Honey Whole Wheat Bread
Itʼs difficult to make whole wheat bread without using some white flour. This proportion is just about perfect. And the several risings help develop the flavor of the wheat.
Serves: 36Hands-on: 35 minutesTotal: 3 hours 35 minutesDifficulty: Medium
- 2 3⁄4 cup warm water, divided
- 2 packages (0.25 oz.) active dry yeast
- 1⁄2 cup, plus 1 Tbsp. honey, divided
- 1⁄3 cup vegetable oil
- 1 1⁄2 tsp. salt
- 4 cups all-purpose flour
- 5 cups plus 3 Tbsp. whole wheat flour, divided
- 2 Tbsp. butter, softened
- In a small bowl, combine 3⁄4 cup water with yeast and 1 tablespoon honey; set aside for 10 minutes. In a large bowl, combine oil, 2 cups water, remaining 1⁄2 cup honey and salt. Add yeast mixture, then stir in all-purpose flour. Beat for 5 minutes. Cover and let rise for 30 minutes.
- Stir down dough and gradually add enough whole wheat flour to form a soft dough. Turn out onto floured surface and knead in enough remaining flour until the dough is smooth and elastic, about 5 to 7 minutes. Place in greased bowl, turning to grease top. Cover and let rise until doubled, about 1 hour.
- Grease three 9-by-5-inch loaf pans with nonstick cooking spray. Punch down dough and divide into three parts and roll or pat into 7-by-12-inch rectangles. Spread each with one third of the butter and tightly roll up, starting with 7-inch side. Place each in prepared loaf pan. Dust the top of each loaf with 1 tablespoon whole wheat flour. Cover and let rise for about 30 minutes until bread has almost doubled. Preheat oven to 350°F. Bake bread for 50 minutes or until deep golden brown. Turn out onto wire racks to cool.