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Honeyed Wheat Bread

 
Honeyed Wheat Bread
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photo credit: Ev Thomas
A simple yeast bread sweetened with honey and flavored with a hint of lemon peel.
Recipe By: Stone-Buhr Flour
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 2 loaves
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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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