Thursday, July 8, 2010

Honey Whole Wheat Bread

I made a loaf of honey whole wheat bread the other day and meant to photograph it, but after it cooled and I ate my obligatory warm slice of bread I knew this guy wouldn't last long.  I was right.  It barely made it to this morning.  It really made great cheese toast in the morning with muenster cheese.
Bread is probably my most favorite thing to make for other people.  Its always better when you can share.

1.5 cups King Arthur All Purpose flour
1.5 cups King Arthur Whole Wheat flour
1 pkg of active dry yeast
1 palm full of kosher salt (approx 1 tablespoon)
1 small fist full of sugar
1 cup 130-140 degree cup of water
1/4 cup of honey

If using a stand mixer (kitchen aid) mix all dry ingredients.  Add the hot water and mix on a low setting.  Slowly add the honey.  All to knead for 2-4 minutes until dough pulls away from the side of the bowl.  Allow to sit for 10-15 minutes, then knead again at mixer's recommended setting (mine is 2).  Remove your dough, oil the bowl it was mixing in, toss in extra kosher salt and roll dough in bowl to become oiled.  To guarantee a good rising, place mixing bowl on stove and boil a pot of water on a near by burner, rise for 1 hour or until double.

When dough looks good, punch down and shape as desired.  I roll mine out and swirl it up like a sleeping bag, pinch ends under and place in a loaf pan.  For all shapes, rise again for an hour.  Brush some oil on crust and sprinkle with salt (trust me it MAKES the loaf).

Bake at 350 for 25-30 minutes.  Top should be golden brown, and when flicked, sound hollow.  Remove and cool.  If you can wait 15-30 minutes slice and smother with butter  ;-)

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