Best Dark Mother Mabon Honey Wheat Bread Recipes
DARK HONEY WHEAT BREAD RECIPE
Provided by á-6416
Number Of Ingredients 10
Steps:
- "Dissolve the yeast in the warm water. Add honey and mix well. Stir in the whole wheat flour, salt, cinnamon, vegetable oil, and butter and mix until a stiff dough has formed. Gradually work the all-purpose flour into the mix, one cup at a time. Turn the dough onto a lightly floured countertop, and knead for about fifteen minutes. When it reaches the point where it's sort of elastic, shape it into a ball and place it into an oiled bowl. Cover with a warm, damp cloth, and allow to sit and rise until it's doubled in size - usually about 45 minutes. Punch the dough down and cut in half, so you can make two loaves of bread. Place each half in a greased loaf pan, and allow to rise. Once the dough has risen an inch or two above the top of the loaf pan, pop them in the oven. Bake at 375 for half an hour, or until golden brown at the top. When you remove the loaves from the oven, allow to cool for about fifteen minutes before removing from the pan. If you like, brush some melted butter over the top of the hot loaves, to add a pretty golden glaze to them. Note - If you're doing this in a bread machine, remember, the recipes makes two loaves. Halve everything if you're allowing the machine to do the mixing. If you hand mix it, you can still drop the single-loaf balls of dough into the machine to bake."
HONEY WHEAT BLACK BREAD (LIKE OUTBACK'S BREAD)
This is a recipe I found at King Arthur Flour site. Here is what they state about the recipe: This loaf, often known as Canadian Brown Bread, is dark and quite sweet, but pleasingly so; we love it with just a plain pat of butter. Time doesn't include 1 hour or more rising time. Update 2/22/12 - I have now made this recipe and adjusted it according to what I did differently. This is now, an adapted version of King Arthur's recipe, as several of the reviews on their site had problems with the amount of liquid/flour ratio and I changed the type of cocoa and cut the amount of instant coffee.
Provided by diner524
Categories Yeast Breads
Time 40m
Yield 8 small loaves, 16 serving(s)
Number Of Ingredients 10
Steps:
- Manual/Mixer Method: In a medium-sized mixing bowl, or the bowl of your electric mixer, combine all of the ingredients. Stir the mixture together, using your hands, a spoon, or your mixer, till the dough forms a shaggy mass that begins to pull away from the sides of the bowl.
- Knead the dough, by hand or mixer, for about 10 minutes, till it's become smooth. Transfer it to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until doubled in bulk, at least 1 hour.
- Bread Machine Method: Place all of the ingredients into the pan of your bread machine. Program the machine for manual or dough, and press Start. Examine the dough about midway through the kneading cycle; it should be soft and smooth, but not overly sticky. Adjust the consistency with additional water or bread flour, as needed. Allow the machine to complete its cycle.
- Divide the dough into 8 pieces. Shape each piece into a small log-shaped loaf. This dough is soft, so use flour or a non-stick spray on your hands. Sprinkle a lightly greased or parchment-lined baking sheet with cornmeal, place the loaves on the sheet, and cover. Let the loaves rise for 1 hour, or until they look "puffy" but aren't doubled in size.
- Bake the bread in a preheated 350°F oven for 20 to 25 minutes. The loaves will appear slightly darker on the top when they're done. Remove them from the oven, and cool on a wire rack. Yield: 8 mini-loaves.
- This bread stays moist and delicious for at least four days. If you want a less sweet bread, just cut the honey to 1/4 cup and leave out the 1 tablespoon sugar. The bread won't stay moist as long, but has very good flavor. We also tried this bread with molasses in place of the honey, and it was very good.
Nutrition Facts : Calories 159.1, Fat 2, SaturatedFat 1, Cholesterol 3.8, Sodium 220.2, Carbohydrate 32.7, Fiber 2.3, Sugar 9.6, Protein 3.9
DARK MOTHER - MABON HONEY WHEAT BREAD
At Mabon, we celebrate the goddess in her aspect as the crone, the wise old woman. This honey wheat blend is a delicious way to celebrate the end of the harvest. Serve warm with herbed oils for dipping, or with a big scoop of Apple Butter. Makes 2 loaves
Provided by Linda Rupp
Categories Sweet Breads
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Dissolve the yeast in the warm water. Add honey and mix well. Stir in the whole wheat flour, salt, vegetable oil, and butter and mix until a stiff dough has formed. Gradually work the all-purpose flour into the mix, one cup at a time. Turn the dough onto a lightly floured countertop, and knead for about fifteen minutes. When it reaches the point where it's sort of elastic, shape it into a ball and place it into an oiled bowl. Cover with a warm, damp cloth, and allow to sit and rise until it's doubled in size -- usually about 45 minutes.
- 2. Punch the dough down and cut in half, so you can make two loaves of bread. Place each half in a greased loaf pan, and allow to rise. Once the dough has risen an inch or two above the top of the loaf pan, pop them in the oven. Bake at 375 for half an hour, or until golden brown at the top. When you remove the loaves from the oven, allow to cool for about fifteen minutes before removing from the pan. If you like, brush some melted butter over the top of the hot loaves, to add a pretty golden glaze to them.
- 3. Note - If you're doing this in a bread machine, remember, the recipes makes two loaves. Halve everything if you're allowing the machine to do the mixing. If you hand mix it, you can still drop the single-loaf balls of dough into the machine to bake.
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