honey wheat bread
Let’s start off the week with something warm and toasty, like say honey wheat bread. Doesn’t that just sound delicious? There’s something about the combination of honey and wheat that makes my stomach growl every time I see that flavor combination. Not only was the recipe tasty sounding, but I also had all the ingredients right there in my pantry. That made me happy.
I followed the directions and mixed all the ingredients together. I’ve tried all the no-knead recipes and I can’t deny that they’re super easy and delicious, but there’s something soothing about kneading dough. I kind of love it. After lots of tlc with the dough, I let it rise for a bit and then divided it and let it be for a while longer. Finally, after they had risen for a second time, I popped the loaves in the oven and let the magic happen.
Not long after I put them in the oven, the sweet scent of fresh bread started wafting through the apartment, something I just can’t get enough of. After a little less than half an hour in the oven, I opened the oven door to see two perfectly golden loaves. I set them out to cool for a bit, but it wasn’t long before temptation lured me to cut into one. Mmmm, there’s something totally amazing about bread just out of the oven. The texture of this bread was really delightful.. it was light on the tongue, with the crust kind of falling apart in your mouth after you bit into it. The honey was rather light, but you could taste traces of it here and there. I think next time, and there will surely be a next time, I’ll add more honey. It’s just a really nice, really easy loaf of bread to make and have around the house.
honey wheat bread
2 cups warm water (110 degrees F/45 degrees C)
2 cups whole wheat flour
1 tablespoon active dry yeast
1 teaspoon salt
1/3 cup honey
1/3 cup vegetable oil
5 cups all-purpose flour
Dissolve yeast in warm water.
Add honey, and stir well.
Mix in whole wheat flour, salt, and vegetable oil.
Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes.
When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans, about 45 minutes.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.