Tuesday, August 9, 2011

Honey Wheat Bread Tutorial

This recipe is my favorite wheat bread recipe. It's slightly sweet and super soft! Perfect for sandwiches. Or on a plate with butter on top, like I eat it. Hello, I'm the Virtuous Wife and I'm addicted to this bread. Also, since this is a wheat bread, and the dough is very stiff,  my Kitchenaid mixer would probably explode if I tried to make it knead two loaves of whole wheat bread dough. So, I'm doing everything by hand.

Ingredients


3 1/2 cups bread flour
2 1/2 cups whole wheat flour
2 Tablespoons dry yeast
1 Tbs salt
1 egg
1 cup milk (I used whole milk, but 2% will work)
1 cup water
1/2 cup honey
3 Tbs vegetable oil


Step 1


Combine 1 cup of bread flour, all of the whole wheat flour, the yeast, and the salt in a large bowl. Mix well.

Step 2


In a saucepan, heat the milk, honey, water, and vegetable oil until the temp is between 125-130 degrees.

Step 3

 Pour the warmed milk and honey mixture into the flour mixture. Stir until combined. Add the egg.

Step 4


Start adding the remaining bread flour 1 cup at a time and work it into the dough.

Step 5


Turn it out and continue kneading the rest of the flour into the dough. Knead for about 6 minutes until all the flour is incorporated and you have a smooth dough.

Step 6


 Place the dough ball into a large greased bowl, turn to grease both sides of the dough, cover with plastic wrap, and place the bowl in a cold oven with the oven light on. Let rise until double in size, about 1 hour.

Step 7



Once it's doubled in size, turn it out on a lightly floured surface and cut the ball in half (do not knead the dough after it's risen).


Step 8




Roll each half into a large rectangle, and fold the dough rectangle like you would a letter going into an envelope, pressing dough seams to seal. Tuck in the edges and put seam side down into greased loaf pans. Oh and that's Marie, she's saying "Yo!"


Step 9




Cover with plastic wrap and put back into the cold oven and let rise until double in size. About 30 minutes. Once they double in size, remove from the oven and preheat the oven to 375 degrees. Bake for 25-35 minutes until they are golden brown and sound hollow when you tap them.


Step 10



Once they are done, take a chunk (2 tbls) of butter and rub over the top of the loaves. Be generous. This will give you a soft sandwich bread like crust.

Step 11


Turn out of the pans and allow to cool completely before slicing. This bread freezes well, just wrap tightly in plastic wrap and freeze, allow to thaw to room temp when you are ready! Yum!

18 comments:

Kathy said...

What about using a bread machine for this recipe?It looks so yummy!!!

Anonymous said...

Yes, I would also like to know if a bread machine would work? I could never find time to let it rise... then roll and fold... then let rise again... then bake... I'm way too busy and impatient! A bread machine would do it overnight and have it ready by breakfast! :)
So, how would you adapt the recipee?
- Ptite

The Virtuous Wife said...

This recipe makes two loaves, so I'd try halving it and adding the ingredients to your machine per your machines instructions. Let me know how it works out.

Anonymous said...

Yep Bread machine is the way I'm going to go too! Thanks so much, Love homemade bread. My son Loves cinnamon rasin bread, but the loaf might only make it through the day. :)

Anonymous said...

How do you cut your bread thin enough for sandwiches. I love making home made bread but have a horrible time cutting it thin enough.

Anonymous said...

Can this be frozen?

The Virtuous Wife said...

First, I make sure to butter the tops of the loaves after they come out of the oven so the crust is soft. I don't try to cut it until it's totally cooled off. Then I use a serrated knife to slice it.

And yes, this can be frozen. Let the loaf cool completely then wrap tightly in Saran Wrap. It will keep for up to 3 months in the freezer. I make two loaves a week, eat one, freeze one.

Brittany said...

What size pan do you use?

The Virtuous Wife said...

I use two 9" x 5" loaf pans.

Esther Casper said...

Can you use regular flour instead of bread flour?

The Virtuous Wife said...

Esther- Yes, you can use all-purpose flour.

Anonymous said...

Are the measurements the same for all-purpose flour to subsitute for bread flour?

MelissaLeech said...

Going to have to try this :) I always love to use buttermilk instead of regular milk when using whole wheat flour! I find it helps fluff it a bit more!! Thanks for sharing your recipe!

Anonymous said...

Any suggestions for a honey substitute? I have a little one who is allergic. Thanks!

Anonymous said...

This turned out awesome! Halving the recipe worked great in my Kitchen Aid mixer and I used egg substitute to get half an egg. It turned out perfect! This will be on a weekly 'to make' schedule at my house. Thank you!

The Virtuous Wife said...

You can omit the honey. :)

Unknown said...

When I freeze bread, it gets ice crystals, any suggestions on the best way to package it? Thanks

Randall Masteller said...

On your whey comment page, you mention using whey in this recipe.

How do you sub it? all whey? or something like half whey, half milk?

Tried a whey bread recipe once, family didn't care for it. Thought I'd try this one.
-Bonnie