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Honey Whole-Wheat Bread

Source of Recipe

From "Martha Stewart's Baking Handbook" by Martha Stewart


List of Ingredients

â—¦ 3 ½ cups warm water (about 110° F)
â—¦ 3 tablespoons honey
â—¦ 2 envelopes (¼ ounce each) active dry yeast
â—¦ 1 ½ pounds (about 4 ½ cups) bread flour, plus more for dusting
â—¦ 1 ½ pounds (about 4 ½ cups) whole-wheat flour
â—¦ 5 ounces (about 1 cup) wheat germ
â—¦ 2 tablespoons coarse salt
â—¦ Vegetable oil, for bowl, pans, and plastic wrap
â—¦ 1 large egg yolk
â—¦ 1 tablespoon heavy cream


Recipe

Combine the warm water, honey, and yeast in a large liquid measuring cup, stirring until the yeast dissolves. Let stand until foamy, about 5 minutes.

In a large bowl, whisk about 4 cups bread flour with the whole-wheat flour, wheat germ, and salt. Make a well in the center. Pour in the yeast mixture, and stir with a wooden spoon, gradually drawing in the dry ingredients until combined.

Turn out the dough onto a lightly floured work surface. Gently knead in the remaining ½ cup bread flour a little at a time until dough is smooth and elastic, 10 to 15 minutes. Place in a lightly oiled bowl; cover with lightly oiled plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 1 ½ hours.

Preheat the oven to 400° F, with the rack in the center. Brush two 9-by-5-inch loaf pans with oil. Punch down the dough with your fist, then turn it out onto a lightly floured work surface. Divide dough in half. Flatten one half into an oval approximately the length of the pan, and roll up lengthwise, gently pressing as you go to form a tight log. Place the log, seam side down, into a prepared pan. Repeat with remaining dough. Cover loaf pans with oiled plastic wrap. Let rise in a warm place until doubled in bulk, 30 to 45 minutes.

Using a lame or a razor blade, slash the loaves down the center in one quick, even motion. In a small bowl, beat the egg yolk with the heavy cream, and brush over the tops of the loaves. Bake, rotating pans halfway through, until bread is deep golden brown, 50 to 60 minutes. (If the tops are browning too quickly, during the last 30 minutes of baking, tent with aluminum foil.) Transfer pans to a wire rack, and let cool 5 minutes. Turn out the loaves onto the rack to cool completely before serving.

Makes two 9-inch loaves