I have been making this bread for a while and it is a favorite of my husbands. Two sandwiches a day make two loaves of bread go quick.
Honey Whole Wheat Bread:
2 cups warm water (110 F. degrees)
1/4 cup of honey
1 1/2 Tablespoons of yeast
1 1/2 teaspoons of salt
1/4 cup melted butter or vegetable oil
2 Tablespoons of vital wheat gluten
4 cups wheat flour
2 cups all purpose flour
1/4 cup or more of water if needed
Preheat oven to 350 F. degrees.
Dissolve honey in water and add yeast. Let it foam then mix in salt and butter. Add gluten, alternate white and wheat flour when you add. Knead until smooth. Add water if needed. I keep this dough tacky, not sticky. Place in a well oiled bowl, turn over and cover with oiled plastic wrap. Let rise an hour. Punch down, shape into 2 loaves and place in oiled pans and covered again with oiled wrap for half an hour. Bake 25-30 minutes. I brush with butter when it comes out.
Honey Whole Wheat Bread:
2 cups warm water (110 F. degrees)
1/4 cup of honey
1 1/2 Tablespoons of yeast
1 1/2 teaspoons of salt
1/4 cup melted butter or vegetable oil
2 Tablespoons of vital wheat gluten
4 cups wheat flour
2 cups all purpose flour
1/4 cup or more of water if needed
Preheat oven to 350 F. degrees.
Dissolve honey in water and add yeast. Let it foam then mix in salt and butter. Add gluten, alternate white and wheat flour when you add. Knead until smooth. Add water if needed. I keep this dough tacky, not sticky. Place in a well oiled bowl, turn over and cover with oiled plastic wrap. Let rise an hour. Punch down, shape into 2 loaves and place in oiled pans and covered again with oiled wrap for half an hour. Bake 25-30 minutes. I brush with butter when it comes out.
No comments:
Post a Comment