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a bread with good texture, mellow wheat flavor without the slightly bitter taste you get with most wheat bread. uses Peter Reinhart's method of making a grain mash to partially cook the whole wheat flour.
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In a 2-quart microwave safe bowl, make a mash of the boiling water and honey with 1 cup whole wheat flour until smooth. cover with plastic and place in microwave. set a cup of boiling water in the oven to help keep it warm. after 15 minutes, reheat the mash and water by microwaving on high for 1 minute. thirty minutes later, again reheat by microwaving on high for 1 minute. let cool to room temperature.
in a large bowl of mixer with dough hook attachement, mix 2 cups flour, salt, gluten and yeast. add water and oil, and mix until smooth. brush or spray surface of dough with oil and cover with plastic wrap. let rise at room temperature for 1-2 hours. or for convenience refrigerate for 3-10 hours and then let rise for 12-18 hours.
add cooled mash, 1/2 cup flour, to dough with dough hook and mixer on low. shape and let rise 2-4 hours.
preheat oven to 375 degrees, bake 50-55 minutes or until center reads 206 degrees. bake for 5 minutes more to ensure center is done. cool on wire rack for 10 minutes.
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