I figured this would be a delicious way to start my first blog post. It has been tricky figuring this out, but I am slowly getting it. Today I made some 100% Whole Wheat Honey Bread that is my Grandma Deans. I love using her recipes, as a mother to 11 children and as a child of a bread baker she has plenty of good ones. I hope you enjoy this recipe as much as me… if you have any questions please let me know. Enjoy – Megan
100% Whole Wheat Honey Bread – This is my Grandma Deans recipe
8 3/4 – 9 3/4 Cup Whole Wheat Flour – (I like to use a good quality flour like King Author)
4 teaspoons of Salt
2 packages of active dry yeast (4 1/2 teaspoons)
1 1/4 Cup Milk – (I like to use at least a 2%, but use what you have)
1 1/2 Cup Water
1/2 Cup Honey
4 Tablespoons of Butter (use real)
In a large blow throughly mix 3 cups of flour, the salt, and yeast. Then combine milk, water, honey and butter in a sauce pan. Heat over a low heat until liquids are warm (90 – 110 degrees will do the trick). Butter does not need to melt. Gradually add dry ingredients and beat for 2 minutes at a medium speed in your mixer (if you are using one). Add 1 – 2 cups of flour or enough flour to make a thick batter. Beat again for a minute or two. Then start to add rest of flour until you have a soft yet elastic dough, it should not be sticky. You can use your machine to do this your will need to start kneading the remaining flour in by hand. You should be able to poke the dough with your finger and the dough should not stick. In the winter months when it is drier you may use less flour than in summer months so you will need to use best judgement here. Just try to get your dough Then turn out to a lightly floured surface, quickly knead for a minute or two and place in a greased bowl and proof (you can proof using plastic wrap or a dampened towel). Let rise in warm place, free from draft until doubled about 90 minutes or so. (Can be a bit longer or less). Punch dough down, and turn out onto a lightly floured surface, divide dough in half or in thirds depending on your bread pan sizes. Shape each piece into a loaf place into greased bread pans. Cover and let rise again until like doubles in bulk 45 – 60 minutes. Bake in moderate oven at 375 for 35-40 minutes. The internal temp should read 180 for bread to be baked through.
This bread is an excellent source of fiber and is wonderful warm served with honey and butter, or used as sandwich bread. I would recommend once the bread has cooled to room temperature slice the loaf entirely, place in ziplock freezer bag and pop into freezer it should keep for up to 1 – 3 months.
Delicious! Please let me know if you have any questions!
In fellowship and food – Megan