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5 from 1 vote

Honey Whole Wheat Bread–Green Market Baking Book

Cook Time25 minutes
Total Time25 minutes
Course: Yeast Breads
Keyword: cooking, food, recipe
Servings: 2 Loaves
Author: Barbara Schieving

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.)

Notes

slightly adapted from Green Market Baking Book