The only bread I bake now....

13 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
13 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
13 years ago
Mmmmmmmm.....I love homemade bread. Wonder if this could make a good cinnamon roll dough?
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debnfla8b
13 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__
13 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
13 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
13 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__
13 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....

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country_sunshine

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The only bread I bake now....

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country_sunshine

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