In my second attempt at bread making, I chose a “healthier” option. This was my first time working with whole wheat flour. I didn’t find it to be too much different than working with all purpose flour, just a little bit more dense.
I kneaded the dough in my stand mixer, and after 10 minutes, it was still incredibly sticky. The same held true after 20 minutes, so I added another half cup of flour. After another 10 minutes of mixing, it was still very sticky rather than elastic.
The recipe I was working off of didn’t really provide an idea of how long the rise time would be, so looking at a similar recipe, I figured it would be about an hour. Turned out, in order for the dough to double in size, it was more like 3.5 hours, and didn’t rise as much as I was expecting it to.
But rather than give up and call this attempt a failure, I baked it according to the directions. And while it wasn’t the “loaf” shape I was hoping for, it was still really yummy. Despite being 100% whole wheat, it was still fairly light and airy. The recipe makes 2 loaves, which was great because when we finished the first loaf within a number of days, we still had another loaf sliced and frozen just waiting to be devoured.
Honey Whole Wheat Bread with an Oatmeal Crust – slightly adapted from Whole Family Fare
- 1 Tbsp. Honey
- 1/4 Cup Warm Water (105 degrees)
- 2 1/4 tsp. or 1 Package Active Dry Yeast
- 6 1/2 Cups Whole Wheat Flour (I used an additional 1/2 Cup)
- 1 Tbsp. Sea Salt
- 2 1/2 Cups Hot Water
- 1/4 Cup Honey
- 1/3 Cup Unsalted Butter
- 1 Egg White
- 1/4 Cup Oatmeal
Dissolve honey in warm water. Add yeast and set aside until the mixture starts to bubble (about 10-15 minutes). In the bowl of a mixer, mix together salt and flour. Add hot water, honey, flour and yeast mixture. With the dough hook attached, knead until dough is smooth and elastic (about 10 minutes).
Divide dough in half and place into two greased loaf pans. Brush egg white over the tops and sprinkle with oatmeal. Press oatmeal lightly to stick. Cover with plastic wrap or a damp towel and put in a warm place (I used my pantry) to rise until doubled in size.
Preheat oven to 350. Once warm, bake for 35 minutes.
If freezing, slice and place into a freezer safe ziploc bag.