March 22, 2011
have i told you about my favorite favorite bread recipe? in the past year, when i've made bread, 90% of the time it's been this loaf. i love it! it cuts nicely for sandwiches, stays fresh for a long time, and makes perfect toast. and we take toast seriously at our house. (our toaster has 4 slots.)
i like to toy with the types and amounts of flour i use for each baking, depending on what i have and what i feel like that day, but this time it came out especially nice. feel free to make up your own flour blend, too. it always turns out fantastic.
honey whole wheat bread
lightly adapted from sheena at the little red house
1 1/2 cups warm water
1 pkg yeast (or 2 1/4 teaspoons)
1/4 cup honey
1 3/4 cups whole wheat flour
2 cups white whole wheat flour
1/2 cup all purpose flour
1/4 cup ground flax seed
1 1/2 teaspoons salt
2 T. butter, melted and cooled
combine flours, flax, salt in a large bowl and use a fork to sift. mix water, yeast, and honey in the mixer bowl and let sit for 20 minutes. add dry ingredients and melted butter to mixer bowl in one or two dumps and use dough hook to mix, scraping sides of the bowl if necessary. after a few minutes, dough should have pulled away from the sides of the bowl and come together in a large ball around the hook. pull dough off, dough should be easy to handle. slightly sticky is just fine.
put dough in a large oiled bowl, cover, and let rise for 1 hour. after first rise, punch down, form into a loaf and place in a greased loaf pan. cover and let rise 45 minutes. bake at 375 degrees for 40 minutes. brush top crust with butter after pulling it out of the oven. let cool in the pan at least 15 minutes, then transfer to wire rack to cool completely.
and hey thanks for the fun comments about my new blog banner! i actually design my own, for you kind people who asked. which means i might still be playing around with it these first few days.. you know how it is when you get a new look.