Honey Wheat Bread
A fabulously easy and delicious bread. I have been making homemade bread, off and on, for some 30 years and this is one of the best whole wheat bread recipes that I use. This is a county fair blue ribbon winning loaf--that turns out delicate and soft.
A fabulously easy and delicious bread. I have been making homemade bread, off and on, for some 30 years and this is one of the best whole wheat bread recipes that I use. This is a county fair blue ribbon winning loaf--that turns out delicate and soft.
- Carbohydrate 751.321899990002 g
- Cholesterol 93.5748395 mg
- Fat 72.165425 g
- Fiber 105.801375408685 g
- Protein 243.90703125 g
- Saturated Fat 26.80016275625 g
- Serving Size 1 1 Loave (1417g)
- Sodium 476.02375 mg
- Sugar 645.520524581317 g
- Trans Fat 11.609875425 g
- Calories 4457 calories
Step-by-step
- Dissolve yeast and sugar in 1/2 cup warm water.
- Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add white flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
- Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
- Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
- Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.
Monitor the initial yeast proofing closely, ensuring the water registers between 105 and 110 degrees Fahrenheit so the microorganisms activate without thermal damage. Managing whole grain dough requires attention to hydration and scaling principles when adjusting batch sizes.
- Scale flour measurements by weight rather than volume when dividing or multiplying yields to maintain the correct ratio of liquids to solids.
- Keep the liquid temperature around 110 degrees Fahrenheit during scaling to prevent stalling the rapid rise yeast.
- Allow the shaped loaves a full second rise of approximately 30 minutes until they double in volume, ensuring a light crumb structure.
- Bake at 375 degrees Fahrenheit until internal temperatures reach 190 degrees Fahrenheit for fully set starches.
Butter the crust immediately upon removal from the oven to soften the exterior as it cools. Store the completely cooled loaves in a paper bag at room temperature for up to three days, or freeze sliced portions for longer preservation.
