Honey Whole Wheat Bread

WHAT YOU’LL NEED:

-1 3/4 c. water
-1 tbsp active dry
yeast
-1/3 c. organic
honey
-1 tbsp
agave nectar
-3 c. whole wheat
flour
-1 tbsp wheat
gluten
-1/3 c. vegetable oil
-1 tsp salt
-3 c. bread
flour
-Handful of oats

-1 9×5 inch bread pan
-Baking spray
-Aluminum foil
-Electric mixer
-Large bowl
-Damp towel
-Thermometer

INSTRUCTIONS:
*Make sure all your ingredients are at room temperature, if possible.

-In an 1100 watt microwave, heat the water for 38 seconds, or until it has reached 110 degrees. Add the yeast, honey, and agave nectar to the warm water and mix until yeast has dissolved. Let the water mixture stand for 5 minutes, or until the yeast starts to bubble.
-Meanwhile, in the bowl of an electric mixer, combine the whole wheat flour, salt, gluten, and oil. Add the yeast water mixture and mix with a spatula until all the ingredients are wet.
-With the mixer on “low”, slowly add the bread flour, 1/2 c. at a time, until a dough-like consistency has been reached.  After all the flour has been added, turn the speed up to “medium” and mix for about 30 seconds, or until most of the flour is combined in the dough.


-Turn out the dough mixture onto a clean, floured surface and knead the dough for 10-15 minutes until the dough is elastic and smooth. (This develops the gluten in the bread and gives it a great texture. This is also a great time to take out any frustration you have with your family or friends.)
-Place the kneaded dough in a well-oiled bowl and coat the dough on both sides. Cover with a damp towel and place in a warm, draft-free place for 45 minutes to an hour. (Car interiors make excellent spots for this!)


-After the dough has doubled in size, punch the living daylights out of it to make it flat again. Knead it again for a couple of minutes and then at this point you can either cut the dough in half to make two smaller loaves, or leave it as is for one big loaf (which is what I did). Shape the dough into the loaf shape and place in a well-greased bread pan. Cover and let rise for another 45 minutes. This is also a good time to put any oats/seeds on top of the bread if you want…just brush a little water on top and press them into the dough a bit.


-After the bread has doubled in size again, preheat your oven to 375 degrees and bake for 30-35 minutes. I like to put aluminum foil on top of mine about half way through as well, to prevent it from getting too brown on top.


-Let cool for 15 minutes, or until you can’t bear to wait to eat it anymore!

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About Caitlin

Two words: baking therapy.
This entry was posted in baking, bread, Uncategorized. Bookmark the permalink.

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