The bread of the month for October was Honey Whole Wheat Bread. I again got the recipe from the More-with-Less cookbook. I really do love the simplicity and practicality of this cookbook. This bread is quite good. Not only that, but the house smells amazing when you bake it – it smells like warm honey. Yum! We liked this bread a little better than the No Knead Wheat Bread for it’s versatility. This bread is not nearly as crumbly, so it’s great for sandwiches, toast and whatever else you need bread for. We’ve decided that for our everyday needs, this is the bread to use. However, if we need bread to go with soup, we’ll make the No Knead Wheat Bread because it’s tastier.
Again, I added 3Tbs. of flaxseeds to the recipe. This bread freezes really well, too, so bake away!
Just a note on the mixing: I didn’t use a mixer. I just used a wooden spoon and made sure to really mix it well. It takes a few minutes longer, but it’s a lot cleaner. When I tried it with the mixer, there was stuff flying all over the kitchen. Reason number one to get a standing mixer someday. 🙂
Honey Whole Wheat Bread from More-with-Less page 57
Combine in mixer bowl:
3 cups whole wheat flour
1/2 cup nonfat dry milk
2 packages dry yeast
(3 Tablespoons flaxseed)
Heat in saucepan until warm:
3 cups water or potato water
1/2 cup honey
2 Tablespoons oil
Pour warm (not hot) liquid over flour mixture. Beat with electric mixer 3 minutes. Stir in:
1 additional cup whole wheat flour
4 – 4 1/2 cups white flour
Knead 5 minutes, using additional white flour if necessary. Place in greased bowl, turn, let rise until double in bulk. Punch down, divide dough in half and shape into loaves. Place in greased 9×5″ bread pans. Cover and let rise 40-45 minutes. Bake at 375°F (190°C) for 40-45 minutes.