Saturday, July 19, 2008

Honey Whole Wheat Sandwich Bread

From The Joy of Cooking and Lugubrious Delights
Makes 2 9x5 loaves


4 1/4 teaspoons active dry yeast
1 1/4 cup warm (105*F-115*F) water, divided
1 cup warm (105*F-115*F) milk
2 tablespoons unsalted butter, softened
2 tablespoons honey
1 tablespoon salt
2 1/2 cups whole wheat flour
2 1/2 - 3 cups bread flour


Dissolve yeast completely in 1/4 cup warm water, about 5 minutes. Meanwhile, combine remaining 1 cup water, milk, butter, honey, and salt. Stir gently until honey and salt dissolve. Add liquids to yeast mixture, stirring until combined. Add all of the whole wheat flour and 1/2 cup bread flour; beat on medium-low speed until well-combined and smooth, about 2 minutes. Add another 1 1/2 cups bread flour and beat on low until a soft dough forms. Turn out onto a floured surface and knead in enough remaining flour to make a soft, non-sticky dough. Place in an oiled bowl, turning to coat, and cover with plastic wrap. Let rise until doubled, about 1 to 1 1/2 hours.

Turn dough out, knead briefly, and return to bowl (re-oil if necessary). Cover with plastic wrap and let rise until doubled, about 1 hour.

Punch dough down, then throw down onto a lightly floured surface to break up air bubbles. Knead briefly if necessary. Divide into 2, form each half into a loaf, and placed in a greased loaf pan. Cover with plastic wrap that has been coated with non-stick cooking spray and let rise until dough crests nicely above the pan, about 1 hour.

Bake at 450*F for 10 minutes. Reduce temperature to 350*F and continue baking for another 25 minutes, until loaves are golden brown and sound hollow when tapped on the bottom.

****You can skip the second rising unless you want your bread lighter. Also, I baked the bread at 450* F for 10 minutes and it was already pretty brown on top, so I covered each loaf with aluminum foil, forming a tent, and baked at 350* F for 20 minutes and it came out perfect.****


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