June 3, 2011 - 11:26am
Honey-Wheat
Yesterday's Bounty:
I couldn't find my camera, so here's a webcam shot. Not a good shot of the crumb, but this recipe produced a great texture. Not too crumbly, the loaf had a slightly elastic feel (in a good way!), it was light yet felt very substantial. It is sweetened with honey and brown sugar. It's probably my favorite loaf to make regularly.
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I like the deep brown color top crust. What was the recipe? Looks great!
I routinely back a Honey Wheat also and it is our favorite and my go to bread. Beautiful loaves.
Thank you both!
It is such a test of will to let the crust get that brown.. I'm always so skiddish and afraid of it burning, but it always does just fine. Here's the recipe:
1 cup water (warm, of couse)
2 T honey, the darker the better
2 T brown sugar
1 tsp salt
1 T milk
2 T oil, any kind will do really (I prefer olive oil)
2 tsp yeast (if using instant active dry yeast)
combine these ingredients, then add:
1 1/2 cups whole wheat bread flour
1 1/2 cups all purpose flour
Incorporate the flour, then knead for 10-12 minutes. I usually just let this rise twice, though retarding overnight for the second rise (and then a third rise in the pan) steps this recipe up tremendously. After the first rise, roll into a loaf and put in a 8 1/2 x 4 1/2 pan (just a standard bread pan) and let rise again. 30 minutes is usually plenty for the second rise. Bake at 350(f) for 30-35 minutes, and enjoy the excellent aroma filling all the nooks and crannies in your abode.
I hope you all enjoy this loaf as much as my family has.