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
- 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)
- In a large bowl, mix the all purpose flour, salt and yeast.
- Add the heated liquid ingredients to the dry ingredients. Mix for a few minutes until evenly blended.
- 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.
- Knead for 5-10 minutes, until the dough is elastic and slightly sticky.
- 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.
- Once the dough has risen, punch down and knead briefly, until pliable.
- 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.
- 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.
- Bake at 400 degrees F for 15-30 minutes, depending on how dark you want the crust to be.
- 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!