Homemade bread can be a little tricky. Particularly wheat. Often times, although tasty, the bread can be crumbly and course, making it difficult at best to make a decent sandwich. My goal in bread making is to produce a wonderfully tasting, moist loaf with a fine crumb. I have made more than my fair share of bread with the texture of sand paper, but not this recipe. This is the one. This is the bread that turns out every time. It is great all-around homemade bread. It is incredible fresh from the oven, fabulous toasted and simply perfect cooled and sliced for sandwiches. You can use the wheat/white flour ratio in the recipe or all whole wheat - either way, you won't be disappointed.
Simply Perfect Whole Wheat Bread
In a large bowl mix:
3 C warm water (110°)
2 T dry yeast
1/3 C honey
5 C bread flour
Let sit for 30 minutes, or until big and bubbly (sponging).
3 T melted butter
1/3 C honey (in addition to the honey already added)
1 T salt
2 - 4 C whole wheat flour
Knead for about 10 minutes. The dough should be pulling away from the sides of the bowl (or counter) but still sticky to touch.
Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until double.
Punch down and divide into 3 loaves. Place in greased 9x5 inch loaf pans and allow to rise until dough has topped the pans by one inch.
Bake at 350° for 25 to 30 minutes; do not over bake. Lightly brush the tops of loaves with 2 tablespoons melted butter when done to prevent crust from getting hard. Cool completely.
|Hard White grain in the grinder|
|The first 4 ingredients after having "sponged" for a half an hour|
|The dough after first rising|
|In the bread pans|
|Ready for the oven|
|Just out of the oven|