As requested, here is my bread recipe. I have made this with all whole wheat flour, it is a really heavy bread, I prefer it half and half. I have also learned that when using whole wheat flour you can’t neglect the kneading, you need to work with it until the dough is smooth or the gluten won’t develop properly.
2 ½ cup warm (115 degree) water
1 Tbsp active dry yeast
¼ cup honey
3 Cup whole wheat flour
1 Tbsp salt
¼ cup butter
3-4 cups white flour
1-pour water into small mixing bowl
2-Sprinkle in yeast and add honey. Let yeast dissolve without stirring. Yeast will form a tan coating over the water in 5 to 10 minutes. Don’t let it stand so long it becomes light and foamy; it will lose its life.
3-While yeast is dissolving, sift together 3 cups whole wheat flour and salt in to large mixing bowl (I use my mixer) Add butter to flour and salt and cut in.
4-Add yeast mixture to four mixture. Beat well to make a sponge. Cover with plastic wrap or damp towel and let stand 10- 15 minutes.
5-Gradually add white flour to the sponge, never exceeding the lower measurement of 3 cups, adding only enough to make soft dough.
5-Turn onto well floured surface and knead 8-10 minutes, adding flour only as necessary to prevent sticking.
6-Return dough to bowl and cover with plastic wrap or damp towel. Let rise one hour in warm place or until double in bulk.
8-Punch down and divide into 2 portions
9-Shape in to loaves and put in greased loaf pans. Let rise.
10-For superior texture, punch down, reform loaves and let rise a second time.
11-When dough is almost double in bulk bake 30 minutes at 400 degrees, or until done.
12-Remove from pans and let cool on wire rack.
2-Sprinkle in yeast and add honey. Let yeast dissolve without stirring. Yeast will form a tan coating over the water in 5 to 10 minutes. Don’t let it stand so long it becomes light and foamy; it will lose its life.
3-While yeast is dissolving, sift together 3 cups whole wheat flour and salt in to large mixing bowl (I use my mixer) Add butter to flour and salt and cut in.
4-Add yeast mixture to four mixture. Beat well to make a sponge. Cover with plastic wrap or damp towel and let stand 10- 15 minutes.
5-Gradually add white flour to the sponge, never exceeding the lower measurement of 3 cups, adding only enough to make soft dough.
5-Turn onto well floured surface and knead 8-10 minutes, adding flour only as necessary to prevent sticking.
6-Return dough to bowl and cover with plastic wrap or damp towel. Let rise one hour in warm place or until double in bulk.
8-Punch down and divide into 2 portions
9-Shape in to loaves and put in greased loaf pans. Let rise.
10-For superior texture, punch down, reform loaves and let rise a second time.
11-When dough is almost double in bulk bake 30 minutes at 400 degrees, or until done.
12-Remove from pans and let cool on wire rack.
This also makes wonderful light white bread, just use white flour throughout the recipe.
I am making this ASAP!! Thanks!