Honey Whole Wheat Bread

This is the recipe we used for whole wheat bread for several years.  it came with our Bosch Universal Kitchen Machine.

6 1/2 cups of hot water
1 cup of oil (you can reduce this by half)
1 cup of honey (you can reduce this by half, and I suggest you do unless you are making a sweet bread)
2 Tablespoons of sea salt
2 T. Lecithin (you can leave this out, or you can crush a vitamin C tablet and mix it in with the water)
1/3 cup vital wheat gluten (you can leave this out)
white wheat flour- 8 cups

3-4 Tablespoons yeast

Additional flour

Put the above ingredients in the bowl of the Bosch in the order listed, ending with yeast.  Turn the Bosch on speed one and add more wheat flour a cup at a time until the dough pulls away from the side of the bowl.
This is tricky, because you don’t want to add too much flour, but I usually find it better to add another cup or two of flour so that it actually cleans the side of the bowl.  Then turn it up to speed 2 and run the mixer another three or four minutes.

For regular loaves of bread:

Grease your breadpans (six of them).  Oil your hands and a cutting board or a clean space of the counter.
Remove the dough from the mixer and slam it down on the counter seven times.  When it comes to this step, the Boy loves to volunteer.  It breaks out air pockets  Cut the bread into six equal pieces.
Slam each piece on the counter another seven times (I don’t know why seven and not six or eight).  Shape into ovals and put in the bread pans.
I like to gently flatten each loaf by making a fist and pressing down with the flat part of the fist (between the knuckles on your hand and the first knuckles on your fingers).  Then I use my fingers to push down the dough a little more around the edges.  This gives it a nice, rounder top (like storebought)- and then I slit the top crust from end to end with a knife.

Let rise until double in size- anywhere from 30 to 60 minutes depending on variables like the temp of your dough, of your house, and the humidity levels, as well as the freshness of your yeast.
Bake in preheated oven at 350 minutes for 30 to 40 minutes.
Remove and cool.  You can rub the tops with butter to make them all pretty and shiny.

I don’t always make loaves.  Sometimes I play, making various other shapes, and sometimes I use shaped bread tubes, and sometimes I make tiny loaves using some smaller pans, or hamburger buns.

To make buns, divide the dough into sixths as above, and then divide each sixth into 8 to 10 pieces.  Shape into rolls and put them on a buttered jelly roll pan- fairly close together.  Once they are all on the pan, you are going to flatten them just a little bit, and they should be close enough together so they are touching each other once you’ve pressed them down.  Let rise as usual, then bake for 20 minutes, brush tops with butter.
having them touch each other makes for a really soft bun.

You can see pictures of the shapes I made from one batch on our facebook page in this photo album.

You can use this recipe for buns, cinnamon rolls, challah, and hedgehogs.=) Check out the photo album on my FB page for the tutorial for making the Hedgehogs.

Linked at Tuesday Tidbits
Tasty Tuesdays held at Beauty and Bedlam
Linked a mortifying number of times at Made from Scratch Tuesday

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2 Comments

  1. shopannies
    Posted March 30, 2011 at 2:08 am | Permalink
  2. PERMANENT POSIES
    Posted March 30, 2011 at 3:10 am | Permalink

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