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Recipes
Honeyed Wheat Bread
Honeyed Wheat Bread
Honeyed Wheat Bread
photo credit: Ev Thomas
A simple yeast bread sweetened with honey and flavored with a hint of lemon peel.
Recipe By:
Stone-Buhr Flour
Prep
N/A
|
Total
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|
Serves
Makes 2 loaves
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Stone Buhr Flour
Bread
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Ingredients
1
pkg
active dry yeast
2
cups
milk, scalded and cooled
1/2
cup
warm water
3
cups
Stone-Buhr unbleached white bread flour
1/4
cup
honey
3
cups
Stone-Buhr whole wheat flour
2
tbsp
soft butter
2 1/2
tsp
salt
1
tbsp
grated lemon peel
Instructions
Scald milk in saucepan; set aside to cool. In small bowl, dissolve yeast in 1/2 cup warm water; set aside. In large bowl, combine honey butter and lemon peel; add yeast mixture and milk. In a separate bowl, combine 2 cups of bread flour with salt, stirring well to blend. Add to the large bowl. Stir in 2 cups whole wheat our and mix until thick. Add remaining our gradually until dough becomes soft, thick, and leaves the sides of bowl.
Turn onto lightly floured board; round up into ball and knead for 5 to 10 minutes, or until dough is smooth and elastic. Cover and let rise until doubled. Punch down and shape into 2 loaves. Place in greased 9 x 5-inch loaf pans. Let rise until doubled.
Bake at 400°F for 30 to 40 minutes or until done. Remove from pansimmediately and let cool on wire rack. Brush tops with butter after baking if you want a soft crust.
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