Honey Wheat Bread

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PHOTO: DENNIS GALANTE
Look long and well. Baked to a rich, deep brown, you're loaves of honey wheat bread won't be around long.

<p>You might think the only thing distinguishing regular whole wheat bread from honey wheat bread is the addition of honey as yeast food. That is certainly a factor. However, we&rsquo;re also throwing some rye flour into the mix, making this nominally a multi-grain bread.</p>
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<p>2 packages dry yeast<br />
1/2 cup warm water<br />
(105&deg;-115&deg;F)<br />
1/4 cup honey<br />
1/4 cup brown sugar, firmly packed<br />
1 3/4 cups milk, room temperature<br />
1/4 cup butter, melted<br />
1 tablespoon salt<br />
1 1/2 cups rye flour<br />
2 1/2 cups unbleached or bread flour<br />
2 1/2 to 3 cups whole-wheat flour<br />
1/2 cup raisins </p>
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<p style=”border: medium none; padding: 0in;”>In large mixing bowl, stir yeast into water until dissolved. Stir in honey, brown sugar, milk, butter, salt, 1 cup rye flour, 1 cup white flour and 1 cup whole wheat flour. Beat at medium speed with electric mixer 2 minutes, or 200 strokes by hand. Stir in raisins, remaining rye flour, remaining white flour and enough whole-wheat flour to make dough. Turn out onto lightly floured surface. Knead 10-15 minutes, or until smooth and elastic. Place in greased bowl, turning to coat. Cover and let rise in warm, draft-free place until doubled in bulk, about 1 1/2 hours. Punch down, and knead for 2 or 3 minutes. Divide in half, and let rest for 2 or 3 minutes. Shape into round loaves, and place on a large baking sheet that has been greased and sprinkled with cornmeal. Let rise until doubled in bulk, about 1 hour. Bake in preheated 375&deg;F oven 35-40 minutes, or until done. Cool on racks. Makes 2 large loaves.</p>
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<em>See</em>
<a target=”_self” href=”https://www.motherearthnews.com/real-food/baking-bread-zmaz89jfzraw”>Baking Bread</a>
<em>for more recipes.</em>
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