The Ginger Scone Diaries


Bread Making :: Pt. 3
February 27, 2009, 11:07 pm
Filed under: Baking

And… we’re done. I wasn’t anticipating such a great outcome, but these turned out quite nicely.

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Honey Whole Wheat Bread from Martha’s Baking Handbook

Makes 2 loaves.

  • 3 1/2 cups warm water, 100 degrees to 110 degrees
  • 3 tablespoons honey
  • 2 packets active dry yeast
  • 4 cups bread flour, plus more for dusting
  • 3 cups whole-wheat flour
  • 1 cup wheat germ
  • 2 tablespoons salt
  • Canola oil, for bowls, plastic wrap, and pans
  1. Combine warm water, honey, and yeast in a large liquid-measuring cup. Stir until dissolved. Let stand until foamy, about 10 minutes.
  2. In a large bowl, whisk together 3 1/2 cups of the bread flour, the whole-wheat flour, wheat germ, and salt. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon, gradually drawing in the flour until well combined.
  3. Remove the dough to a lightly floured surface. Knead in the remaining 1/2 cup bread flour a little at a time until dough is smooth and elastic, 10 to 15 minutes. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Transfer to a warm place, and let rise until double its original size, 1 to 1 1/2 hours.
  4. Preheat oven to 400 degrees, with rack in center. Brush two 9-by-5-inch loaf pans with canola oil. Remove the plastic wrap from the dough. Turn the dough out onto a lightly floured work surface, and punch down. Divide dough into two equal pieces. Flatten one piece of dough into an oval, and roll up lengthwise. Place the roll, seam-side down, into a prepared pan. Repeat process with second piece. Cover with oiled plastic wrap. Place the loaves in a warm place, and let rise again until doubled in size, 30 to 45 minutes.
  5. Bake until deep golden brown, 50 to 60 minutes (the loaves will sound hollow when tapped on the bottom). Transfer pans to a rack, and let cool 5 minutes. Invert the loaves onto the rack to cool completely.
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