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A Good Whole-Wheat Bread


Ready In: 220 Minutes
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Although whole-meal breads have been with us for centuries, within the last fifty years they have increased enormously in popularity.
  • This typical recipe is oversweet to my taste. If it promises to be too sweet for you, reduce or omit the honey. This can be made in an electric mixer with a dough hook.
  • Proof the yeast in 1/2 cup warm water. Combine the honey, remaining water, salt, oil, and whole-wheat flour. Add the yeast and stir well. Gradually add enough white flour to make a stiff dough.
  • Remove the dough to a floured surface and knead until it is smooth and satiny. Place in an oiled bowl and toss to coat all surfaces. Cover, and allow to rise until doubled in bulk, about 1 to 1-1/2 hours.
  • Punch down the dough. Knead again 3 minutes and divide in half. Roll each half to a 14 x 7-inch rectangle and, starting with the narrower side, roll tightly and seal the edges. Place each roll in a well-buttered 8-1/2 x 4-1/2-inch bread pan. Cover, and allow to rise until doubled in bulk - about an hour. Sprinkle the loaves with a little whole-wheat flour.
  • Bake at 375°F about 40 to 50 minutes. Remove the loaves from the pans and return to oven for 10 minutes to crisp the bottoms.
  •  SAVE