Jun 19, 2005

Whole Wheat Bread

Baking your own bread can be quite satisfying. I used to be afraid to make yeast bread for fear it wouldn't rise or it would just not turn out right. After I tried this recipe I felt quite differently. This bread is delicious and satisfying. Try it spread with butter and honey.

Whole Wheat Bread

2 pkg. yeast
1/4 c. warm water (I microwave the water for 20 seconds)
1/2 c. honey
3 tsp. salt
2 1/2 c. hot water
1/4 c. margarine or butter
4 1/2 c. whole wheat flour
2 3/4 - 3 3/4 c. unbleached all-purpose flour

In a small bowl, dissolve yeast in warm water (105 - 115 degrees). In a large bowl, combine brown sugar, salt, hot water and margarine; cool slightly. Add 3 c. whole wheat flour to the cooled mixture. Blend at low speed until moistened, beat 3 minutes at medium speed. Add remaining whole wheat flour and dissolved yeast, mix well. By hand, stir in an additional 2 1/4 - 2 3/4 c. unbleached all-purpose flour until dough pulls away from the side of the bowl.

On a floured surface, knead in 1/2 - 1 c. flour until dough is smooth and elastic (about 10 - 15 minutes). Place dough in a greased bowl and cover loosely with plastic wrap and a cloth towel. Let rise in a warm place (80 - 85 degrees) until light and doubled in size(about 30 - 45 minutes).

Generously grease two bread pans.

Punch down dough, divide in half and shape into two loaves. Put in pans, cover and let rise in a warm place until doubled in size (about 30 - 45 minutes).

Heat oven to 375 degrees. Uncover dough. Bake for 30 minutes. Reduce temperature to 350 degrees and bake 10 - 15 more minutes or until loaf sounds hollow when thumped. Remove from pans at once to a cooling rack. Cool completely before slicing.

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