Ingredients: Organic whole grain hard red wheat.
Honey whole wheat bread
1 cup warm water.
2 1/4 tsp. active dry yeast (one packet).
1 cup milk, room temperature.
1/4 cup honey.
2 Tbsp vegetable oil.
2 3/4 cups All-purpose flour, plus extra for kneading.
1 Tbsp Salt.
2 3/4 cups whole wheat flour.
- In a large bowl or the bowl of a mixer, combine water and yeast and set aside for 5 minutes. Stir in milk, honey and oil. Add all-purpose flour and salt. Stir to combine. Add whole wheat flour and stir by hand or with a dough hook until a dough forms, about 1 minute on low.
- Knead dough until smooth and springy, about 10 minutes on medium speed. Form dough into a ball and place in a large bowl lightly coated with oil. Turn dough to coat. Cover and let rise until double in size, 1 hour.
- Transfer dough floured surface. Divide dough in half and form into 2 balls. Preheat the oven 425°F. Grease two 9x5-inch loaf pans. Gently press and shape each ball into a 9x9-inch square. Fold into thirds, like folding a letter. Pinch the seam closed and place loaf seam-side down in prepared pan. Cover and let rise for 45 minutes.
- Make 3 angled slashes on top of each loaf with a knife and place in oven. Immediately reduce heat to 375°F and bake until loaves are golden brown and sound hollow when tapped, about 30 minutes. Remove from pans and let cool completely. Makes 2 loaves.