Saturday, January 12, 2013

Simple Whole Wheat Bread

At some point last weekend, I got the idea in my head that I needed to make homemade bread.  We do not have a bread maker, so I decided to search for bread recipes.  I came across this gem on  My only note to you is that it makes 3 loaves of bread (oh my!).  Now I am all about making food ahead, but with bread you kind of need to think through as it will go bad quickly if unused.  I ended up leaving two loaves out (we've finished one and are working on two) and freezing the last.  Next time however, I will follow the directions for the bread up until the rising/baking point and freeze two of the balls of dough wrapped in wax paper and placed inside a gallon size ziploc.  I figured out with pizza dough that if you just give them time to warm up and rise before baking, it makes for a quick way to have homemade bread on hand. 

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 3 Hours
Servings: 36

3 cups warm water (110 degrees F/45
degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely