Saturday, January 30, 2010

#216_Honey Whole Wheat Bread

Honey Whole Wheat

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 wait
ing time.
The ingredients are simple, but they are healt
hy ingredients....
honey and whole wheat flour, what a fantastic combination!

Here's the recipe:
(a) Sponge:
1 cup warm water
3 tsp quick-rising yeast

1/3 cup canola oil
1/3 cup honey
2 cups bread flour
1) Dissolve yeast in warm water in a bowl. You can use a wire whisk to do this.
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:
In the bread machine pan or bucket, pour in:
1-1/2 cups warm water,
then add:
the sponge
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.

When the dough has risen, punch it down to release the air, then take the dough out of the pan onto a floured or oiled surface. Divide dough into 4 pieces, shape each piece into loaf, and place them in 4 greased 4"x 8" loaf pans.(or you can use 3 bigger loaf pans)
(here's a link on how to fold and roll the dough for bread:)

Cover with plastic wrap and let the dough rise in a warm place until doubled in size.
Brush top of dough with egg wash then bake in preheated 350 degrees oven for 40-45 minutes.

Let bread cool on wire rack for about 10 minutes before slicing.
(I made 2 batches, 4 loaves from each batch. As you can see one was already gone as soon as they were out of the oven. This is the beauty of making your own bread at home, you can be the first one to eat and enjoy them while they are fresh out of the oven.)

Enjoy with butter and jam or with more honey!

A note from MaMely:
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.


You can also use this recipe to make wheat rolls (picture on the left below)
or wheat Pan de Sal at right


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  2. Spiral Notes, thank you for your visit and for adding me to your Google News Reader!!! Pls.come by and visit whenever you can. Take care!