Monday, October 20, 2014

Cooking with Grandpa: Honey Wheat Bread

Over Michael's fall break, we finally had some extra time to try another of Grandpa Eddie's recipe.  This time, we decided to try his honey wheat bread.  Along with this Russian black bread, Grandpa almost always had loaves of this honey wheat bread frozen to distribute to everyone at holidays. He also made it into rolls and baked fresh for family dinners. It brings back great memories and tastes amazing. Making our own bread always makes us wonder why we ever bother to buy it. Here's how Grandpa made it:

Honey Wheat Bread

- 2 1/4 c. water
- 1/4 c. oil
- 1/2 c. honey
- 2 pkg. yeast
- 3 c. all-purpose flour
- 3 - 3 1/2 c. whole wheat flour
- 2 t. salt
- 1 T. sugar
- 1 egg


1.  Heat first 3 ingredients to 120-130 degrees F.  Add to other ingredients except 1 c. all purpose flour and whole wheat flour.

2.  Beat on medium speed for 3 minutes, then stir in whole wheat flour to form stiff dough.

3.  Knead about 5 minutes, adding all purpose flour as needed. Dough should be smooth and elastic.

4.  Place in greased bowl, let rise until doubled, 45-60 min.  Punch down, divide into two loaves, place in greased 8x4 pans.

5.  Let rise until doubled, 45-60 min.  Bake at 350 degrees F, 35-45 min.  Loaves should be deep golden brown and sound hollow when lightly tapped.  Brush with butter if desired.

printable recipe

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