I'm not usually a big fan of wheat bread,
but this has become my favorite bread as well as my husband's.
We enjoy it specially when it is fresh and warm.
Although this recipe requires 3 risings, and takes 4 hours to make,
it is still considered easy to make because
the rising time is all waiting time.
The ingredients are simple, but they are healthy ingredients....
honey and whole wheat flour, what a fantastic combination!
Here's the recipe:
1 cup warm water
3 tsp quick-rising yeast
1/3 cup canola oil
1/3 cup honey
2) Mix in the honey and canola oil, then gradually stir in the flour using a wooden spoon. Mix well.
3) Cover with a plastic wrap and let it proof or ferment for about 20 minutes until the mixture becomes foamy.
This is the sponge, a very wet and sticky dough, which will be mixed in with the rest of the main dough ingredients in the bread machine pan or bucket.
(b) The main dough:
1-1/2 cups warm water,
1 cup bread flour
2 cups whole wheat flour
1 tsp. salt
2 tablespoons of vital wheat gluten (edited 3-3-10)
1 tsp. dough enhancer
Turn bread machine on to dough cycle and let the machine do the mixing and kneading. This takes exactly 30 minutes with my bread machine.
(bread machines vary so, it is a good idea to get to know your bread machine first)
When the dough cycle is finished, turn the machine off, but leave dough in the pan to rise, with lid closed.
(here's a link on how to fold and roll the dough for bread:) http://www.artisanbreadbaking.com/discussions/folding_dough.htm)
The dough can be made the night before then baked in the morning. Or prep the dough in the morning and have some freshly baked bread for dinner. Allow about 1 hour for the first rising, and another 1 hour for the second rising. Rising time depends on the temperature of your kitchen.
To do this, I use regular active dry yeast instead of instant or quick-rising. Follow the steps up to the point where you have the dough in loaf pans. Cover with plastic wrap, then put them in the fridge. In the morning (after 8 hours) take them out and set them on the counter for about an hour before baking them.
or wheat Pan de Sal at right