|The finished loaves. They won't look like this for long, my husband has been haunting the kitchen for the last 20 minutes waiting for the bread to come out of the oven.|
Here is the recipe for today's bread:
Honey Wheat Loaves
(makes 4- 8" loaves)
4 c. warm water
2 1/2 T. Yeast
2 T. Salt
1/2 c. Olive oil
1/2 c. Honey (or brown sugar or molasses)
2 T. Poppy seed, flax seed and/or sesame seed (optional)
8-10 cups flour
|To make braided loaves, cut one loaf's worth of dough into thirds and smooth them|
Notes on flour: I use white wheat that I've ground myself because most commercial flour has the germ removed and isn't as fresh. I noticed Gold Medal is now offering a white whole wheat flour. The turkey red wheat is good but makes a heavier/denser loaf. If commercial flour is what you can get, it will work just fine. If you aren't sure which kind of whole wheat it has been made of, substitute 3 or 4 cups of unbleached flour for part of the whole wheat flour to boost the gluten. (It makes better bread than all purpose) The most consistent flour I can buy is Gold Medal and I only buy it or the ConAgra brand from Costco, myself. You may have access to King Arthur or another excellent brand, these are just my available options.
Put yeast into the mixing bowl, add water, then add everything but the flour. Begin stirring in flour 1 cup at a time and knead till it's smooth, elastic and slightly sticky. Stop adding flour when you reach that point. All flour is different and local weather and your honey will affect how much of it you need. Go by feel, not by cups. Smooth and elastic and just slightly sticky are what you are aiming for.
|Roll into three ropes..|
|And braid them|
Let the loaves raise till over the top of the pans, then bake for 30 minutes in a 350 degree oven.
|Tuck the ends in and place into greased pan to raise...|
|Risen just right to put into the pre-heated oven.|
Thanks for stopping by, Alice