December 19, 2009

honey whole wheat bread

This bread was a healthier and more rustic version of the rosemary bread I've been baking. My aunt and cousin actually thought about substituting whole wheat flour for the bread flour and honey for the sugar in the original recipe. They now bake it regularly and make sandwiches with it for my cousin's everyday lunch meals. Additional seeds and nuts may also be added.


1 cup water
3 tablespoons olive oil
1/4 cup honey
1 1/2 teaspoons salt
2 1/2 cups whole wheat flour (or combination bread & whole wheat flour)
1 1/2 teaspoons active dry yeast

1 tablespoon vital wheat gluten (optional)
1/4 to 1/2 cup additional seeds and chopped nuts (optional)

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH setting. This setting will knead the dough, rest the dough, then let the dough rise for about 1 1/2 hours. Turn out the dough onto a well floured cutting board. Shape the dough into a loaf and let rise for about 30 minutes to an hour. Lightly spray the top with water, evenly sprinkle with flour, then slash the top of the dough. Transfer to a baking sheet lined with parchment paper. Bake in a preheated oven at 350F for about 35-40 minutes. Cool for at least an hour before slicing.

No comments:

Post a Comment