If you've never made bread, I have just one question for you: why not? It makes your house smell amazing, earns you major domestic rockstar points, and can be a great stress reliever. Kneading is like Play-Doh for grown ups. :) This is a great recipe to start on. It's a yummy accompaniment to soup, makes fabulous sandwiches (grilled cheese made with this, cheddar, and muenster is out of this world), and toasts beautifully. It makes two lovely, soft loaves, so you can freeze one for later.
Honey Wheat Bread
(adapted from this recipe
- 2 c warm water (110 degrees F/45 degrees C)
- 1 T active dry yeast
- 3 c whole wheat flour
- 1 tsp salt
- 1/3 c honey OR 1/4 cup honey + molasses to equal 1/3 cup total
- 1/3 c vegetable oil
- 4 c all-purpose flour
- Dissolve yeast in warm water. Add honey (or honey and molasses), and stir well. Mix in whole wheat flour, salt, and vegetable oil. (If using a stand mixer, switch from paddle to dough hook at this point, before adding AP flour.) 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 to an hour
- 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.
- Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
|After initial rising|
|Shaped into loaves|| || || |
|Ready to go in the oven, following second rising|
|Fresh from the oven, and irresistible to men, women, and children|
My breads always come out ok but the middle remains slightly doughy. I'm not sure if it's due to my temperature, timing or yeast.
The stove is quite old so I'm not sure how well it's holding the temperature, I could try and measure it and calibrate.
I'm following the recipe times very accurately.
I'm having a real issue getting the yeast to proof but since this is my first time with bread starters I'm not sure how much foam to really expect. Any suggestions?