoons instant yeast
1 1/4 teaspoons salt
2 tablespoons unsalted butter
1/4 cup honey
1 1/4 to 1 1/2 cups warm water

Combine all of the ingredients and mix by mixer or bread machine (using the dough cycle) - until you've made a soft smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours, until it's puffy.

Transfer the dough to a lightly greased work surface and shape into an 8-inch loaf. Place the loaf into a greased 8 1/2 x 4 1/2-inch loaf pan or 9 x 5-inch loaf pan, cover and set aside to rise for 1 hour, or until it's crowned about 1 inch over the rim of the pan.

Bake the bread in a preheated 350 degree oven for 35 to 40 minutes, tenting with foil after 25 minutes if it's getting brown too quickly. The bread is done when the internal temperature reaches 190 degrees.

Remove the bread from the pan, and transfer to a wire rack to cool completely. One loaf.

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