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Honey Whole Wheat Bread

Here’s another favorite country bread that includes honey and eggs. The baking temperature is reduced in the convection oven although the baking time remains the same.

Recipe information

  • Yield

    makes two 9 × 5-inch loaves

Ingredients

2 1/4 teaspoons (1 package) active dry yeast
1/4 cup honey
2 tablespoons butter, melted
1 1/2 cups milk, scalded and cooled to 105° to 115°F
2 eggs, at room temperature
2 cups whole wheat flour
3 to 3 1/2 cups bread flour

Preparation

  1. Step 1

    In a large, warmed bowl, dissolve the yeast in 1/4 cup warm (105° to 115°F) water. Add the honey. Let stand for 5 minutes or until the yeast foams.

    Step 2

    Add the melted butter, milk, eggs, and whole wheat flour and mix until smooth. Beat in enough of the bread flour to make a stiff dough. Cover the bowl and let the dough rest for 15 minutes.

    Step 3

    Turn the dough out onto a lightly floured board. Knead, adding flour sparingly, until the dough is springy and smooth, about 10 minutes. If desired, you may mix and knead the dough in a heavy-duty mixer using the dough hook.

    Step 4

    Cover and let rise until doubled, 1 to 1 1/2 hours. Punch the dough down. Turn it out onto a lightly oiled board. Knead to squeeze out air bubbles. Divide the dough into two pieces and shape into two oblong loaves. Grease two 9 × 5-inch loaf pans. Place the loaves in the pans smooth side up. Cover and let rise until almost doubled, 45 minutes to 1 hour.

    Step 5

    Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection bake at 325°F. Bake on the center rack for 25 to 30 minutes or until a wooden skewer inserted into the bread comes out clean and dry. Remove the bread from the pans and cool on a wire rack.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
TagsBreadYeastWhole Wheat FlourFlourNut FreeVegetarianBakingCookbooks
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