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Whole Wheat Bread, w/honey lemon




Source of Recipe


from Liz at rdj
Whole Wheat Bread, w/honey lemon

2 1/2 cups bread flour
1 Tablespoon yeast
2 teaspoons salt
2 1/4 cups warm water
1/4 cup honey
3 Tablespoons butter
1 Tablespoon grated lemon zest
2-3 cups whole wheat flour

dissolve the yeast in the water.
add the rest except for the whole wheat flour,
stir with a wooden spoon for about 10 minutes.
the dough will be more like a thick batter at this point
and should seem rubbery.
add the whole wheat flour a bit at a time, first stirring
in then kneading. one thing that bread books assume you
know (and I didn't!!!) that if the dough is sticky, add
more flour (usually white unless otherwise specified).
the dough shouldn't be sticky but should still be soft.
you don't want it too stiff or dry, especially with whole
grain flours.
knead 5-10 minutes or so, cover and let rise 20 minutes.
shape into loaves (makes 2 2# loaves),
put in greased loaf pans,
cover w/ plastic wrap and let rise in the fridge until
almost double.
brush loaves with a beaten egg and bake at 350 for about
40 minutes or so, turning after 20.
it's done when it sounds hollow when the bottom of the
loaf is tapped.