We made some delicious bread on Sunday- it was adapted from Martha Stewart’s Honey Whole Wheat Bread recipe. It made the house smell wonderful, and this time my bread rose!! While it was cooling (but still nice & warm), I spread a little peanut butter (Peanut Butter & Co) on the fresh bread- incredible! The outside was crunchy but the inside was super soft!
Honey Wheat Bread
1 3/4 c. warm water
1 1/2 Tbsp. honey
1 packet of active dry yeast
2 cups of bread flour (I used King Arthur)
1 1/2 c. whole wheat flour
1/2 c. wheat germ
1 Tbsp. salt
Olive oil for brushing on pans, bowl, etc.
In a large liquid measuring cup, combine water, honey, and yeast. Let this mixture sit for about 10 minutes, until foamy & frothy.
In a mixing bowl (or electric mixer), combine bread flour, wheat flour, wheat germ, and salt. Make a “volcano” in the middle of the flours & slowly add the liquid. Mix on low until combined, then knead on low or medium for about 8 minutes. Cover with plastic wrap and a warm, damp cloth; let sit & rise until double; about 1-2 hours. (I again used my dishwasher trick- I set the bowl over for heat).
After it’s doubled in size, turn it out into floured board & punch down the bread. Flatten the bread into a rectangular shape & roll it into a cylindrical shape; place the bread, seam side down, into an oiled 9″ x 5″ loaf pan. Cover it with plastic wrap & a warm, damp towel & let it rise for another 30-45 minutes, or until again doubled in size. Meanwhile, preheat the oven to 400 degrees F.
When the bread has doubled in size, bake it for 50 minutes to an hour. When it’s nice & browned on top, it’s done! Cool for 15 minutes in the pan, and then turn it out to cool for at least 2 hours. Enjoy!!