I’m leaving for vacation tomorrow morning. That means that you won’t hear much from me for at least a week, and updates will likely be limited to a picture of me eating fish & chips in a Scottish pub. Or a video of me spinning my umbrella in the rain. Won’t that be exciting? I’m sure you’ll just hold your breath and wait for that post!
Since my primary source of contentment right now (between bouts of heartburn, migraines, and asthma attacks) seems to be feeding my loved ones, I’m leaving you with yet another recipe. Are you sick of them yet? I would bet the answer is “yes”, since nobody seems to be commenting lately on my recipes.
But that won’t stop me. Ignore me all you want. I must still cook and share.
So, like Hansel & Gretel, and I’m leaving a trail of Honey Wheat bread crumbs all the way to Scotland.
If you think that you can’t make bread, you’re wrong. Try it. You won’t be sorry. This bread recipe in particular is nearly foul proof. It’s just so easy that you can’t screw it up. As long as your yeast is fresh and your water is the right temperature, you’re golden. So don’t tell me that you “can’t make bread”. I promise that it’ll be worth the 10 minutes of kneading.
Honey Wheat Bread
Yields 2 loaves
2 cups Warm water (110-120 degrees)
2 cups Whole wheat flour
1 T Active dry yeast
1 t Salt
1/3 C Honey
1/3 C Canola oil
5 C All purpose flour
2 T Honey (optional)
2 T Butter (optional)
- Pour honey in to a large bowl (or the bowl of a stand-up mixer). In a measuring cup (or small bowl), dissolve yeast in water. Add yeast/water mixture to honey and stir gently to combine. Allow to rest for 3-5 minutes.
- Mix (by hand or with the hook attachment on a stand-up mixer) in whole wheat flour, salt, and canola oil. Slowly add all-purpose flour.
- If mixing by hand, turn dough out onto a lightly floured surface, and knead for 10-15 minutes. If using a stand-up mixer, allow the dough to “knead” in the mixer for 10-15 minutes. The dough should be smooth and stretchy when you’ve finished kneading.
- Place kneaded bowl into a well-oiled bowl (turning to coat), cover with plastic wrap or a damp towel, and place in a warm place to rise.
- After the dough has doubled in size (about 45 minutes-1 hour), punch dough down and shape into 2 loaves. Place each loaf into a well-greased 9″ x 5″ loaf pan. Set aside again, and allow to rise until the loaf comes about 1″ above the edge of the pan.
- Bake at 350 degrees for 25-30 minutes (the loaf will turn a nice golden brown color on top).
- Remove from oven, and allow to cool slightly. Combine 2 T honey with 2 T butter (optional), and brush on top of each loaf. Cool completely before slicing.
Set aside a Saturday evening to make this bread, make French toast with it on Sunday morning, and feed it to everyone around you. I promise that they will love you for life.