Wednesday, April 2, 2008

Honey Wheat Bread

This recipe came from the packet that June Seibach handed out in Relief Society on ways to use your wheat. It is the best homemade wheat bread I've ever had.

1/2 cup water
2 packets yeast
2 cups milk
1/4 cup butter
1/3 cup honey
1/4 cup brown sugar
2 1/2 teaspoons salt
1/2 cup wheat germ**
2 tablespoons wheat gluten*
3 cups whole wheat flour
4 cups bread flour

In a large bowl dissolve yeast in warm water. In a microwave safe 4-cup measuring cup, melt butter. Add milk, honey, brown sugar and salt to melted butter and mix well (this is a good way to do it because you only use one measuring cup and the honey won't stick). Add milk mixture to yeast and stir. Add wheat germ, gluten and 3 cups wheat flour to yeast mixture and mix well. Add 2 cups of bread flour. Continue adding bread flour until the dough is no longer sticky. Remove dough from bowl and knead for 5 minutes using bread flour. Cover dough mound with a damp towel and allow to rise for 1-1 1/2 hours or until doubled in size.

Punch down dough and divide in two. Roll each half into a flat rectangle and roll up, pinching ends, to make a French loaf. You can slit the top with a knife to make it pretty. Allow loaves to rise for an hour and then bake on greased cookie sheets at 375 for 35-40 minutes.

The original recipe called for bread pans but my loaves were often doughy in the middle. The French loaves are a little thinner and allow better baking.

*Wheat gluten can be found next to the flour in the baking isle. You can add it to any bread recipe (1 tsp. per cup of flour) and it substantially improves the texture of the bread.

**Wheat germ can usually be found in the health food section.

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