Whole Wheat Honey Bread
Yield: Makes 2 large or 3 small loaves.
Juris also buys whole wheat flour in commercial quantities, plus a high-gluten flour that he adds in judicious scoops. He often mixes whole wheat and unbleached white flours to create a bread that holds together well when it's cut for sandwiches. This recipe makes a good-tasting, multi-purpose bread.
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- 1/2 cup honey
- 4 ounces butter or margarine, melted
- 2 teaspoons salt
- 2 tablespoons dry yeast
- 1/2 cup warm water
- 2-1/2 cups lukewarm water
- 4 cups whole wheat flour
- 3 to 5 cups unbleached white flour (approximately)
- Raisins or walnuts (optional)
Stir honey, melted butter, and salt together. Dissolve yeast in 1/2 cup warm water and add to mixture. Add 2-1/2 cups lukewarm water and whole wheat flour to make a sponge and beat well. Cover the sponge and let rise until it is light and airy. Stir in white flour until the dough is soft but not sticky, adding more flour as needed. Knead well. Add raisins or chopped walnuts if desired. Let rise until dough is doubled. Punch down and shape into 2 large or 3 small loaves. Place in greased pans, cover, and let rise until doubled. Bake at 375 degrees F for 35 to 45 minutes.