The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Buttertop Honey Whole Wheat

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JoeV's picture
JoeV

Buttertop Honey Whole Wheat

Just popped these babies out of the oven. Great, sweet tasting sandwich bread with soft crumb. One of my favorites.


Follow the link for Buttertop Honey Whole Wheat


 



 


Joe

photojess's picture
photojess

they look so delish!  I'll take a look at that recipe shortly.  Thanks

dosidough's picture
dosidough

Beautiful Honey Wheat!


I'm putting this on my short list of breads to try


Thanks Joe. Bake on.


Dosi

flour-girl's picture
flour-girl

those look beautiful. I've got to try those ...


Happy Baking,


Heather


Flour Girl

PaddyL's picture
PaddyL

Thanks for the recipe; this is one I will make!

photojess's picture
photojess

but I'm sure it was the knife I used to try to score the top with.  They smelled terrific baking, and I can't believe 2 tsp of instant yeast was enough to raise the dough.  I was prepared to have to start over, but certainly didn't need to!


anyway, any suggestions on the scoring part? 


I also haven't cut into them, so I don't know how they taste, but am sure they will be great.


Thanks for sharing the recipe.



addition:


The taste is fabulous!  I had to wait till dinner to do the taste test, and despite the fallen loaf, it was excellent.  Here's a pic of the crumb....very nice!


JoeV's picture
JoeV

It looks like you let the dough rise too long. If you have a warm kitchen, the rise to double in size could occur in as few as 45 minutes. If you let it go too long you risk having the top deflate when you score it, which I do with a double edged razor blade. The line is straight, but the blade is tilted at a 45 degree angle, and the cut is only about 3/8" deep. This just allows the bread to have a place to expand when the oven spring kicks in. In reality, you don't even need to score the loaf. If it splits, oh well, who really cares? LOL It's teh nature of homemade bread. I love this bread because it's such a great sandwich loaf with a soft crumb as shown here sliced...



Here's a loaf that was not scored, so you can see the difference...no much.



Give it a shot again and watch the timing of the rise in the pans.


 


Joe

photojess's picture
photojess

Thanks a bunch for the info.  I think you are right about the over rising.  I let it go past the doubling, and waited the hour.


I think the knife I used wasn't sharp enough and the drag is what deflated it.  I took the bread and a lasagna to the inlaws for dinner, and everyone loved it, and it was requested again for another dinner.....so thank you for sharing!


I'm glad you told me how you score too....I will try that next time.


Also Joe, I linked your site and TFL on my blog, if you want to see what I wrote:


www.creativeinspirationsphotography.blogspot.com

xaipete's picture
xaipete

This is a godd idea! I'm going to try the spray oil trick on my whole wheat loaves that desperately need some shine to their tops.


--Pamela

angeliaw's picture
angeliaw

The crust inside the pan came out a little crunchy and am not sure why.


Love the taste and everything was perfect until I took them out of the pan. I also found that it took only 22 minutes.  My oven must be off.


What oil do you use for the pans?  I used canola oil this time.


I do plan on making rolls for Easter!


Thanks for sharing your recipe.


Angelia

JoeV's picture
JoeV

I use a commercial pan spray made with canola oil from Gordon Food Service (GFS.com). My pans are non-stick pans, but I use the lubricant anyway. Glad you enjoyed the recipe. We love this recipe made into sandwich rolls. We freeze them when cooled to room temperature, then nuke them for 20 seconds...just like pan fresh.


Joe