The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Steps for Making My Honey Wheat Bread

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BettyR's picture
BettyR

Steps for Making My Honey Wheat Bread

 

 

I know I may get lynched for posting this recipe but several people who saw it on another thread asked me to do it...so here it is. I'm going to go run and hide now. 



Steps for Making Honey Wheat Bread

 


***Mix together in mixer bowl:


2 heaping tablespoons sugar


1/4-cup oil


1/3-cup honey


1/2 stick butter (2-ounces)  – chopped


1-teaspoon salt


1-1/2 cups scalded milk


***Beat on low speed until butter is melted…Then add while mixer is running:


1/2-cup cool water


2 large cold eggs (100 to 110-grams)– beaten


***Then add:


1 – pound all-purpose flour


(4-1/2 ounces) vital wheat gluten


1-tablespoon (1/2 ounce) yeast


***And beat on medium speed for 5 minutes



***Then add:


12 ounces whole wheat flour


***Mix with dough hook for about 3 minutes or until dough starts to climb the hook.



***Transfer dough to bread machine and select dough cycle. Allow machine to finish kneading the dough and proof it.




***Degas dough by turning machine back on for a couple of minutes and letting the dough paddles do the work for you. Close the lid and let the dough relax for about 5 minutes.



***Shape the loaf and place on the pan




***Proof the loaf for 35 minutes




***Bake in a preheated 375° oven for 39 minutes or until internal temperature reaches 190°  


***Cool completely


***Cut through the middle to make two loaves



***Make a really yummy sandwich




 

althetrainer's picture
althetrainer

I wouldn't mind a piece of it!  Thanks for sharing.


Why do you think you might get lynched?  If you're referring to measurement I would be up on the same tree with you!  LOL


Al



BettyR's picture
BettyR

The measurememts and the ingredients are what I was referring to. I use a lot of glutten in my recipe. I live in the South and all purpose flour here is very soft but it's also very cheap. I use it for all my baking and just order gluten online and add quite a lot of it to make my bread. It's not a popular way of doing things here on this forum.

althetrainer's picture
althetrainer

I am right up there with you.  I too, use VWG in my whole wheat bread.  I don't have any problems with it; it's just gluten from flour.  For some reasons it's been perceived as addictives and chemicals.  For bakers who don't use VWG and love their results, good for them.  But I like a little extra protein to help form my WW loaf better.  My personal preference and I like it. Cheers!


Al









BettyR's picture
BettyR

It's nice to know I'm not alone here. I'm retired but I still feed several men everyday who work for us and I go through 50 pounds of flour in a month. I would go broke ordering high dollar flour off the net and the closest place to buy it is a 60 mile drive one way. I buy gluten in bulk on the net and that is way cheaper and works just fine.


 


Gluten is protein plain and simple. It is made by washing the starch out of flour, then it is dried and powdered...so if it's a chemical then so is flour.

00Eve00's picture
00Eve00

The sandwich you made with the bread looks delicious!  I love honey whole wheat and ham.....and that giant pickle...yum!  Thanks for sharing.


 

BettyR's picture
BettyR

It's a Claussen pickle. They sell them in large jars in the refrigerator section at Sam's Club.

Marni's picture
Marni

and I bet it tastes great too!  Do you mind if I ask about the lovely collection of eggs you have on the counter?  Do you have chickens?  Around here, we just get what comes in the carton - all one color.


Marni

BettyR's picture
BettyR

Yes, we have chickens. The colored eggs come from what we call "Easter Eggers". We used to have some Araucanas but they started mixing with the other breeds so now we just have some mongrel chickens that lay a variety of different colored eggs.

Newfieguy's picture
Newfieguy

This looks awesome but if you did not have a bread machine, could you just let this go with teh dough hook in a kitchen aid, let it rise in a warmed oven for an hour or so and get the same results?  I do not own a bread machine.  If I am going to get into all kinds of crazy breads now for stumbling on this site, is a bread machine a must have for baking bread?


 


THanks all!


 


Newfie

BettyR's picture
BettyR

You could do the whole thing with the mixer. I'm just lazy and I like to be able to stick the dough in the bread machine, set my timer and come back to shape my loaf after all the work has been done for me.

Newfieguy's picture
Newfieguy

Is Wheat Gluten and Yeast Enhancer the same thing?


 


Again still trying to learn the lingo! 


 


Thanks all

Newfieguy's picture
Newfieguy

Just curious on why you would need to add wheat gluten to something?


 


Thanks!

mrfrost's picture
mrfrost

Earlier, the original poster(op) explained that the only flour that she has access to is a soft all purpose flour. On it's own, in general, this type of flour is not suitable for most type yeast breads. It does not contain enough gluten producing proteins. The vital gluten provides this.


If you have access to bread flour(or at least a higher protein AP flour like King Arthur), theoretically, you should not need the vital gluten. You will just need to use your bread flour to equal the total amount of AP + VWG in the recipe.


Yeast enhancer is not the same as vwg, although some yeast/dough enhancers may include vwg as an ingredient(even a main ingredient).


The op has also explained in previous posts that she is using a slow dial up internet connection, so is not always able to quickly post here.


Hope this helps.

BettyR's picture
BettyR

:)

Newfieguy's picture
Newfieguy

The only bread flour I have ever seen is whilte processed bread flour so can this formula be assumed?


Freshly ground Whole Wheat grain + viral wheat gluten = Whole Wheat Bread Flour?


I am going to try and make as many things from scratch without using processed white flour just for the health benefits and I am always looking for recipies to try out!


I make a regular loaf now with flaxseeds, pumpkin seeds, 10 grain cereal and the like, it is like a brick but I like it! 


Basically if I added more yeast and more gluten it would make it fluffier I am assuming correct?


 


Thanks all!

BettyR's picture
BettyR

I really don't know how to answer this question.

Hallux's picture
Hallux

I'm surprised this didn't blow out or anything.  No need to slash it?  What kind of oven spring does it have?

BettyR's picture
BettyR

This loaf has never blown out and no...there is on need to slash. The oven spring is mildly good but not over the top.


I am a trial and error baker with a lot of practical experience but by no means an expert on bread. I can bake you a kick-a*s loaf of bread and just about any other kind of food that uses flour but I can't tell you why it works the way it does, I just know that it does.


I've really enjoyed learning some of the whys on this forum but you could still take everything I know about the whys of bread and put it in a thimble and it would rattle about like a BB in a box car.