Homemade Wheat Bread

After all those Easter treats, I need some good old-fashioned homemade bread! We always gobble this up the second it's out of the oven. To some people homemade bread is like turning their own butter! But remember take it in steps, let it rise, move on to the next step, it's less overwhelming that way!  


3 Cups Warm Water (110 degrees) 
4 1/2 t Dry Active Yeast (Fast Acting)
1/3 Cup Honey 
4 1/2 Cups Bread Flour
4 T Butter, Melted 
1/3 Cup Honey
1 T Salt
4 Cups Whole Wheat Flour
2 T Butter, Melted 


In a large bowl mix together warm water, 1/3 cup honey and yeast. Add 4 1/2 Cups white bread flour and stir to combine. Let stand for 30 minutes, or until big and bubbly. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour your work surface, and knead in the additional whole wheat flour, adding it slowly, it may take anywhere from 1-2 1/2 more cups of whole wheat flour. Knead until just pulling away from the counter, but not sticky. Place in a greased bowl, and cover with a wet dishtowel, place in a warm place and allow to rise, until doubled. Punch down dough and divid into 3 equal loaves. Place in a greased 9 by 5 loaf pan, and allow to rise until dough has topped the pans by one inch. Bake at 350F for 18-23 minutes. Lightly brush the top of the loaves with 2 tablespoons melted butter, and allow to cool. (If you can!) 


Flour is temperamental depending on where it's grown, how old it is, ect. Work with your whole wheat flour measurement- one time I kneaded in 1 cup of whole wheat flour, and another time it took 2 1/2 cups. Just remember, we are going for pulling away from the counter, but not sticky. 

Use whatever ratio of white and wheat flour you would like, I have tried this recipe with all wheat (not that great). Still looking for a great 100% whole wheat bread recipe. 

 I prefer fresh ground (finely ground) whole wheat flour. (Use up that food storage!)

No comments:

Post a Comment