Today I’m linking up with Homestead Barn Hop, so I thought I’d share my tried and true recipe for Honey Whole Wheat Bread. This recipe makes two 5×9 loaves. Originally it called for only two Tbsp honey, but my husband likes it sweeter, so I’ve adapted it to his liking. Pretty nice wife, huh? This recipe is forgiving so if you’re out of honey feel free to use regular sugar, it also turns out well using either butter or shortening in place of the oil. Recipes are more guidelines than absolutes, don’t you think?
Ingredients and Method
In a small bowl or measuring cup mix the following and allow double in bulk: 1/2 C luke warm water 1/2 tsp honey 2 Tbsp active dry yeast
Next mix the following ingredients to form a smoothe batter:
2 Cups luke warm water 1Tbsp salt 1 Tbsp oil 4 Tbsp honey 2 cups whole wheat flour
Now add the yeast mixture to the smoothe batter and slowly add approximately
4 C whole wheat flour
Turn the dough out onto a floured board and knead for about 10 minutes, then pour a small amount of oil into the bowl, return dough to bowl and turn to coat the dough. Cover and let rise to double. For a finer crumb you may rise and puch down twice before forming loaves, or you may form loaves after one rising. When you’ve formed your loaves, place them in oiled bread pans, cover and rise to double again, then bake at 400 degrees until the loaves are golden brown and sound hollow when tapped. It should take about 40 minutes.