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Honey, I Want Honey Wheat Bread

A friend asked me if I had a bread recipe similar to the bread served at a large chain restaurant. Having only eaten at the restaurant two or three times and it’s been quite a while since the last time. I researched copycat recipes to see what the possible ingredients were and determined it is a whole wheat bread. I had a great starting place with my whole wheat bread recipe, and with a couple of tweaks, I came up with,

Honey-I want Honey Wheat Bread

Honey-I want Honey Wheat Bread

Honey Wheat Bread

Ingredients:

1-1/2 cups very warm water
4 Tablespoons rapid rise dry yeast (I use Saf-instant brand)
1/3 cup olive oil
1/2 cup molasses
3 eggs (room temp and beaten)
2/3 cup honey
1/4 cup gluten
2 Tablespoons cocoa powder
3 cups whole wheat flour
6-8 cups whole wheat flour (in addition to the three)

1 Tablespoon baking powder
2 teaspoons salt
4 Tablespoon cider vinegar

Honey Butter Egg wash ingredients:
1 large ROOM TEMPERATURE egg white
1 Tablespoon of honey
2 Tablespoons melted butter cooled (don’t want to cook the egg white)

INSTRUCTIONS:
In your mixer bowl (or a large mixing bowl) combine first nine ingredients It’s OK, really. Just throw the yeast and everything right into the bowl. Now run the mixer (Paddle attachment) just until the ingredients come together. Then let it stand until it’s bubbly and double in size. (This takes approximately 30 minutes)

After the mixture has doubled, in a small bowl combine the baking powder, salt and vinegar. This gets good and foamy. Immediately add it to the yeast starter mixture and start your mixer.

Add 7 to 8 cups of whole wheat flour one cup at a time. Don’t add more than a cup at a time, otherwise you will have flour EVERYWHERE. Take it slow and don’t add too much. You want the dough to still be slightly sticky.

Once the dough has formed a ball in the bowl, you can either run the dough hook for 3 minutes to knead, or go all pioneer and turn it out on a floured surface an knead for 4 minutes. Add additional flour sparingly because you still want a slight tack when you make your loaves or dinner rolls. It forms easier and smoother when the dough is slightly sticky.

Place dough into a large greased bowl and cover. Let it rise aproximately 30 minutes or until doubled in size. Punch it down, cover and rise a second time. Start your oven (see last line) now to be sure it’s heated. The warm stove top helps the bread rise after you cut into loaves.

Punch down after second rise, then cut into 4 loaves. I go all kitchen nerd here and use a kitchen scale so the loaves are uniform in size. Place the loaves in greased loaf pans. You can also make pull apart dinner rolls. Probably use two 9×13 cake pans.

Whisk together the honey butter egg wash ingredients  and brush the tops of the loaves or rolls with with the mixture.

Bake 30 minutes at 370 degrees in glass pans or 375 degrees in metal pans or until loaves or rolls are deep brown.

Turn the loaves out onto a clean dish towel and allow to cool completely before bagging up for storage. You don’t want your loaves to sweat which makes your bread soggy.

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What people ask about the most:

Saf Instant Yeast
Saf-instant yeast

Pyrex Easy Grab Loaf Pan
pyrex loaf pan
Bob’s Vital Wheat Gluten
Bobs vital wheat glute

 

Who Want’s Whole Wheat? Bread

Loaves and dinner rolls. Mmm, mmm, GOOD!

In my last post, I shared my Mad Scientist Momma’s bread recipe. It is so good and I really wanted to have a whole wheat version that would be equally as good so I set about adapting my Mom’s already awesome recipe.

Whole wheat, homemade, has a tendency to be heavy and dense and just “OK”. What I came up with is really good. I’m bragging and stating a fact. Mom gave me good “bones” in her recipe so making a few changes here a tweak there was easy and obvious.

I have a Kitchen-Aid stand mixer which is really a great tool for making this bread. Any good stand mixer with a big enough capacity bowl will do the job, or you can go old school and use a hand mixer until you start adding flour to stiffen up the dough.


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Who Wants Whole Wheat? Bread

Ingredients:

  • 3 cups very warm water
  • 4 Tablespoons rapid rise dry yeast
  • 1/3 cup olive oil
  • 1/3 cup molasses
  • 3 eggs (room temp and beaten)
  • 1/3 cup honey
  • 1/4 cup gluten
  • 3 cups whole wheat flour

OPTIONALTo make heartier denser bread add a 1/4 cup of wheat germ or use:

  • 1 cup bulgur wheat
  • 1 cup boiling water

In a small bowl, pour boiling water of bulgur, stir and let stand at least 5-10 minutes. Drain any excess water.

In your mixer bowl (or a large mixing bowl) combine all ingredients (including bulgur if you are using that option) . It’s OK, really. Just throw the yeast and everything right into the bowl. Now run the mixer (Paddle attachment) just until the ingredients come together. Then let it stand until it’s bubbly and double in size. (This takes approximately 20 minutes)

After the mixture has doubled, in a small bowl combine:

  • 2 teaspoon baking soda
  • 2 teaspoons salt
  • 3 Tablespoon cider vinegar

This gets good and foamy. Immediately add it to the yeast starter mixture and start your mixer. Then, add 7 to 8 cups of flour one cup at a time. Take my word for this, you don’t want to add a bunch all at once, otherwise your mixer will go all Mad Scientist on you and you’ll have a whole wheat kitchen if you don’t take it slow.

Add flour until the dough is still pretty sticky. Turn the dough onto a floured surface and knead for 3 minutes. Add additional flour sparingly. This dough forms much better if it’s still a little sticky when you are done kneading.

Place dough into a large greased bowl and cover. Let it rise aproximately 30 minutes or until doubled in size. Punch it down, cover and rise a second time. Start your oven (see last line) now to be sure it’s heated. The warm stove top helps the bread rise after you cut into loaves.

Punch down after second rise, then cut into 4 loaves. I go all kitchen nerd here and use a kitchen scale so the loaves are uniform in size. Place the loaves in greased loaf pans. You can also make pull apart dinner rolls. Probably use two 9×13 cake pans.

Bake 25 minutes at 365 degrees in glass pans or 375 degrees in metal pans.

Now go get a stick of REAL butter and slather a slice up and enjoy.

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