Monday, March 29, 2010

Honey Whole Wheat Bread

The best way to survive at the Bivouac is through bribery.  My birthday was last friday (the big 22!) and I wanted my shift covered so I could spend my birthday how I wanted.  I wanted spend time gathering up free things (mainly food) all around Ann Arbor with my little sister; we were successful!  I wanted to go out to Dominick's for dinner with my family; we ate outside and sipped on sangria.  Most importantly, I wanted to hangout with friends that night!  But I was scheduled to work!  Have no fear - bribing with baking is here!

After sending out an email with a link to my blog promising I can (try) to cook almost anything they could dream of - Andrew took the bait.  He signed a sub-slip agreeing to cover my shift with one stipulation - I would make him whole grain bread (sans any rye).  I brought this in for him the day before my birthday and I believe he had it less than 5 minutes before digging in.  It suffices to say that he's this breads biggest fan.  It wasn't too hard to make, so I think I'll make this again for my use!

PS - the loaf of bread is a little oddly shaped because I rolled the dough up so it was too long... and had to forcibly shape it into the bread pan.

Honey Whole Wheat Bread
Adapted from Photo Blog

  • 1 cup water (plus 4 tbsp if you're at high altitude like me)
  • 1 cup milk (plus 4 tbsp for high altitude)
  • 3 tbsp butter
  • 1/4 cup honey
  • 3 cups all purpose flour
  • 3 cups whole wheat flour
  • 2 tbsp (or packets) yeast
  • 2 tsp salt

  1. Heat the water, milk, butter and honey on the stove using a candy thermometer. Stir occasionally. When the mixture reaches 125-130 degrees F, remove from heat. (If it's any hotter, there is a good chance the yeast could deactivate)
  2. In a large bowl, mix the all purpose flour, salt and yeast. 
  3. Add the heated liquid ingredients to the dry ingredients. Mix for a few minutes until evenly blended. 
  4. Begin adding the whole wheat flour, add two of the cups of flour one cup at a time and gradually add the third cup during kneading. Depending on humidity, you may need more or less flour.
  5. Knead for 5-10 minutes, until the dough is elastic and slightly sticky.
  6. Separate the dough in half and place in two lightly greased bowls. Cover, then let rise for 45 minutes or so, until the dough looks about double in bulk.
  7. Once the dough has risen, punch down and knead briefly, until pliable. 
  8. Roll each section of dough with a rolling pin until it forms a flat square or rectangle, then roll the flattened dough into a snug jelly roll. Seal the seam by firmly pinching and patting the dough together. 
  9. Grease your baking pan(s). Place the rolled dough into the pan, seam side down. Let rise for about 30 minutes, or until the pan is pretty well filled.
  10. Bake at 400 degrees F for 15-30 minutes, depending on how dark you want the crust to be. 
  11. Let the bread cool COMPLETELY after removing from the oven - don't you dare slice into it until you can't feel any warmth coming off of it - even then I'd still wait 5 minutes more!

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