“The hardness of the butter is proportional to the softness of the bread.”
I’ll be the first to admit that I’m not an avid cook. I like to cook. And…I like to bake stuff. It’s just that I have a few other things that I like to do more. I’m sure there are those among you who understand this conundrum. However, I’ve recently decided that I want to bake bread. Lots of bread. All kinds of bread. Okay, that’s not quite true. I want to bake all kinds of yeast bread. It’s my Mom’s fault. She’s been baking bread & we got to help eat it when we went to see her. I mean, seriously, who can resist homemade bread?
So now I have three new bread pans & have been sorting through all sorts of bread recipes. Along the way, I’m seeing recipes for all kinds of grain breads, french breads, bread sticks, pizza dough….you name it.
Today it was Honey Wheat Bread. Although the recipe I used was called “Simple Whole Wheat Bread.” I found it on www.allrecipes.com. I chose it because it has 5 stars with 733 reviews. Seems like a winner, huh? But since it is made with honey, I changed its name. One thing I noticed was the the photo on that site shows the bread with something on the top…like oats? Or wheat germ? Or something. And there’s nothing in the recipe that mentions putting anything on top. The next time I make it, I’m going to put something up there…. I tried dusting two of my loaves with wheat flour, but they did little to add top texture.
Honey Wheat Bread
- 3 cups warm water (110 degrees F/45 degrees C)
- 2 (.25 ounce) packages active dry yeast (If you’re measuring bulk yeast, that’s 4.5 Tsps.)
- 1/3 cup honey
- 5 cups bread flour
- 3 tablespoons butter, melted
- 1/3 cup honey
- 1 tablespoon salt
- 3 1/2 cups whole wheat flour
- 2 tablespoons butter, melted
- In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set 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 a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
- Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.
I know why this recipe had so many good reviews. I’ll be giving one myself. It’s delicious! I took one of the loaves to some neighbors. It will be great for toast and sandwiches. I’m also anxious to try it with all wheat flour. This is an easy recipe. Give it a try, but do follow the directions to the letter regarding water temperature, etc. Oh, and I used my Kitchenaid mixer with the bread hook to do the mixing – when the dough wanted to crawl out of the bowl, I turned it onto the floured board to finish kneading and prepare it for the bowl to rise.
One note: The bread is nestled in one of my recent baskets. It’s a Twin-Bottomed Egg Basket with a four point God’s Eye lashing.
And all photography was done with my beloved Nikon D300 & Nikkor 85mm 1.4D lens.