Carbohydrates. The mere sound of this word makes me feel warm and tingly inside. My eyes dart around the room looking for this delicious item, my mouth watering in anticipation. I’m a fiend for carbs, an addict for its soft and chewy texture, a worshipper of its perfection. One of the only things that can make bread any better is when it’s fresh from the oven. That and a generous slathering of butter.
This is my second time working with yeast so I’m sticking to pretty simple recipes. I stumbled across this recipe for honey wheat bread on Dishing Up Delights and thought, perfect!
In to the bowl goes the whole wheat and all-purpose flour.
Measuring out some thick and glorious honey.
Starting to mix together the dough — looks a little bit like oatmeal, right?
All ready to get a special massage (or beat down?)
A little kneading, a little slapping, a little stretching… what a workout!
Now, for some rest and relaxation before it’s shipped off into the oven.
Oh, more butter you say? Yes, please.
If you find yourself with some time on your hands, go ahead and make this bread. You can eat more of the fantastic end product from the workout you give your arms.
1 c warm water (105-115 F)
1 c whole wheat flour (I used 1½ cups)
2½ cups all-purpose flour (I used 2 cups)
1½ tsp active dry yeast
½ tsp salt
3 tbsp honey (I used about 2-2½ tbsp)
3 tbsp vegetable oil
1.) Dissolve yeast in warm water. Add the honey, and stir. Allow the yeast to activate — about 5 minutes. The top should be foamy. If it’s not bubbly, toss it — the yeast is dead!
2.) Mix in the whole wheat flour, salt, and vegetable oil. Work in the all-purpose flour in gradually.
3.) Turn the dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes either with a mixer fitted with a dough hook or by hand (I did it by hand).
4.) When dough is smooth and elastic, place it in a well oiled bowl because the dough is sticky. Turn it several times in the bowl to coat the surface of the dough.
5.) Cover with a damp cloth and allow it to rise in a warm place until doubled in bulk, about 45 minutes.
6.) Once it’s doubled in size, punch down the dough. Shape into a loaf, and place into a well greased 9 x 5 inch loaf pan. Allow to rise until dough is 1 to 1½ inches above the pan.
7.) Bake at 375 F for 25 to 30 minutes.
Savor the aroma wafting around in your kitchen and enjoy!