This week, I find myself baking my own loaves of bread from scratch. Luckily, I also have a pretty well-stocked pantry and I have been wanting to perfect my bread making skills so it was nice to try out this bread. In terms of texture, I am not sure I got it exactly right. It was dense, but not heavy feeling once I ate it and the honey gave it a wonderful flavor, but I am just not sure it rose as much as it should have. Also, I took the lazy person option and let my stand mixer do the kneading instead of releasing my frustrations into the loaf of bread. Either way, it was still delicious (which in the end, isn't that the point), and it made a fabulous sandwich that I will tell you more about later.
Honey Wheat Bread
(Adapted from All Recipes)
Makes 1 loaf
1 cup warm water (110 degrees Farenheit/45 degrees Celsius)
1 cup whole wheat flour
1 1/2 teaspoons active dry yeast
1/2 teaspoon salt
3 tablespoons honey
3 tablespoons vegetable oil
2 1/2 cups all-purpose flour
Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes (I used a stand mixer fitted with the dough hook). When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
Punch down the dough. Shape into a loaf, and place into a well greased 9 x 5 inch loaf pan. Allow to rise until dough is 1 to 1 1/2 inches above pans.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.