Honey Whole Wheat Bread
Yields 4 loaves
1 tsp. sugar
2 yeast packets (OR 4 ½ tsp. OR 2 short Tbs.)
4 Tbs. warm water
4 cups milk
1 c. dry milk
1/2 c. canola oil
1/2 c. honey
2 tsp. salt
6 cups whole wheat flour
5-6 cups all purpose flour (I never measure)
3 Tbs. gluten flour (optional but much better if used)
Dissolve sugar and yeast in warm water and set aside. I measure 2 Tbs. of yeast but don’t completely fill the measuring spoon. Let stand for about 5-10 minutes until proofed. A great tutorial about proofing yeast can be found HERE.
Scrape dough into a lightly greased bowl and cover to rise until doubled in size. I usually set my timer for 60 minutes and it seems to be just about right. (And it helps me not to forget it and let it rise too much…I again speak from experience.) While you're waiting you clean the flour mess you made (because I bet you have one) and you can wash the sink full of dirty dishes you now have.
Place the loaves SEAM DOWN into lightly greased loaf pans. I love my non-stick bread pans. I hate my glass loaf pan because it ALWAYS seems to stick! As you can see, my eye-balling technique is definitely not a science and some loaves are slightly larger than others.
I put my loaves in my UNHEATED oven to rise and set the timer for about 45 minutes. DO NOT HAVE YOUR OVEN ON YET!!! You could leave them on the counter if you want and cover them like you did when it was rising the first time.
After 20 minutes I cover loaves with foil so the tops don’t get too dark. Then set the timer for another 15-20 minutes. When the loaves are done they should sound like they are hollow if you tap on them with the end of a butter knife. If you’re not sure…bake for another 5 minutes or so.
Take bread out of the oven, lightly butter the tops and admire how pretty they are for about 3-5 minutes. Take bread out of the pans and place on a racks to cool. Allow to cool completely before putting into bags or it will sweat and make the bread soggy.
ENJOY!!! My husband bought me a handy cutting guide so the slices will be nice and even. It’s perfect for toast but I think the slices are a little too thick for making sandwiches.
Just some FYI…
- 4 cups of wheat kernels will grind into 6 cups of whole wheat flour.
- I buy yeast in bulk and then store it in a sealed container in the freezer. It helps to extend the life of the yeast.
- When buying wheat I like the “hard white wheat” best. I think it has a better color to it and isn’t quite as heavy. This tutorial was done with “hard red wheat”. Red wheat is more common.