Tuesday, August 01, 2006

Honey Whole Wheat Bread

My brother met his wife when they were together in the government Katimavik program in the early 80's, it's a program designed to give young people experience, not only in living in a number of different places, but in different societies too. They live part of the time in the Yukon, part of the time in Saskatchewan, and the rest in Quebec. One of the main things that they did learn, was to cook, they rotated in who would do the cooking. There was a lot of vegetarian-style meals served, as there was little meat to go around. This recipe is one that survived past the experience, the two of them made it several times after that, but soon graduated to a bread maker when they got their own house. Potato water is the water used to boil potatoes, you keep it instead of pouring it down the drain. You must make sure not to heat the water-oil-honey mixture too hot, otherwise it will kill the yeast. The bread itself is quite tasty, fairly solid, and good when toasted. I imagine that it could be adapted to a bread maker style recipe, but it's easy enough to make, with good results that can be duplicated.

Honey Whole Wheat Bread
3 cups whole wheat bread flour, plus 1 additional cup
1/2 cup nonfat dry milk
1 Tbsp salt
2 pkg. dry yeast
3 cups water or potato water
1/2 cup honey
1 Tbsp oil
4 to 4-1/2 cups white bread flour

Heat in saucepan until warm, the water, honey and oil.

Combine in mixer bowl, the 3 cups whole wheat flour, dry milk, salt and dry yeast.

Pour warm (not hot) liquid over flour mixture. Beat with electric mixer for 3 minutes.

Stir in additional cup of whole wheat flour and white flour.

Knead 5 minutes, using additional white flour, if necessary. Place in a well-greased bowl, turn to coat dough, and let it rise in a warm place until it is double in size. Punch down, then divide dough in half and shape into loaves. Place in greased 9x5-inch bread pans. Cover and let rise 40-45 minutes. Bake at 375F for 40-45 minutes.

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