HONEY WHOLE WHEAT BREAD :: a bread recipe

When the seasons change, and the weather turns cold, there is nothing better than warm, home made bread...right out of the oven.  It's my favorite.  My family's too!

This honey whole wheat bread recipe is so easy.  If you are intimidated by yeast, don't be!  Once you start baking with it, you will get more comfortable with it....I promise!  {Not to say you won't have total 'flops', at least I seem to 75% of the time ;-}  Try this, your family will love you for it!!

HONEY WHOLE WHEAT BREAD

Ingredients::

2 cups warm water

1/3 c. honey

1/3 c. canola oil

1 T. yeast

1 t. salt

2 c. whole wheat flour

5 (or so) cups of all purpose flour  (add until the dough pulls away from the sides and is no longer sticky).

Directions ::

Grease (I use butter) two loaf pans.

Pour 2 cups of warm water into your mixing bowl.  Add the oil THEN the honey.  Use the same liquid measuring cup and your honey will come right out of the cup.  Start your mixer on low.  Then add yeast, salt and 2 cups of whole wheat flour.  When those are incorporated, start adding the all purpose flour until  the dough pulls away from the sides of the bowl and is no longer sticky to the touch.  It usually takes about 5 cups.  

When the dough is just right, turn it onto a clean, floured surface and knead it for 5-10 min, or use the dough hook  of your mixer.  The longer you need it the more dense it becomes.  I knead this bread (on low, in the KitchenAid mixer) for 7-8 minutes.  Put some oil into the bottom of the mixing bowl and then add the dough back to the bowl to rise.

 My oven has a proofing setting for the rising phase but you could also heat your oven to 200 when you begin and then just turn it off so that the oven is a little warm but not hot.  I place a warm towel over the bowl and let it rise until it’s doubled in size.  It usually takes 45 minutes to an hour in the oven.   After it’s doubled, divide it into two loaves, shaping it into loaves by tucking the sides under, and then place into greased loaf pans.  Let rise again until it’s just to the top of the pans.  Bake at 375 for 25-30 min.

***This recipe makes two loaves so it’s perfect for sharing.  If I don't give away my second loaf, I wrap it in plastic wrap, then pop it into a freezer bag.  It's stays fresh in the freezer for quite a while, although mine never stays in the freezer longer than 2 weeks.**

recipe adapted from here