Honey Whole Wheat Bread

Adapted from a Washington Post Recipe by Jim MacKenzie

Makes 3 loaves.

3 cups lukewarm water
2 tablespoons dry yeast
1/3 cup corn oil
1/2 cup honey
2 teaspoons salt
1 egg white, beaten (for wash)
1 cup Unprocessed Bran
2 cups whole wheat flour
4 to 6 cups (as needed) Pillsbury Bread Flour (white)

Sprinkle yeast into water in large bowl. Stir with wooden spoon to mix. Add oil, honey, and salt. Mix. Stir in bran and whole wheat flour. Stir with wooden spoon until smooth.

With the aid of a plastic pastry scraper, add white flour as needed so that dough is no longer sticky, and stir until well mixed. Place on lightly floured board or countertop and knead about 10 minutes, adding up to one cup more white flour if needed. Place dough in large greased bowl, then turn it over so greased side is up. Cover and let rise at about 85 degrees for 1/2 hour or until double in bulk.

Punch down and divide into three portions. Knead each portion until smooth, and roll into log shaped loaves. Place seams on the bottom and place in pans. Let rise until double in bulk, about 40 minutes.

Wash: mix one egg white with one tablespoon water. Makes enough for six loaves. Brush on loaves just before baking. Sprinkle sesame seeds on top and pat down lightly with brush.

With an electric oven, place cookie sheets on bottom rack to produce more even baking. Bake on middle rack at 375 degrees for 40 to 45 minutes. Loaves are done when they are golden brown and sound hollow when tapped on the bottom. Cool on racks.

Adjustments to make white bread:

1 1/2 tablespoons salt
3 tablespoons sugar, instead of honey
8-9 cups bread flour, instead of bran and whole wheat flour


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