Monday, January 24, 2011

Honey Wheat Bread

This is the tried and true recipe that I've used for about thirty-five years.  Thanks to Julie Pizzino for sharing this recipe with me!

Dissolve yeast in water:
4 Tbsp. dry yeast
5 cups warm water (not too hot, but very warm)

1 cup honey
6 Tbsp. olive oil

Measure and add gradually, beating or kneading in a mixer:
*6 cups whole wheat flour    
*6 cups unbleached flour       
1 Tbsp. sea salt

*If using freshly milled flour from golden wheat berries, you can use 12 cups of all whole wheat flour and no unbleached.  I buy Prairie Gold hard wheat, grown in Montana, in 50 pound bags.

Knead by hand on a floured surface for 10-15 minutes, or by machine until the dough is not sticky, but not too dry.  A little more flour will be necessary.  

Place in a greased basin.  Cover lightly with plastic wrap and allow to rise in a slightly warm place if possible until double.  

Grease 4-5 loaf pans while dough is rising.  Punch down.  Knead again for a minute to remove air bubbles. 

Shape the dough into loaves by flattening, then rolling into a tube.  Turn under the ends, shaping evenly.  Place in pans.

Let dough rise in the pans until doubled in size.  A warm area is helpful in speeding up the process.   Set pans in oven preheated to 350 degrees, being careful not to bump them.

Bake for 35-40 minutes.
I cut one down the center to be sure they are all done.

Get out the butter and enjoy this healthy treat!

I slice the bread when completely cool, using an electric knife, and store in freezer bags in the freezer.