I've made Annie's Honey Wheat and it was wonderful. It is easy and delicious. I recommend it highly. It took some searching, but I found Annie's recipe.

HONEY WHOLE WHEAT BREAD

3 cups all purpose flour
3 cups whole wheat flour
2 pkg. active dry yeast (4ý tsp.)
1 1/2 tsp. salt
1 cup milk
1 cup water
1/2 cup honey
1/4 cup butter
1 egg

Melt butter and pour into bread machine with the water, milk, honey and egg. Add both flours and put the yeast and salt on top. I make separate "wells" for the yeast and the salt, Makayla says they "are not friends and need their own rooms". (grin)

Process on dough cycle, then remove and shape into dinner rolls or loaves. Bake at 375 for 18-20 minutes for rolls or 25-30 minutes for loaves.

Yield: 2 loaves or 24-36 rolls, depending on size

I know Momj47 uses a similar recipe but it has some orange juice in place of some of the water, I think that sounds really good but I seldom have orange juice. I don't bother to add vital wheat gluten because I normally use King Arthur all purpose and it doesn't need the extra gluten, but if I were using something like Gold Medal I'd probably add a couple of tablespoons of the VWG.

Happy baking!

Annie's recipe is wonderful. I make it a lot.

I've also modified it for a single loaf from my breadmaker, and make it when I'm taking a loaf into work. It's a nice, soft loaf, especially if you add the vital wheat gluten. If you can't weigh the flour use about 3 cups of flour. Someone on the CF commented on weighing flour for bread recipes and I found it makes a difference. I just got an inexpensive scale, works great.

Honey (whole) wheat bread - single loaf/breadmaker

14 - 16 oz of all purpose flour (or 4 oz whole wheat, 12oz all purpose)
1 - 2 pkg. active dry yeast
3 tsp vital wheat gluten (optional)
þ tsp. salt
þ cup milk
ü cup orange juice
2 T honey
2 T butter
1 egg lightly beaten

Combine dry ingredients in breadmaker.
Microwave 1 minute: milk, orange juice, water, honey, and butter until warm.
Add warmed liquid and lightly beaten egg to flour mixture. Mix up wet and dry ingredients.
This is a soft, wet dough. Keep an eye on it in the early stage to make sure all the flour is mixed in.
Run breadmaker on âÂÂdough onlyâ cycle (about 90 minutes), remove and
Shape and place dough, into greased 9x5â bread pan
Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 60 - 80 minutes.

Bake in preheated 375 ð oven for 15 minutes, then at 350 ð for 20-25 minutes, until bread is golden brown. If it starts to get too dark, tent with foil.
Brush the bread with butter when it's still hot from the oven for a softer crust.

Remove from pan and cool on wire rack. Lay bread on its side and cover with a dishtowel.

Comments from Gardenweb Cooking Forum
1. I use 2 TBSP instant potato in each loaf regardless of type.
2. I put a clean white paper towel (or 2) into a large 2 gallon zip bag and keep bread in a cool place.

I'd love to try to make Annie's Honey Wheat Bread but do not own a breadmaker. Does anyone have advice as how to make the bread by hand or by food processor (I also don't have a stand mixer)?

Thanks,
Marsha

Thanks for the recipes, I'll try them both. Any thoughts on better flavor if it sets in the fridge a couple of days?

sally, Ann's Honey Whole recipe is the one I used for rolls and it's WONDERFUL for those too.

I don't store the dough in the fridge. To me, the artisan breads improve with age, but I'm not sure a Honey Wheat Bread would. It is delicious when it's baked immediately.

Marsha, it's all the same, whether by hand or in the bread machine. I only use the machine for kneading, then I remove the dough, shape it, let it rise and bake it.

So, just mix the wet ingredients, add the dry, knead for 8-10 minutes until the dough is smooth and elastic. Put into greased pans, let rise until double, bake it!

I'm going to use the orange juice next time, I think momj47 is onto something, that would be a nice flavor.

Annie

I don't think keeping dough in the fridge for a few days does anything to the flavor. I think Ann probably does it for convenience. I've always been disappointed when I've stored bread dough, I bake it when I make it.

