Honey Whole Wheat Bread
By Linton Hopkins, from Green Market Baking Book by Laura C. Martin
A real workhorse recipe, this makes a slightly sweet, delicious whole wheat loaf, perfect for toasting in the morning or for making sandwiches. Try it with some homemade pimento cheese or egg salad. It’s outstanding.
Makes 2 Loaves
3/4 package dry yeast (1 3/4 teaspoons)
1 cup warm water
1/2 cup honey
3/4 cup plus 1 tablespoon whole milk
5 tablespoons soft butter
2 1/2 cups whole wheat flour
2 teaspoons kosher salt
2 to 3 cups organic bread flour
Dissolve the yeast in warm water. Add two teaspoons of the honey and allow the yeast to sit for 10 minutes, or until foamy.
Combine the milk, honey, and butter together over low heat until the butter melts. Add this to the yeast.
In a large bowl, mix the whole wheat flour and salt. Add it to the liquid and stir until well mixed. Add one cup of bread flour, then gradually continue to add the remaining flour until the dough forms a ball.
Knead the dough for 7 to 8 minutes. Put the dough in a large, lightly oiled bowl and cover. Place in a warm space until the dough doubles in size. Punch down the dough and let rise for 30 minutes
Form the dough into loaves and place them in greased loaf pans, or form into rounds and place on a baking sheet. Cover the dough and allow it to rise again until doubled in size.
Bake for 20 to 25 minutes, or until the bread is baked through and firm to touch.
Note: Baking time is contingent on shape.
