previous entry :: next entry

honey whole wheat

I guess we're doing recipe Wednesday here! Wednesday is the day we host Bible study, and we don't really have time to blog because we're too busy cooking and cleaning. Cleaning mostly isn't very interesting to write about, but cooking has potential for subject matter. So recipes!

This is our daily bread. I make it most Saturdays and the two loaves usually lasts through the following Friday. So far, that is: as Harvey continues to grow that formula will need to be adjusted! Like all my best recipes this one comes from my mom, but I've adjusted it a little bit.

In the work bowl of a stand mixer whisk together:

5 cups whole wheat flour
1 1/2 cups all-purpose flour
1/2 cup flaxseed meal
4 1/2 teaspoons (2 packets) active dry yeast
1 tablespoon salt

Combine and heat until quite warm, 115° to 125° F:

3 cups water
1/2 cup honey
2 tablespoons canola oil

With the mixer going (using the paddle attachment), slowly add the liquids to the flour mixture. Let it mix up for a minute or so, then switch to the dough hook. Add, in 1/2 cup portions every 4-5 minutes until not unbearably sticky:

1 - 2 cups all-purpose flour

Scrape the dough out onto a floured surface and knead it briefly to make it roughly a ball, then dump it into an oiled container to rise (I use the stand mixer bowl). If it's too sticky you can just toss it back in the bowl without the kneading; that is sometimes necessary in the summer when humidity is high.

Let rise until doubled in volume, which takes anywhere from 45 minutes to 1 1/2 hour depending on temperature. Remove from bowl, knead lightly and divide into two equal lumps. Form the lumps into balls by stretching the tops and turning the dough underside inwards, then let them sit for 10 minutes.

Grease two loaf pans well with butter, shape the dough into oblongs, and place one in each pan. Let rise until doubled, 30 minutes to 1 hour. In time to get it heated when the loaves are risen, preheat the over to 350°F or so. Position the loaves several inches apart in the middle of the oven and bake for 35-40 minutes. Remove the loaves from the pans immediately using a metal spatula, and let them cool on a rack. Don't bag them or cover them with plastic until they cool, or they'll get wet with condensation.

Repeat 1 to 2 times per week and you'll finally be free of the grasping clutches of "Big Bread"!


much clearer than Cook's Illustrated

comments closed for this entry

previous entry :: next entry