I was recently sent a free copy of The Green Market Baking Book to review. The Green Market Baking Book is a collection of recipes contributed by bakers and chefs in “a desire to give people alternatives to baking with refined sugar and artifical sugar products, and to encourage them to support their local food communities.”
What I liked best about the Green Market Baking Book is the information it gives on baking with what’s in season. The recipes are arranged according to season and there’s great information about what produce is available that season, as well information on choosing and storing that season’s produce. There’s also great information for sugar substitutions in your own recipes.
The book is well organized and beautifully designed, but I was disappointed that there were no photographs in the cookbook. A mouth-watering picture always motivates me to try a recipe.
My son was home sick from school and I was making him chicken noodle soup, so I decided to make the Green Market Baking Book Honey Whole Wheat Bread to accompany the soup.
The recipe uses a blend of whole wheat flour and bread flour, so the bread is nice and light, not heavy like some wheat breads I’ve made. The honey shines through and gives it a slightly sweet flavor. It was wonderful hot out of the oven, but even better toasted with jam the next morning!
I look forward to trying out more of the Green Market Baking Book recipes when our local farmer’s market opens in June.
Honey Whole Wheat Bread–Green Market Baking Book
Ingredients
- 1 ¾ teaspoon dry yeast
- 1 cup warm water
- ½ cup honey
- ¾ cup whole milk I used 1%
- 5 tablespoons butter
- 2 ½ cups whole wheat flour
- 2 teaspoons kosher salt
- 1 teaspoon vital wheat gluten my addition
- 2 to 3 cups bread flour I used less than 2 cups
Instructions
- Dissolve the yeast in warm water. Add two teaspoons of the honey and allow the yeast to sit for 10 minutes, or until foamy.
- Combine the milk, honey and butter together over low heat until the butter melts. (I did this step in a microwave safe measuring cup in the microwave.) Add this to the yeast.
- In a large bowl, mix the whole wheat flour, salt and vital wheat gluten. Add the liquids and stir until well mixed. Add one cup of bread flour then gradually continue to add as much of the remaining flour necessary until the dough forms a ball.
- Knead the dough for 7 to 8 minutes. Put the dough in a large, lightly oiled bowl and cover. Place in a warm space until the dough doubles in size.
- Punch down the dough and let rise for 30 minutes.
- Form the dough into loaves and place them in greased loaf pans, or form into rounds and place on a baking sheet. Cover the dough and allow it to rise again until double in size.
- Bake at 350º for 20 to 25 minutes, or until the bread is baked through and firm to touch. (The oven temperature was omitted in the cookbook but 350º worked well.)
Angie's Recipes
Barbara, you are a professional baker! The loaves look terrific!
Maria @ Scandifoodie
Gorgeous bread, it looks so perfect!
Anna
Owwwh…. This looks so good, I am craving a big tasty piece of bread, and yours is exactly what I want. 🙂 I am loving this recipe. Yum!
Trisha
Those loaves of bread are gorgeous!!!
Betty @ scrambled hen fruit
Those are beautiful loaves! If the rest of the recipes are like this, the book is a keeper, even without photos. 🙂
Angela
I really like the concept of that book. The bread looks great.
Shelby
This bread is beautiful…and my favorite way to enjoy homemade bread is toasted! My mom makes some amazing bread – I don’t quite think I make it quite as good as her….however, having had some of her bread this last weekend and seeing your bread here makes me want to make my own loaf!
Paula
Your bread looks beautiful and for me, I love home-made bread toasted the most.
Claire @ Claire K Creations
That looks like it would be delicious with a walnut butter or something like that too. Yum!
Gabriella
Mmmm quel burro che si scioglie sul pane caldo mi ha fatto venire voglia di fare colazione a quest’ora…ha un bellissimo aspetto e deve essere delizioso.
Ciao a presto!
Juliana
Barbara, your bread look so yummie, love the idea of whole wheat and honey…beautifully done. Have a great day!
Mo'Betta
The book sounds awesome and the bread looks wonderful!!!
Alison @ Ingredients, Inc
This bread looks perfect. OMG! great post…
Sue
I know what you mean about photos. They should add yours to this recipe:) My husband is a honey connoisseur of sorts, so we have quite a variety. I’ll have to try this. It turned out great, Barbara.
Damaris @Kitchen Corners
I got a copy of that book too and I haven’t even looked at it yet, yikes! You just inspired me to get my butt into gear.
ASHLEA
What beautiful bread. On my list of kitchen goals this year was to find a great loaf of bread and it sure would be nice if it was whole wheat. Looks great!
Bonnie
This bread looks beautiful. I can almost taste it.
Rosa
Lovely loaves! Healthy and perfect for breakfast…
Cheers,
Rosa
Deeba
It’s lovely Barbara…and toasted looks very very addictive. I like books that go seasonal, and yes, would have been wonderful if it had pictures. I love the look of this bread!
tiffany ~food finery
oooh… this sounds like a great book! your bread is beautiful too! there is nothing better than toast when you are feeling sick… guess i should have had you bring me this! 😉