Monday, January 18, 2010
oh delicious bounty sprung from my hands and oven. why haven't i done this before? well, i did once, but that was when i was like 22. the mister and i were in heaven when i pulled this beautiful honey wheat baby out of the oven. no breadmaker involved, just me and my own two hands. the next loaf i want to be heartier with added flax and oats or something like that. toasted with peanut butter and honey it's a perfect match for the monsoon raging outside my window.
Honey Wheat Bread
(Adapted from All Recipes)
Makes 1 loaf
1 cup warm water (110 degrees Farenheit/45 degrees Celsius)
1 cup whole wheat flour
1 1/2 teaspoons active dry yeast
1/2 teaspoon salt
3 tablespoons honey
3 tablespoons vegetable oil
2 1/2 cups all-purpose flour
Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes (I used a stand mixer fitted with the dough hook). When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
Punch down the dough. Shape into a loaf, and place into a well greased 9 x 5 inch loaf pan (or bake on a pizza stone the way i did). Allow to rise until dough is 1 to 1 1/2 inches above pans.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
Posted by Toil and Trouble at 12:24 PM