I have needed slow baking these days. After the (fun) chaos of an Easter weekend bridal shower and family Easter dinner, I honestly wanted to swear off the kitchen for awhile. My feet were hurting (and I even remembered not to stand barefoot all day, as I am prone to do). My back was hurting. And so last week I didn’t really do a whole lot. Actually, I hardly even went to the grocery store last week, except to get the things we couldn’t wait another week for.
Honey Wheat Bread
from The All-New Ultimate Southern Living Cookbook
Prep Time: 25 minutes
Wait Time: 1 hour 45 minutes
Bake Time: 45 minutes
Makes 2 loaves
3 cups whole wheat flour
1/2 cup instant nonfat dry milk powder
1 tablespoon table salt
2 (1/4 oz.) envelopes active dry yeast
2 cups water
1/2 cup honey
2 tablespoons unsalted butter
1 cup cold water
1 cup whole wheat flour
2 to 3 cups all-purpose flour
1. In a large bowl, combine 3 cups whole wheat flour, milk powder, salt, and yeast. Stir to combine.
2. In a medium-sized saucepan, bring 2 cups of water to a boil over medium-high heat. Stir in the honey and butter, stirring until the butter melts. Remove from heat and add the 1 cup of cold water to cool it down.
3. Immediately add the water and honey mixture into the dry ingredients, beating with electric mixer at low speed until combined, about 1 minute. Increase the speed to medium and beat for 2 more minutes.
4. Gradually add the 1 cup of whole wheat flour, followed by just enough all-purpose flour to form a soft dough (1/2 cup at a time), continuing to beat until the dough begins to come together.
5. Dump the dough out onto a well-floured counter top or other flat surface. Knead, adding more flour as necessary, until the dough becomes smooth and elastic (about 5 minutes).
6. Place the dough in a well-greased bowl, turning the dough over so that the top gets greased. Cover and let rise in a warm place (I like to let it rise in my oven…with the oven turned off) about 1 hour, until doubled in bulk.
7. Punch the dough down. Divide into 2 equal parts. Roll each portion flat out into a rectangle about 15 x 10 inches. Roll each portion up, jelly-roll style, from short end to short end.
8. Place each roll, seam side down, into a 9 x 5 inch greased loaf pan. Cover and let rise for about 45 minutes, until doubled in bulk.
9. Preheat oven to 375 degrees Fahrenheit. Bake bread for 40-45 minutes, loosely tenting the loaves with tinfoil after about 25 minutes to prevent excessive browning.
10. Remove from oven and let cool in the pan for about 10 minutes. Remove from pans and let cool completely. Store in a zip top plastic bag or wrapped in plastic wrap.