For more recipes, see the cookbook section of the Reading List
Honey Whole-Wheat Bread Recipe
is the basic recipe used in my workshops.
For a printable version of this and
the yeast': Pour the packet of yeast into the 1/2
cup of lukewarm water, add the honey and mix gently. Set
mixture aside for 5 - 10 minutes. Small bubbles will form a
foam on the surface of the mixture if the yeast are sufficiently
active. If no foam appears start over with a new packet
) While the yeast is proofing, mix the dry ingredients together
in a large mixing bowl and then add the water and oil and stir.
When the yeast mixture has bubbled add it and stir thoroughly.
The dough should be slightly sticky and form into a ball-like
shape. (If necessary adjust the consistency by adding a little
more water or flour).
the dough on a floured surface and knead for 10 - 15 minutes.
Kneading involves a pressing/pushing and folding motion.
4. Fermentation or 1st Rising: Pour approx. 2 tsp. canola or corn oil into the mixing bowl and then place the ball of dough in the bowl and rub it in the oil. Turn the dough over (the top should now be coated with oil - this will prevent it from drying out) and then cover the bowl with plastic wrap or a cloth. Leave the bowl in a warm spot (75 - 80 degrees) until it doubles in size - approx. 1 1/2 hours.
Punching down/Shaping of loaves/ 2nd Rising: Gently
push down on the dough; it will collapse as the carbon dioxide
that has inflated it is released.
6. Baking: Preheat
the oven to 375 degrees. Bake the loaves for 20 minutes and
then rotate them in the oven if they are browning unevenly.
Bake for another 20 - 25 minutes until loaves are a nice light
brown on top.
Cooling and eating: Remove the
loaves from the loaf pans and place on a cooling rack for at
least 15 minutes. Once cooled, slice and enjoy!