Strange things appear in the ingredients list of store-bought bread, including sugarcane fiber, dough conditioners, and distilled monoglycerides. Make your own from simple ingredients instead.
Honey Whole-Wheat BreadHands-on time: 24 min. Total time: 4 hr. 9 min.
Ingredients2 packages dry yeast (4 1/2 teaspoons)1/2 cup honey, divided3 cups warm water (100° to 110°)22.6 ounces bread flour (about 4 3/4 cups)16.6 ounces whole-wheat flour (about 3 1/2 cups)3 tablespoons butter, melted2 teaspoons saltCooking spray
Directions1. Dissolve yeast and 1/4 cup honey in warm water in bowl of a stand mixer; let stand 5 minutes.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Stir 19 ounces (about 4 cups) bread flour into yeast mixture. Add butter, salt, and 1/4 cup honey; beat 1 minute. Add whole-wheat flour, 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of remaining bread flour, 1/4 cup at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 15 minutes. Divide dough into thirds. Working with 1 portion of dough at a time (cover remaining dough to prevent drying), roll portion into a 14 x 7–inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4–inch loaf pan coated with cooking spray. Repeat with remaining 2 portions of dough. Cover and let rise 40 minutes or until dough rises 1-inch higher than tops of pans.
4. Preheat oven to 350°.
5. Bake loaves at 350° for 30 minutes or until loaves are lightly browned and sound hollow when tapped. Remove from pans; cool completely on wire racks.
Note: This recipe yields 3 loaves that freeze nicely. Once the bread has cooled, cut each loaf into 14 slices. Place each loaf in a zip-top plastic bag, remove as much air as possible, and store in the freezer for up to 3 months.
Serves 42 (serving size: 1 slice)CALORIES 115; FAT 1.5g (sat 0.6g, mono 0.4g, poly 0.3g); PROTEIN 3g; CARB 23g; FIBER 2g; CHOL 2mg; IRON 1mg; SODIUM 121mg; CALC 7mg
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