Honey Whole Wheat Bread

I have a confession to make… I don’t like store bread. You know the type that lasts for weeks and comes in a plastic bag. Not only is this bread filled with preservatives, it also does not compare to home-baked bread.

When I studied abroad in Italy I became spoiled by great bread. We could get a baguette at the super market for a very low price. It was always fresh and baked daily. Since being back, it is very difficult to get bread like that. Some grocery stores have some awesome freshly baked bread (such as Harris Teeter) but they can cost $4.50 a loaf and they are only good for a day or two.

I just got back to my house at school yesterday and have little food around. I did however have a lot of flour and some yeast so I decided to make a loaf of bread. I have to admit it is a bit time consuming, it took over 3 hours from start to finish but the active time is very short, only about 20 minutes. While the dough was rising I ran some errands and cleaned up the house, so it did not seem long at all!

Honey Whole Wheat Bread (Makes 1 Loaf)

Ingredients:

  • 1 cup warm water
  • .25 ounce package active dry yeast
  • 4 tablespoons  honey
  • 1-2/3 cups whole wheat bread flour
  • 1 tablespoon butter, melted
  • 1 teaspoon salt
  • 1 cup and 3 tablespoons white whole wheat flour
  • 2 teaspoons butter, melted

Directions:

  1. In a large bowl, mix warm water, yeast, and 2 tablespoons honey. Add  bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  2. Mix in 1 tablespoon melted butter, 2 more tablespoons of honey, and salt. Stir in whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take some additionalwhole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
  3. Punch down and place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the top of the loaf with some melted butter or margarine when done to prevent crust from getting hard. Cool completely

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