Honey-whole wheat bread
June 22, 2010 § 1 Comment
These past few weeks have been incredibly hectic, what with computers crashing and cats stampeding through the apartment, cleaning up after the cats, and a late-night trip to the emergency room (don’t worry, I’m fine now!). However, this bread will take you back to a simpler, less hectic time. Plus, there is no need to knead this bread, just some quick stirs in a mixing bowl and you’ve done most of the work.
The original recipe is from the back of the King Arthur flour bag, but because I was too lazy to go to the grocery store to get oranges to then juice, I simplified the recipe a lot and crossed my fingers. Fortunately, delicious bread was soon mine. I like it toasted in the toaster oven with some cheese melted over top, but if you’re the sandwich type, some smoked turkey breast and spicy mustard would be delicious too.
By the way, my bread came out a bit less risen than I would’ve liked due to photography issues (lighting, etc.), causing a delay between various steps during the baking process. Your bread shouldn’t collapse like mine did, unless of course you are taking pictures of the process too.
Are you ready? If so, butter a loaf pan.
Then, melt a quarter cup of butter in a bowl. I used the microwave. Since every microwave is different, I highly recommend both covering the bowl and also melting the butter in 15-second intervals so the butter doesn’t explode all over the inside of the microwave. Ahem.
In a large bowl, mix together a teaspoon and a quarter of salt and three cups of whole wheat flour. But, as persnickety as this sounds, you’re not going to use the measuring scoop to directly scoop up the flour. Instead, using a spoon, scoop the flour into the measuring cup. Fussy, I know, but it’s really worth it, to make sure there isn’t too much flour.
Then, in a measuring cup, mix together one and three-quarters teaspoons of active yeast (or substitute two teaspoons instant yeast, whichever you have on hand), and one and 2/3 cups of lukewarm water. Let it sit for a minute or two.
Oh, by now the butter is melted,
so toss it into the flour and salt mixture.
Here we can see the yeast is active. It should smell like yeast.
Pour the yeast and water mixture into the bowl with the flour-salt-melted butter mixture.
Now, measure and pour in a third cup of honey and three tablespoons of grade-A maple syrup.
Start mixing – this is about halfway.
Mix the dough thoroughly; it will almost look a bit spongy and will stick to itself.
Scoop it into the buttered loaf pan…
and cover it with a piece of parchment or wax paper. Let it rise somewhere not too hot or cold for at least ninety minutes. Depending on what the temperature and humidity are, your bread may need up to two hours to rise completely.
Preheat the oven to 350 degrees Fahrenheit and uncover the bread dough. Bake it for fifteen minutes.
Without turning off the oven, remove the bread from the oven and cover with aluminum foil, and then return it to the oven for another twenty minutes. If you move fast your bread won’t collapse like mine did – simply cover and return to oven.
Once the bread is ready, it will be golden on top. If you own a thermometer, it should read 195 degrees Fahrenheit in the middle. Let it cool in the pan for a few minutes, and then on a rack until completely cool.
Try and resist the urge to slice the bread until it’s completely cooled. Enjoy!
Honey-whole wheat bread
Adapted from the back of the King Arthur whole wheat flour bag
Makes one loaf
- 1/4 cup of butter, melted
- 1 1/4 teaspoons salt
- Three cups whole wheat flour, measured by scooping flour into the measuring cup
- 1 3/4 teaspoons active yeast (or two teaspoons instant yeast)
- 1 2/3 cup lukewarm water
- 1/3 cup honey
- Three tablespoons grade-A maple syrup
1. Butter a loaf pan. Melt butter and set aside.
2. Mix together salt and scoop-measured whole wheat flour in a large mixing bowl.
3. In a separate bowl or a measuring cup, pour the lukewarm water over the yeast and let sit for a minute. Pour yeast and water into mixing bowl with the flour and salt. Add in the honey and maple syrup.
4. Stir until the ingredients are thoroughly mixed together and the dough mostly sticks to itself. Transfer dough into the loaf pan, cover with parchment or wax paper, and let rise at least ninety minutes (or up to two hours) or until puffy and risen completely.
5. Meanwhile, preheat the oven to 350 degrees Fahrenheit. Bake bread uncovered for fifteen minutes, then remove from oven, cover with aluminum foil, and bake an additional twenty minutes (thirty-five minutes total) until loaf is golden on top. If you prefer, check the loaf’s temperature – it should reach 195 degrees Fahrenheit in the interior.
6. Let cool in the loaf pan for a few minutes, and then on a cooling rack. Slice and serve, or wrap and store, once the bread has thoroughly cooled.
According to google, the recipe on the King Arthur flour website is not the same as the recipe on the back of the bag. So…yeah…that’s the source, the back of the King Arthur Whole Wheat Flour bag. If I find it online, I will be sure to put a link here and on the bibliography page, per the usual format. Sorry for any reference inconvenience!