With the cooler weather, I was baking and cooking up a storm all weekend! I made bread, candy corn fudge, homemade applesauce, a yummy main dish, granola bars, etc. so stay tuned for those posts to come in the next few days. One of the things I baked was two loaves of my Honey Whole Wheat Bread. It is done start to finish in about 2 hours, counting prep, rising and baking time! Plus, the house always smells amazing! The boys love it for toast or peanut butter sandwiches. I was out of honey, so I substituted pure maple syrup and it worked out fine. Honey Whole Wheat Bread 3.5 c. Milled whole wheat flour, divided 3.5 c. Unbleached white flour, divided 2 c. Hot water (130 degrees) 1/3 c. Coconut Oil 1 egg 2 tsp. lemon juice 2 tsp. salt 5 tsp. quick-rise yeast Put 1.75 cups of whole wheat flour and 1.75 cups of white flour in the bowl of a stand mixer. Add the water, oil, egg, juice, salt and yeast. Mix on low until well-blended. Slowly add about 2 more cups of flour to make a dough that will pull away from the sides and clean the sides of the bowl. If necessary, add another 1/2 c. of flour. Once the dough is stiff enough, switch to the dough hook on the mixer. Using the dough hook, turn up the mixer to medium to knead the dough for four minutes. Take out of the bowl, put onto a counter or mat or a piece of parchment paper greased with coconut oil. Flip the dough over so that both sides are greased. Divide into two loaves. Spread each loaf into a rectangle with fingers. Start rolling from short side and tuck in ends and seal as you go. Make a roll to fit your greased stoneware loaf pan and seal the length and ends, laying sealed side in pan bottom. Cover with a tea towel. Place in a warm, draft-free setting to rise. (My oven has a bread proof setting at 100 degrees, so I use that). Let rise until center do each loaf is 1 to 1.5 inches above the top of the pan (usually takes 30-45 minutes). Bake the loaves for 30-40 minutes in a preheated 350 degree CONVECTION oven until tops are browned and internal temperature reaches 190 degrees. Turn out on cooling rack and brush the tops with coconut oil or butter. Let cool on a cooling rack for about 45 minutes, then slice and enjoy! Yield: 2 loaves
Posted on: Mon, 15 Sep 2014 02:40:32 +0000
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