Butter
Top Honey Whole Wheat Bread Recipe
Makes 2 Loaves or 20 Rolls
From the Kitchen of Joe Valencic
jvalencic@gmail.com
Ingredients:
| Item | Weight | Baker's % |
| Whole wheat flour | 10 oz. (32%) | 100% |
| Unbleached bread flour | 1# 5 oz (68%) | |
| Milk | 4 oz. | 13% |
| Water (110 F) | 13 oz | 42% |
| Salt | .6 oz | 2% |
| Instant yeast | .45 oz | 1.5% |
| Honey | 3 oz | 9.6% |
| Butter | 3 oz | 9.6% |
| Vital wheat gluten | .6 oz | 2% |
| TOTALS | 4# 7.6 oz | 179.7% |
Directions:
1. Combine
milk, honey and butter in small saucepan. Heat over low heat and stir
until butter melts and sugar dissolves. Cool to lukewarm (less than 110
F).
2. If using active dry
yeast, dissolve
yeast in warm water in warmed bowl and let stand for 10 minutes. If using Instant Yeast,
just add it to
the flour and mix it in before adding liquids.
3. Add lukewarm milk
mixture and water to 3 C (15 oz.)
flour. Attach
bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on
speed 2,
add remaining flour, 1/2 C (2.5 oz.) at a time (slowly so it doesn't
fly out of
bowl), until dough clings to hook and cleans side of bowl. Knead on
speed 2 for
2 minutes longer, or until dough is smooth and elastic. Dough will be
slightly
sticky to the touch. (At this point I take the dough and knead it for
5-7
minutes, if needed, adding flour as needed, until I get
the feel I want from the dough...smooth & elastic)
4. Place in a
greased bowl, turning to grease top. Cover; let rise in warm place,
free from
draft, until doubled in bulk, about an hour.
5. Punch dough
down and divide in half. Shape each half into a loaf and place in a
greased 8
1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place, free
from
draft, until doubled in bulk, about 1 hour. Slash
top of loaf lengthwise and brush with egg whites.
6. Bake at 400
degrees F for 30 minutes, or until 200 F internal
temperature.
Remove from pans immediately and cool on wire racks. Rub top crust of
loaf with sweet butter to soften crust. Do not bag bread until it
reaches room temperature.
For Hamburger and hot dog buns, divide the dough into 2-1/2 oz portions and shape into a ball. Allow dough balls to rest for 5 minutes, then flatten with the heel of your hand and place on cookie sheet dusted with cornmeal. Allow about 1" between rolls for expansion/proofing. For hot dog buns, shape into about 5-6" long tubes with seam down. Brush with wisked egg white/water mix and sprinkle with sesame or poppy seeds. Bake at 400 F for 12-14 minutes or until 200 F internal temperature.