I used to make bread "by hand". It's a lot of work mixing and kneading. My grandmother, who made all her own bread, had a hand crank bread dough mixer, even she didn't make it by hand. I had {{!gwi}} that I used for years. My grandmother's was much bigger, she helped make bread for the migrant farm workers on a friend's farm.

You can find instructions on mixing and kneading bread in any good "older" cookbook - Joy of Cooking, Fannie Farmer, etc.

You can probably find a good bread machine at the thrift store for a good price, it's much easier and still a very satisfying way to make bread.

Annie, do you halve the recipe in the machine? Even when you are just using the machine for kneading, I'd think the whole amount wouldn't fit. If it does, I'll try big batches. (Can you tell I have not fully explored my bread machine's possibilities?)

I will sing the praise of AnnieâÂÂs recipe itâÂÂs soft and tasty and makes wonderful toast. I usually add about a ý to þ of a cup of cooked wheat berries, DH likes the texture, and I have added rolled oats that have soaked in a little water for about 10 minutes. ItâÂÂs all good!

Claudia

CC, I made Annie's Honey-Wheat bread for the first time, on Friday.
I cut the recipe in half, and made the dough in my bread machine. I just wanted 1 loaf as well, in case it didn't turn out!

It's fantastic bread!

Thanks Annie! Can't wait to make some of your bread!

Jasdip, I know I couldn't bake the whole amount in the machine, but I wondered if Annie manages to mix the whole amount in it, using only the "Dough" cycle. She just uses the machine to knead. Doesn't seem that it would fit, but since she did not mention smaller quantities .....

Perhaps her Zo can handle 6 cups flour. I know my Black and Decker can't, so I cut the recipe in half, and the bread came out perfectly. Again, just using the dough cycle.

Yes, CC, my Zo does handle the whole batch, I've put up to 8 cups of flour in there and it kneads like a champ. That machine is a workhorse, I can't say enough good things about it.

momj47, Ann T refrigerates her bread dough to get a more complex flavor from the slow rise. I think it may also be a convenience, but it's definitely a flavor thing for her white breads and pizza doughs. I'm not sure it would be a benefit to flavor for a whole wheat dough or something with additional flavors, like your orange juice, or my maple oatmeal...

Annie

Wow, Annie, what a good thing to know! I wouldn't have thought of putting a two-loaf dough in there to knead.
I will follow the trail you have blazed.

CC, just be sure to watch that last rise, occasionally it'll lift the lid if I'm not right there when it's done!

Annie

The orange juice may be added, not for flavor, but for a yeast booster. The ascorbic acid will do that. I sometimes just crush a Vit. C tablet. Also I keep a can of OJ concentrate in the freezer in a ziploc bag once opened just for small additions to various foods. It doesn't get really hard so it is easy to scoop out a little to add to breads.

BTW, I just made Annie's bread yesterday and we loved it! It has a very fine texture. It is definitely a keeper.

I just read over on the KA site that OJ in whole wheat bread helps to counteract the bitterness that WW flour can sometimes have. I wish they had been more specific because I wonder if using vinegar or citric acid, a couple of other bread additives, will have the same result. I don't always have OJ in the house.

I finely got around to making it too and we love it.

My only problem is making two loaves at a time. We just don;t eat that much bread and , no matter what I try, I'm never pleased with bread that has been frozen.

I know refrigeration won't alter the flavour much but do you think I could hold the dough in the fridge for 2 or 3 days before using? I hold white bread dough but I've never held WW.

Can you just cut the recipe in half like I do Chase, and make 1 loaf at a time?

Annie's recipe with OJ as per momj47's recipe is my "go to" bread recipe which my family loves. Before going to work this morning I bought some OJ so I could make it early tomorrow morning, but after reading this thread I'm tempted to make it tonight.

QUESTION for Annie or momj47 or others: The recipe that I copied last year said to let it rise until doubled, then punch down and put in separate bread pans, let rise again and then bake. Do I need to let the dough rise 2x?

