Here you go Smoking Al

Discussion in 'Breads' started by roller, Nov 16, 2011.

  1. roller

    roller Smoking Guru SMF Premier Member

    Al I have not tried this one yet but will soon. Maybe you could try it since it is a Whole Wheat bread...

    • 3 cups warm water (110 degrees F/45 degrees C)
    • 2 (.25 ounce) packages active dry yeast
    • 1/3 cup honey
    • 5 cups bread flour
    • 3 tablespoons butter, melted
    • 1/3 cup honey
    • 1 tablespoon salt
    • 3 1/2 cups whole wheat flour
    • 2 tablespoons butter, melted


    1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
    2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
    3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
    4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely
  2. That looks pretty good. My Honey wheat ale would probably go good with that.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Roller!

    I wonder what would happen if you used all whole wheat flour?

    I guess it would be like a brick, but I may try it anyway.
  4. chef willie

    chef willie Master of the Pit OTBS Member

    LOL....yeah, Al, think you're right on that one. Straight wheat flour has never worked for me. Might be a good door stop though
  5. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Hey guys, I'm not a bread maker of your caliber and I cheat and use a bread machine, but I learned a trick of adding a beaten egg to any nonwhite flour and it helps diminish the heaviness, also for whole wheat I don't use bread flour, but rather all purpose (with Levin) and add 1 1/2 tsp gluten per cup of white flour, seems like the coarser flour doesn't 'pack' as much or become so dense.


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