100% Honey Whole Wheat/Cracked Wheat Bread

"This recipe is adapted from The El Molino Cookbook that I've had for a million years!This has the potential to make 3 loaves and is the ONLY recipe I use for whole wheat bread.It is the moistest I've ever had and because honey is a natural preservative it has a longer shelf life. You can add a little more honey and make amazing dinner rolls or cinnamon rolls.The cookbook states "the same natural ingredients but a new improved method that gives a higher, lighter loaf." Yes, this rises 3 times! I use the quick acting yeast and am able to make 9 loaves in a day without stressing out.You can substitute about a cup of the whole wheat flour with a cup of white bread flour but I rarely do.Enjoy!"
 
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photo by Maine Sailor Chef photo by Maine Sailor Chef
photo by Maine Sailor Chef
photo by Maine Sailor Chef photo by Maine Sailor Chef
Ready In:
1hr 30mins
Ingredients:
9
Yields:
3 loaves
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ingredients

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directions

  • In the bowl of your electric mixer (I use a KitchenAid ) dissolve yeast in warm water. Add milk, honey, oil, salt and eggs. Mix until blended.
  • Add 2 1/2 cups of the flour and beat for 3 to 4 minutes. Cover bowl with plastic wrap or a warm towel and allow sponge to rise in a warm place until doubled in bulk, about 30 minutes.
  • Mix in remaining flour reserving 1/2 C for kneading. At this point you may add the softened cracked wheat if desired. This may seem a little stickier than you may be used to but as long as your fingers don't stick in the dough you have the right amount of flour.
  • Turn out onto floured board or counter top or use the dough hook from your mixer. Knead for 8 to 10 minutes until elastic and smooth.
  • Put in a large buttered bowl and let rise in warm place until doubled in bulk.
  • Punch dough down. On lightly floured board or counter top divide into 3 equal portions. Shape into loaves and place in buttered loaf pans approximately 8" X 4".
  • Cover and let rise for the third time until doubled in bulk.
  • Bake at 375 degrees for 30 - 35 minutes. The bread tests done when the crust make a hollow sound when tapped.
  • Remove from pans and brush with melted butter. Cover with a hot damp towel to soften crust if desired.

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Reviews

  1. one of my favorite recipes ever I have used it for years. Haven't tasted one that I like better yet.
     
  2. This was wonderful and easy to prepare. I think the milk can help add more 'holes' to the interior of the bread too, makes it look nice and light. Great recipe. Perfect for a cold day in Maine!
     
  3. i really liked this bread recipe - i used all whole wheat, but also added a cup of gluten to help it raise... t his is a much less complicated recipe than our favourite - i found it only made two loaves (which in a family of eight is pretty much one meals' worth!) - but i will try doubling it next time... this had a nice flavour, nice consistent texture and minimum of ingredients which was nice :)
     
  4. Later: I am revising my review to four stars after taking a loaf of the bread to another family who really enjoyed it. Maybe I am just too picky. :)
     
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RECIPE SUBMITTED BY

<p>I live in an interesting area that is a mix of cultures and has great grocery stores.The stores here are stocked with items that used to be difficult to find and even health food.There are Asian markets,Mexican grocery and Indian markets. I love ethnic foods of all sorts and love to try all sorts of new tastes.We try to eat light and healthy most of the time but once in awhile... <br />I began my love for cooking and eating good quality foods as a young child. My mom loved to cook for us and since she came down with juvenile diabetes when I was 4 years old,she taught us all about nutrition. Both of my older brothers have a passion for great food as well and are terrific cooks.She never taught me to cook though! She said since she had to learn it on her own so should I.I started with baking and mastered it pretty well. I also made my first Thanksgiving dinner at 17. <br />I became obsessed with nutrition and healthy eating as a teenager and managed to teach my mom a thing or two. As her tastes and cooking techniques changed so did mine. We spent a lot of our time together talking about food, trading recipes or eating.My parents always encouraged us to broaden our horizons and try any new food that came our way.I now have her recipe collection and plan on posting them here soon. I always told her they should be published! <br />My other passions are gardening/landscaping, home improvement, decorating, antique collecting,fitness, my pets and my family to name just a few. I recently became fascinated with orchids much to my husband's dismay. The picture here is of one of my cats, Grady, and a phaleanopsis. I'm always working on a project for our home and my New Years resolution is to finish some of them. A little more paint and a little more fabric and I'll just about be there. Unfortunatly, working full time gets in the way of having more fun with this.</p>
 
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