Marsha - I don't have a bread machine either so sometimes I mix the recipe with the help of my KA mixer and sometimes I don't use the mixer at all and do the mixing and the kneading by hand. It depends on my mood that day and my level of aggravation. LOL

Wow! Annie's WW recipe is great bread! I made it for the first time yesterday. Had to use the KA because it didn't work in my bread machine. Too much liquid in the bottom so it didn't mix it up. Anyway, I rescued it & dumped the lot into the KA fitted w/ the dough hook & mixed/kneaded for 10 minutes.

Country Smile, I was confused, too, about the raises. I figured she must mean for it to raise twice since the dough cycle on my bread machine includes a raise. Anyway, I let it raise once--it over-proofed, actually. So I gently de-gassed it some when I shaped it for the bread pans. (Gently forming it into 'logs' w/ my hands) Then let it raise again & baked. (It was a frisky dough or the Bread Gods were all in alignment yesterday!)

I used a medium grind (no name, bulk pkg'd.)WW flour from a natural foods store and Aldi's AP flour. Added 2 T. vital wheat gluten.

The only thing that I'll do differently next time is reduce the am't of honey for a less-sweet bread.

Sharon, I have read that bread will actually go stale faster in the fridge. I read it in that book, 52 Loaves, by William Alexander.

Sally

Ci-Lantro,
I'm glad you posted that you used your KA mixer. I was wondering if there was any difference between that and the bread-maker. I'd like to try my KA just for a change.

Sally, Sharon was saying she keeps the dough in the frig till she needs it, not the actual baked bread. :-)

Sharon, I don't see any reason why you couldn't hold WW dough in the fridge like any other dough, although I've never tried it.

I do let the dough rise twice, once in the machine, then I take it out, shape the loaves and let it rise again before baking.

Annie

Didn't see your note jasdip and when I went back and reread I noticed Momj47's recipe is for a single loaf.....Thanks Ladies!

Annie, I'd rather do a single loaf at a time but I'm going to make the full batch and try holding in the fridge. Would be great to have a second loaf ready to go.

About the rise though....unless your machine is different than mine , the dough gets two rises in the machine. About 2/3 way through the cycle mine comes on for a few short kneads to deflate and then it rises again. As I say maybe that's just my machine.

Becasue my machine does two rises I thought I needed to do that plus the rise in the pan.

When I made it yesterday I let it rise, deflated it , let it rise again and then shaped and let rise in the pans. It had a wonderful texture.

I have made that bread dough in my machine several times, but just the one-loaf version. I've got a Zojirushi and it does what you describe, Chase. It has a 45 minutes first rise, a stir down, followed by a 22 minutes 2nd rise. So obviously, when I take the dough out & shape it, it gets another, 3rd rise.

Regarding leaving whole wheat dough in the fridge, I've done that several times. I don't think there is any problem in leaving it overnight or even one day. I cannot remember if I've left it in the fridge for more than two days though.

And as far as the orange juice goes, I bought some frozen orange juice concentrate just for baking. I leave it in the freezer for when I'm making any kind of whole wheat yeast dough. I mix equal parts OJ concentrate with water so that a portion of the liquid called for in the recipe is orange juice. I think King Arthur is right -- it does seem to counteract any bitterness that is usually assoicated with 100% whole wheat baked goods.

sharon, you're right, my machine has two rises, then it rises a third time when I shape it.

I've done it by hand with only two rises, though.

Annie

"I've done it by hand with only two rises, though."

That's good to hear Annie. I'm thinking of making it in my KA some time, and didn't know if it had to be risen 3 times.

I make it in my KA almost every week with only two rises and it always comes out great.

Claudia

I am going to try that oj in my next loaves of Honey Wheat Bread... and I will be trying Annie's recipe too.. I am a bread making mama here... love making my own especially this time of year... Do any of you make a multi grain bread? I have added 9 grain cereal to my basic wheat bread recipe and it is really good..

Carolyn

gldno1, thank you or the tip about keeping the opened can of OJ in a Ziploc bag in the freezer. That is a wonderful idea.

Shoot I've got container of oj concentrate in the freezer that I use for recipes.
I've got my honey-wheat bread cooling, and I could have put some in the loaf.