As soon as the bread is done, remove from pan immediately and let it cool on a wire rack. was fine. I think the amount of honey the recipe calls for makes the bread too sweet. Information is not currently available for this nutrient. If you don't have a thermometer, knock on the bread. This expedites the rising process and cuts the time in half. This ends my search for the Holy Grail of whole wheat honey breads. *** NEW BREAD MAKERS:*** Take 5-8 minutes to knead your bread. Cover with a dishtowel. Also I add 1 cup of oats. If you don't own a stand mixer, you can knead by hand. This is one great recipe. Surprisingly, this recipe is pretty much perfect. We live in Alaska and bread here is expensive and stale. Superb! I will never go back to buying bread from the store, thank you! My family loved this bread. * Percent Daily Values are based on a 2000 calorie diet. I think the amount of honey the recipe calls for makes the bread too sweet. (Kitchen Aid speed 2, dough hook, 10 minutes). Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. Add comma separated list of ingredients to exclude from recipe. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. I follow the recipe exactly and never have a problem. It is wonderful to always have fresh bread for sandwiches, etc. One hint I can give for cold climates: I let the dough rise in the oven and turn on the oven light; my bulb puts out just enough heat to make it warm in there but not to hot. ), and I spread butter on it. You just HAVE to try this recipe !!! *** NEW BREAD MAKERS:*** Take 5-8 minutes to knead your bread. I used 1/2 bread flour & 1/2 White whole wheat flour, half the amount of salt & honey & it was perfect. **For variation, I've added 1/2 cup of 10-Grain mix (Bob's Red Mill brand) and 2 tablespoon of whole flax seed for added nutrition and texture. I've also halved the recipe with success - 2 cups bread flour, 2 cups wheat flour, 1 tsp. I used a Kitchen-Aid mixer and always end up adding about 3.5 cups whole wheat flour. It's properly kneaded when it's smooth as a baby's butt.You will know when your bread is done when you insert a thermometer and it reaches 190-200F. One hint I can give for cold climates: I let the dough rise in the oven and turn on the oven light; my bulb puts out just enough heat to make it warm in there but not to hot. This bread does not need to be kneaded on a flour surface. Hubby and I usually eat this bread with breakfast: I wrap it in foil to reheat it (it stays soft and moist! Add comma separated list of ingredients to include in recipe. YUMMY! This bread is DELICIOUS! This is a very moist, tender, slightly chewy bread. If you don't have a thermometer, knock on the bread. It’s a dense and delicious homemade bread that’s perfect for sandwiches, dipping soup, for breakfast, or just as a snack! To make sandwich size bread, you will only need TWO 9x5" loaf pans. It's good for toasting, slicing for sandwiches, and best of all, right out of the oven with butter melted on it. I kept making it and kept adding more fresh ground golden whole wheat flour until I made it the other day with 100% fresh ground whole wheat flour and no white flour and it was so yummy and good. Add remaining 1/2 cup of flour until dough pulls away from sides of mixing bowl. Stir in 2 cups whole wheat flour. I scaled the recipe down to one loaf, and it came out perfectly! It makes the quintessential sandwich bread and stays moist for at least a few days. This one's a keeper! Spray loaf pans with non-stick cooking spray. Let set for 30 minutes, or until big and bubbly. UPDATE: I am still making and selling this bread made with 100% fresh ground Montana Gold wheat berries. Add yeast and stir. But when I finally got it right, it was great! You need it for the yeast to bloom. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. It should sound hollow. Using Bosch or Kitchenaid, knead for 10 minutes at medium-high speed. This recipe will become a staple in your home at no time at all. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. It took me about 5 hours, so don't start this bread too late in the day! Exactly 25 min. Stir in honey and let proof (start to form a creamy foam) for 5 minutes. Add 5 cups white bread flour, and stir to combine. Wow! Also, I let it rise twice in the bowl instead of just once, it makes the texture even better. I used a little more honey and yeast than called for. then take out and knead by hand for about 1 min. It's properly kneaded when it's smooth as a baby's butt.You will know when your bread is done when you insert a thermometer and it reaches 190-200F.

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