Thursday, February 24, 2011

Honey Wheat Bread

This recipe is from weelicious

Honey Wheat Bread (Makes 2 Loaves or 24 Rolls)
2 1/2 Cups Warm Water
1/3 Cup Honey
1 Tbsp Butter
1/2 Tsp Salt
1 Package Dry Instant Yeast (you can find it at any grocery)
2 Cups Whole Wheat Flour
4 Cups Bread Flour (plus 1/2 cup extra to dust your work surface for kneading)
1. Whisk the warm water, honey, butter, salt and instant yeast until the ingredients dissolve.
2. Gradually add the flours into the bowl, stirring with a whisk to combine.
3. Place the dough on a lightly floured work surface and knead for 10 minutes or until the dough is smooth (it’s done when you poke your finger in it and it bounces back).
4. Place in a large greased or oiled bowl, cover with plastic and place in a warm area (I like to set it on top of my oven) for 1 1/2 hours or until the dough has doubled in size.
5. After the dough has risen, place it on a floured work surface. Cut into 2 equal pieces if making loaves or into 24 equal pieces if making rolls.
6. Shape the dough into 2 even loaf shapes and place into two greased 9 x 5 inch loaf pans (or shape the 24 pieces into rolls and place on parchment lined sheet trays).
7. Cover the loaves with greased plastic wrap (so the dough doesn’t stick to it) and set aside in a warm place for 1 hour for loaves, 30 minutes for rolls or until the dough or rolls have doubled in size.
8. Preheat oven to 375 degrees.
9. Bake 50 minutes for loaves or 30 minutes for rolls.
10. Serve.

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