I found what seemed to me to be a great recipe for Honey Whole Wheat Bread on the Gold Medal Flour Website. I am lazy, I use my KitchenAid classic 4 ½ -quart mixer to knead dough. The recipe calls for 8 ¼ cups, 4 cups whole wheat and 4 cups bread flour. KitchenAid recommends not using more than 6 cups whole wheat flour and 8 cups AP flour in their Classic 4 ½ quart mixer. Since I can’t afford a 6-quart, or a Hobart stand mixer at this time I just halved the recipe and converted it to grams.
I used Molasses instead of the Honey in the recipe below.
HONEY-WHOLE WHEAT BREAD ½ recipe
- 7 g regular active dry yeast
- 56 g warm water (105° F to 115° F)
- 85 g honey or Molasses
- 30 g butter or margarine, softened
- 8 g salt
- 250 g very warm water (120°F to 130°F)
- 270 g Gold Medal™ whole wheat flour
- 165 to 225 g Gold Medal™ all-purpose flour
- In large bowl, dissolve yeast in 56 grams warm water. Add honey, butter, salt, 250 grams very warm water and 135 grams of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 135 grams whole wheat flour.
- With spoon, stir in 135 to 165 grams of the all-purpose flour until dough pulls cleanly away from side of bowl.
- On lightly floured surface, knead in remaining 60 to 120 grams all-purpose flour; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
- Generously grease 1 (8×4- or 9×5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate. Shape dough into loaf; place in pan. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
- Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaf sound hollow when lightly tapped. Immediately remove from pan to cooling rack. Cool completely, about 1 hour.
- As soon as you begin to prepare to make your dough turn your oven on to the lowest setting Mine is 170° f and as soon as it reaches temperature turn it off. As you make your dough it will cool down. It is just warm enough when it comes time to put the dough in for the first rise and the second.
I baked the bread it came out great This is one bread I will make again the crumb is light and airy though I baked it 10 minutes at 350 I will increase the time to 15 minutes and it should be perfect. The crust is just right for me.