The only bread I bake now....

15 years ago

I use my bread machine for making bread. Recently I've turned to making Honey Whole-Wheat. It's now become the ONLY bread I make. The flavour is just incredible, and it's gotta be healthy.

Ruthieg_tx mentioned it on one of my threads a while back. Here is the recipe if anyone is wanting to try it.

I cut the recipe in half, and put the ingredients in my bread machine on Dough. Take it out, shape into 1 loaf, let it rise and bake. I might make the whole recipe, in my KA mixer, and then get 2 loaves at once.

HONEY WHOLE WHEAT BREAD

3 cups all purpose flour

3 cups whole wheat flour

2 pkg. active dry yeast

2 tsp. salt

1 cup milk

1 cup water

1/2 cup honey

3 Tbsp. oil

1 egg

In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, the yeast, and salt and mix well.

In saucepan, heat milk, water, honey, and oil until a thermometer reads 120-130 degrees F (warm)

Add liquid mixture to flour mixture and stir to combine. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose four to form a firm dough.

Sprinkle work surface with flour and knead dough, adding more flour if necessary, for 5-8 minutes until smooth and satiny. Place dough in a greased bowl, turning the dough in the bowl to grease the top. Cover and let rise in a warm place about 1 hour, until double in bulk.

Punch down dough and divide into 2 pieces. On lightly floured surface, roll or press each piece of dough to a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal and place dough, seam-side down, into greased 9x5" bread pans, making sure short ends of bread are snugly fitted against the sides of the pans. Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 30-40 minutes.

Bake in preheated 375 degree oven for 35-40 minutes, until bread is golden brown. Remove from pans and cool on wire racks. I like to brush the bread with butter when it's still hot from the oven for a softer crust.

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Comments (7)

country_sunshine
15 years ago
I definitely will try that one... Whole grain breads are my favorite for flavor and texture...

Here is my favorite Wheat Bread recipe..

Honey Cracked Wheat Bread

Ingredients
1 1/4 cups warm water
1/2 cup cracked wheat
1 (.25 ounce) package active dry yeast
1/3 cup warm water (110 degrees F/45 degrees C)
2 tablespoons butter, softened
1 tablespoon salt
2 tablespoons molasses
2 tablespoons honey
1 cup milk
1 cup whole wheat flour
4 cups all-purpose flour
Directions
1.In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.Pour the cracked wheat mixture into a large bowl. Stir in the butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour and 2 cups of the bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
3.When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4.Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5.Bake in a preheated 375 degree oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.

I sometimes add nuts, sunflower seeds or flax seed to the dough too... or wheat germ... whatever the spirit moves me to put in...
User
15 years ago
Mmmmmmmm.....I love homemade bread. Wonder if this could make a good cinnamon roll dough?
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AHA! Thanks everyone, sounds like I can try several things. Lars, I have tried using less sugar, to 2 tablespoons, & often do actually. I usually can't tell any real difference between less or more, I always thought I should. Maybe my taste buds. I don't use the fast action type of yeast. I guess my main problem was letting it rise on the stone. Never occurred to me not to do that. At one time I made french bread with a different recipe & let it rise on a cookie sheet & it always held its shape. Actually, DOH, different recipe, different reaction. I was looking at it that same basic ingredients, should be same basic result, but I didn't look at the amount of flour. I always made that dough by hand too.... I don't know why I couldn't have figured that out myself. This had been the most successful recipe when I got my machine so I hadn't experimented much more, other than making it into wheat bread or something. Think I'll check around here & try a different recipe. Thanks everyone, I'm planning on bread tomorrow, I'll let you know how it turns out.
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Wonderful. Isn't it great to know that there are no preservatives in what you made? You might find that you enjoy it so much that you never buy bread again! Having a KA with a dough hook is helpful, especially if you don't have a bread machine. Great to see someone else using a plastic cutting board for bread... I thought I was the only one! I know a wooden one takes a better picture, but I'm not about to buy another cutting board just for bread! I was raised on white bread (from the store) so I to tend to prefer it. However there is a great honey wheat recipe that you might want to try as well. Very easy and great flavor. You can also make this in your mixer, even though the recipe is for a bread machine. And, you can make it in a loaf pan instead of as rolls. I do it all the time and I'm giving a loaf of this bread to everyone I know for Christmas. I've already given one to a friend/neighbor and it was very well received. Here is a link that might be useful: Another great recipe to try
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I've been reading these and all of trailrunner's post. They are just great. All the hints were great. I bake bread out of boredom, I rarely use a recipe, for better or worse and like the wet doughs as well as quicker higher yeast doughs for pizza. Someday I'll get that "super peel" with the cloth belt thingy. I am forced to pre-cook my thin pizza crusts without one- My favorite bread is an olive bread that is made locally in the East Bay and sold now only at the local Berkeley farmer's market- you can go to their bakery, and they will sell stuff to you, but it's not a store front, no sales help, no hours- if they are there they'll sell it to you- they're also fresh pasta makers- 'Phoenix Pastificio'- if you're ever in the area. I've never tried to make that bread, it's almost Holy to me...( although I know he uses a biga and those black Kalamata olives). It has a thin almost black burnt crust, with large ciabatta holes to the crumb and flavor to die for.
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debnfla8b
15 years ago
I love this bread too and yesterday made it into rolls for supper. But.....where do you put the egg??? hahahahah Is it added to the dough mixer or is it used just before baking...beat the egg with a bit of water and brush tops of loaves before putting into the oven? I know that is a crazy question but I was wondering. Yesterday I just didn't use the egg but brushed melted butter on top of the rolls before baking. Wouldn't adding the egg to the dough mixture make it a softer bread?

Deb
nicole__
15 years ago
I've been making this one every week. Looks a lot like yours Jasdip...

Wheat Bread.....all in a bread machine

3 cups wheat flour
1 cup all purpose flour
3 TBL gluten
2 tsp quick rise yeast
1 egg
1/2 tsp salt
1 TBL sugar
1 Cup water
2 TBL butter
1 TBL coffee creamer
country_sunshine
15 years ago
I have a Cuisinart Machine, but use it very seldom.. I just am so used to doing it with the KA and my hands, but I may just dig it out and give it a go again... specially when I am really busy... Thanks Nicole for you recipe.. I will try that one as well...

Carolyn
Jasdip
Original Author
15 years ago
Deb, I break the egg into a dish and whisk it.
When the liquid ingredients cool, and I put it into the machine, I put the egg in there as well.

Then the dry ingredients on top, and run it on Dough cycle.

The egg goes into the liquid ingredients when I make Challah bread too.
nicole__
15 years ago
Country Sunshine.....I love molasses! Hope you like my version it!

Has anyone tried the Anadama bread? It's a favorite here!

All Recipes.com
Anadama Bread

Ingredients

1/2 cup water
1/4 cup cornmeal
2 tablespoons butter
1/2 cup molasses
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F)
3 cups all-purpose flour, divided
1 teaspoon salt
Directions
1.Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.

Note: after step 1, I throw it all in a bread machine.

2.In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
3.In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4.Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
5.Preheat oven to 375 degrees F (190 degrees C).
6.Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
7.Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

The only bread I bake now....

Comments (7)

country_sunshine

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The only bread I bake now....

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country_sunshine

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