The weather outside is frightful, but the fire is so delightful, and since we’ve no place to go, Let It Snow! Let It Snow! Let It Snow!
Our first forecast for snow this year has been sounded for this week-end! Living in the South, we’ve bought some milk but I’ve made the bread! Honey Whole Wheat Bread is a deliciously dense whole wheat bread with a very nice texture (see photo). Impressive with butter and jam, Honey Whole Wheat Bread is also wonderful toasted and slathered with peanut butter!
One remarkable element in this recipe for Honey Whole Wheat Bread is the amount of yeast used to prepare two loaves of bread. The recipe specifies 3 tablespoons of yeast, which seems to be a large quantity of yeast in my opinion. Perhaps this amount of yeast makes Honey Whole Wheat Bread a lighter finished product. Containing only whole wheat flour, this bread is more dense than a white bread but this recipe creates a wonderful whole wheat bread with a beautiful texture. Let’s get started!
- 2 cups warm water (110-115 degrees F.)
- 3 tablespoons yeast
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 1 tablespoon salt
- 1/2 cup honey
- 1/3 cup dry milk powder
- 5 to 6 cups whole wheat flour
- In a large mixer bowl, dissolve the yeast and sugar in warm water; let stand until foamy, about 10 minutes.
- Beat in vegetable oil, salt, honey, powdered milk and 2 cups flour.
- Beat in additional flour 1 cup at a time until the dough is clearing the sides of the mixer bowl.
- Let the mixer knead the bread for 6 to 8 minutes, until dough is smooth and elastic.
- (If kneading by hand, knead for approximately 10 minutes, until dough is smooth and elastic).
- Shape dough into a ball and place in a well-oiled bowl, turning the dough to coat all sides with oil.
- Cover with plastic wrap or a dish towel and let rise in a warm, draft-free place until doubled in size.
- Punch dough down. Shape into 2 loaves and place in 2 greased 8 1/2" x 4 1/2" loaf pans.
- Cover loosely with plastic wrap and let rise until doubled in size.
- Bake in a preheated 375 degree F. oven for 30 minutes, or until bread sounds hollow when tapped on top and bottom.
- Turn out and cool on wire racks before slicing.
The first thing I do when making bread is to dissolve the yeast and sugar in warm water, ensuring that the water is the correct temperature by using a food thermometer. If the water is too hot, it will kill the yeast, rendering them ineffective in making bread.
Next, add the vegetable oil, salt, honey, powdered milk and 2 cups of flour to the yeast mixture. Beat in additional flour until the dough forms a mass that no longer clings to the side of the mixer bowl. If using a mixer with a dough hook, knead 6 to 8 minutes. If kneading by hand, knead for 10 minutes until the dough is smooth and elastic.
Shape dough into a ball and place in a well-oiled bowl, turning the dough ball to coat all sides. Cover with a dish towel or plastic wrap and let it rise in a warm place until doubled in size.
Punch dough down and shape into 2 loaves. Place dough into 2 greased 8 1/2″ x 4 1/2″ loaf pans. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk.
Bake in a preheated 375ºF. oven for 30 minutes, or until bread sounds hollow when tapped on the top and bottom. Turn out on wire rack and cool before slicing. (I can’t let it cool first because nothing is better than hot bread with butter!)
Can anything rival the fragrance and taste of freshly baked bread? Hot bread can’t be surpassed for filling your house with a wonderful aroma! Homemade bread is great any time of year but the colder months seem to require it! Honey Whole Wheat Bread would make a wonderful base for a Grilled Cheese Sandwich or as a great accompaniment to salad, soup or chili! (Check out my previous post, Mollie’s Amazing Vegetarian Chili, for a great chili recipe!)
I hope you enjoy some hot bread soon! I’ll be featuring more comfort food in the next post so stay tuned!
Remember to Savor the Flavor!
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