I have learned a lot about bread making in the last year since I started this blog. It really is an exact science. You can’t make bread by taking any shortcuts.
As I learn, the results just keep getting better.
This bread was definitely a culmination of a lot of learning and hard work. It came out wonderfully.
The dough is very sticky, so it takes quite a while to knead. I ended up adding about a cup of flour over what the recipe called for.
The recipe calls for one to make three loaves. I ended up making two loaves instead. Because of this, I had to cook the bread about 15 minutes longer.
The bread ended up with a lovely crust. So it was crisp on the outside and soft on the inside. It was hearty enough to slice for sandwiches, but tasty enough to eat by itself.
I was very happy with the bread as were the friends I shared it with!
HONEY WHEAT BREAD
3 Cups Milk
2 Teaspoons Salt
3 Tablespoons Molasses
2 1/2 Tablespoons Honey
1/4 Cup Shortening
1 Package Active Dry Yeast
1/3 Cup Warm Water
3 Tablespoons Wheat Germ
2 1/2 Cups Whole Wheat Flour
5 Cups All Purpose Flour
Grease three loaf pans; set aside. In a medium saucepan, heat milk, salt, molasses, honey and shortening until warmed through. Combine yeast and warm water. Let stand until yeast blooms. In a large mixer bowl combine wheat germ, whole wheat flour and 1 cup all purpose flour. With mixer at low speed, gradually add milk mixture and yeast mixture until well mixed. With a wooden spoon stir in enough additional flour to make a stiff dough, about 3 cups. Turn dough onto a lightly floured board and knead until smooth and elastic, adding additional flour as needed. Place dough in a large greased bowl, turning to coat all sides. Cover with a clean towel and all to rise for 1 hour. Punch dough down and knead for 5 minutes to remove excess air. Cut dough into 3 pieces. Cover and let rest for 5 minutes. With rolling pin, roll each piece into a 12x9” rectangle. Roll up from 9” side, pinching seams to seal. Place seam side down in prepared pans. Cover and let rise for 1 hour. Bake in a 350 degree oven for 35 to 40 minutes. Cool on wire racks before slicing.
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