HONEY WHOLE WHEAT BREAD
Here's another favorite country bread that includes honey and eggs. The baking temperature is reduced in the convection oven although the baking time remains the same.
Yield makes two 9 × 5-inch loaves
Number Of Ingredients 7
Steps:
- In a large, warmed bowl, dissolve the yeast in 1/4 cup warm (105° to 115°F) water. Add the honey. Let stand for 5 minutes or until the yeast foams.
- Add the melted butter, milk, eggs, and whole wheat flour and mix until smooth. Beat in enough of the bread flour to make a stiff dough. Cover the bowl and let the dough rest for 15 minutes.
- Turn the dough out onto a lightly floured board. Knead, adding flour sparingly, until the dough is springy and smooth, about 10 minutes. If desired, you may mix and knead the dough in a heavy-duty mixer using the dough hook.
- Cover and let rise until doubled, 1 to 1 1/2 hours. Punch the dough down. Turn it out onto a lightly oiled board. Knead to squeeze out air bubbles. Divide the dough into two pieces and shape into two oblong loaves. Grease two 9 × 5-inch loaf pans. Place the loaves in the pans smooth side up. Cover and let rise until almost doubled, 45 minutes to 1 hour.
- Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection bake at 325°F. Bake on the center rack for 25 to 30 minutes or until a wooden skewer inserted into the bread comes out clean and dry. Remove the bread from the pans and cool on a wire rack.
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