I read this on a couple of blogs a few months back and I have been wanting to make this bread since. After forgetting to get a loaf of bread at the grocery store this weekend, I decided that this would be the perfect opportunity to try out some homemade wheat bread. It was really easy to put together even though I did have to knead the dough by hand for part of the time. My mixer had an accident a few weeks ago and by accident I mean it tried to leap off my counter to it’s death. You ask, how does a Kitchenaid mixer jump off a counter? Well, this is a very good question. While making pizza dough, I walked away from my mixer and because the dough was unbalanced it caused the mixer to rock itself off the counter. It made a really loud noise causing my boyfriend to run into the room to see what happened to me. Since this sad, sad moment, my mixer has been a little out of sorts. Tip to everyone: push your mixer far back on the counter and if you are kneading dough, don’t walk away from your mixer!
Back on topic, you should really try making this bread (it is possible without a stand mixer!) I have been enjoying it all week for breakfast, and put the other half in the freezer.
Light Honey Wheat Bread
2 1/2 cups (11.25 oz.) bread flour
1 1/2 cups (6.75 oz.) whole-wheat flour
1 1/2 tablespoons honey
1 1/2 teaspoons salt
3 tablespoons powdered milk
1 1/2 teaspoons instant yeast
2 tablespoons unsalted butter or shortening, at room temperature
1 1/4 cups water, at room temperature
In the bowl of mixer combine both flours, salt, powdered milk and yeast with paddle attachment. Add in the butter, honey, and water. Mix on low until combined, add it small amount of water if flour is still sitting on the bottom of the bowl. Change mixer to dough hook and mix on medium speed for about 6 minutes (or knead on a floured surface for 10 minutes). The dough should registers between 77-81 degrees, and not feel sticky (it should feel slightly tacky.)
Take a large bowl and lightly oil. Place the dough ball in the bowl and cover with plastic wrap. Let the dough rise for 1 1/2 to 2 hours, it should rise to twice it’s size. Once the dough is ready, place on a lightly floured surface. Work into a 9×5 inch rectangular. Start to roll the dough length wise, pinching the crease each turn to keep it together. After the dough is completely rolled up, roll back and fourth to smooth out crease, the dough should be about 9 inches in length. Place the rolled dough in a 9×5 inch lightly oiled bread pan. Mist dough with cooking spray and loosely cover with plastic wrap. Leave in bread pan and allow to rise for 90 minutes. Preheat oven to 350 when there is ten minutes left of the bread rising. Make sure oven rack is in the center of the oven. Once the dough has risen above the top of the pan. Place bread pan on a baking sheet and place in the oven for 25 minutes. Turn pan around 180 degrees and continue to bake for 15-30 minutes. When the bread is done the center should register 190 degrees with a meat thermometer and make a hollow noise when knocked on. Take bread out of pan and place on cooling rack. After 1-2 hours, cut bread into half inch slices. Should make around 16 slices. Each piece is 3 Pointsplus.