Happy Homemaker, Ph.D.

A novice homemaker's attempts to use her engineering Ph.D. to serve her family

Experimental Baking – Honey Whole Wheat Bread – Part 2 (with recipe)

Hooray! The dough rose as it was supposed to for me!

On Monday, I baked bread for the first time in years.  If you’d like to read about my experience, click here for yesterday’s post.   Today, I’m sharing a picture of how the loaves turned out and the recipe.   The bread is hearty, filling, and delicious!  I’ve been eating it with butter spread on it in the mornings, but I can’t wait to try using it for a sandwich.  We also enjoyed it sliced, spread with butter, and sprinkled with garlic salt then put in a 350° oven for about 15 minutes as garlic bread with our Parmesan chicken earlier this week.

Delicious warmed and spread with butter!

Here’s the recipe that even I didn’t mess up.  🙂

Honey Whole Wheat Bread

from Farm Journal’s Best-Ever Recipes (1977), edited by Elise W. Manning, p. 132

2 pkgs. active dry yeast

1/2 c. lukewarm water (110 to 115°)

6 tbsp. shortening

1/4 c. honey

4-1/2 c. lukewarm water (110 to 115°)

4 c. whole wheat flour

1/2 c. instant mashed potatoes (not reconstituted)

1/2 c. nonfat dry milk

1 tbsp. salt

6-1/2 to 8 c. sifted flour

Sprinkle yeast on 1/2 c. lukewarm water; stir to dissolve.

Melt shortening in 6-qt. saucepan; remove from heat.  Add honey and 4 1/2 c. lukewarm water.

Mix whole wheat flour (stirred before measuring), instant potatoes, dry milk, and salt.  Add to saucepan; beat until smooth.

Add yeast and beat to blend.  Then with wooden spoon, mix in enough flour, a little at a time, to make a dough that leaves the sides of the pan.  Turn onto a lightly floured surface and knead until smooth and satiny and small bubbles appear, 8 to 10 minutes.  (I didn’t see these bubbles appearing.)

Place in lightly greased bowl; turn dough over to grease top.  Cover and let rise in warm place until doubled, 1 to 1-1/2 hours.  Punch down dough, turn onto board and divide in thirds.  Cover and let rest 5 minutes.  Shape into 3 loaves and place in greased 9x5x3-inch loaf pans.  Cover and let rise until doubled, about 1 hour.

Bake in 400° oven about 50 minutes or until bread tests done.  Remove from pans and cool on wire racks.  Makes 3 loaves.

Note:  You may use 1 c. mashed potatoes in place of instant potatoes.  Combine with the honey-water mixture.

Enjoy!

~Dana

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