Artisan Whole Wheat Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
3/4 Cup Warm Water2 (0.25 oz) packages of active dry yeast1 Tbsp Honey1/3 Cup Extra Virgin Olive Oil2 Cups Warm Water1 1/2 tsp Fine Sea Salt1/2 Cup Honey4 Cups Unbleached All-Purpose Flour4 Cups Whole Wheat Flour2 Tbsp Warmed Butter
1. In a small bowl, combine 3/4 Cup Warm Water with the yeast and 1 Tbsp of Honey. Set Aside for 10 Minutes. In a large bowl, combine the Olive Oil, 2 Cups Warm Water, 1/2 Cup Honey and the Salt. Add yeast mixture, then stir in the Unbleached All-Purpose Flour. Beat for 5 minutes. Cover with a tea towel, and place in (Turned off) oven to let rise for 30 minutes.
2. Stir down dough with wooden spoon and slowly incorporate the Whole Wheat Flour until it forms a soft dough. You may use hands when it starts to get tough to mix with the spoon. Turn out onto lightly floured surface and knead until the dough is smooth and elastic. (About 5-7 minutes) Place in a large greased bowl (I greased mine with Organic Unrefined Coconut Oil) Turn dough in bowl to grease all sides. Cover with Tea Towel and let rise until doubled, about 1 hour more.
3. Grease three 9" x 5" bread loaf pans with cooking spray or butter and set aside. Punch down dough and divide as evenly as you can into 3 pieces. Roll or pat into 12" x 7" rectangles. Spread each with a thin layer of the warmed Butter. Then take the 7" side of the dough, and roll it to the other end, tuck into the bread pan. Repeat with the other 2 pieces of dough. Cover all 3 pans, and let them rise for 30-40 minutes more until dough has doubled. Pre-heat oven at 350 Degrees F. (Optional - Spread a thin layer of warmed butter on TOP of bread before placing in the oven)
Bake bread for 40-50 minutes or until golden brown. Turn out onto wire racks to cool.
Tip: Since you are not likely to eat all this bread in one day, you may wrap any unused bread in plastic (zip lock, or reuse an empty bread bag from store bought bread) and store in the freezer. Take out as needed. Otherwise, Bread is good for about 1 day fresh.
Serving Size: Makes 3 Loaves (48 Slices/16 Slices per Loaf)
Number of Servings: 48
Recipe submitted by SparkPeople user INTOTHEPRETEND.
2. Stir down dough with wooden spoon and slowly incorporate the Whole Wheat Flour until it forms a soft dough. You may use hands when it starts to get tough to mix with the spoon. Turn out onto lightly floured surface and knead until the dough is smooth and elastic. (About 5-7 minutes) Place in a large greased bowl (I greased mine with Organic Unrefined Coconut Oil) Turn dough in bowl to grease all sides. Cover with Tea Towel and let rise until doubled, about 1 hour more.
3. Grease three 9" x 5" bread loaf pans with cooking spray or butter and set aside. Punch down dough and divide as evenly as you can into 3 pieces. Roll or pat into 12" x 7" rectangles. Spread each with a thin layer of the warmed Butter. Then take the 7" side of the dough, and roll it to the other end, tuck into the bread pan. Repeat with the other 2 pieces of dough. Cover all 3 pans, and let them rise for 30-40 minutes more until dough has doubled. Pre-heat oven at 350 Degrees F. (Optional - Spread a thin layer of warmed butter on TOP of bread before placing in the oven)
Bake bread for 40-50 minutes or until golden brown. Turn out onto wire racks to cool.
Tip: Since you are not likely to eat all this bread in one day, you may wrap any unused bread in plastic (zip lock, or reuse an empty bread bag from store bought bread) and store in the freezer. Take out as needed. Otherwise, Bread is good for about 1 day fresh.
Serving Size: Makes 3 Loaves (48 Slices/16 Slices per Loaf)
Number of Servings: 48
Recipe submitted by SparkPeople user INTOTHEPRETEND.
Nutritional Info Amount Per Serving
- Calories: 101.0
- Total Fat: 2.2 g
- Cholesterol: 1.3 mg
- Sodium: 73.0 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 1.6 g
- Protein: 2.3 g
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