Honey Wheat Bread With Zoom Food

HONEY WHEAT BREAD

Steps:

• Add the water, milk, and honey to the bowl of a standing mixer, and stir to combine. Sprinkle the yeast over the top of the liquid and stir briefly. Let the mixture stand for 5 minutes, until the yeast is activated and looks creamy. Stir in the olive oil.
• Put the oats in a food processor or spice grinder and process to a fine powder. Add the ground oats to the mixing bowl along with the whole wheat flour and 1 cup of the all-purpose flour.
• Fit the mixer with the dough hook and begin mixing the dough on low (speed level 2 or 3 on a KitchenAid mixer) to bring the dough together. As the dough beats, slowly add only enough of the remaining all-purpose flour to bring the dough together into a soft dough. The dough should clean the sides of the bowl, but still stick to the bottom. (*See note.) This will take about 7-8 minutes.
• With the mixer continuing to knead the dough (keep it on low speed), slowly sprinkle in the salt. Once the salt is incorporated, let the mixer continue to knead the dough for another 3 minutes, until the dough is elastic, smooth and soft. Your total knead time should be about 10 minutes.
• Spray a bowl large enough to hold double the amount of dough with non-stick spray, or coat it with a bit of melted butter. Remove the dough from the mixing bowl, shape it into a ball, and plop it down into the greased bowl. Spray a sheet of plastic wrap with non-stick spray, or brush it with a bit of melted butter, and use it to cover the bowl.
• Let the dough rest at room temperature until it has doubled in size. Depending on the temperature of the room, this will take between 60 and 90 minutes. (*See notes below about controling the temperature of the dough as it rises.)
• Spray two 8 & 1/2 by 4 & 1/2 inch loaf pans with non-stick spray, or coat with a bit of melted butter. Dump the dough out onto a clean work surface and divide into two pieces. Lift one piece of dough and form it into a ball by using your thumbs to gently stretching the outside of the dough into a ball, pinching the dough together at the bottom. Bring the opposite sides together and pinch together at the bottom. Lay the ball of dough on your work surface, and roll it back and forth a few times to create an oblong ball. Lay the dough, seam side down, into one of the loaf pans. Repeat with the other half of dough.
• Spray two sheets of plastic wrap with non-stick spray, or brush them with a bit of melted butter and loosely cover each loaf.
• Allow the loaves to rise at room temperature until they double in size again, rising over the tops of the pans, 45 minutes - 1 1/2 hours.
• While the loaves rise, preheat your oven to 375 degrees F (190 degrees C). When the loaves are fully risen, bake for 35-40 minutes, until they are golden brown and an instant read thermometer plunged into the center of one of the loaves registers between 190 - 200 degrees.
• Remove from the oven and use a dish towel to grip the top of each loaf to lift it from the pan onto a wire rack. Allow to cool completely.
• Once cool, the loaves can be wrapped in plastic and stored for 2-3 days at room temperature. For longer storage, wrap the bread airtight and freeze for up to 1 month. Thaw at room temperature, still wrapped.

HONEY WHEAT BREAD

Steps:

• In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.

HONEY WHEAT BREAD

Steps:

• Preheat oven to 375 degrees Fahrenheit. Combine all ingredients, knead for about seven minutes or until dough is no longer wet but smooth. Let bread rise until doubled in size, punch down and shape into loaves. Let bread double in size again. Bake until crusty and brown on top.

VERMONT HONEY-WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oats, buttermilk, syrup, honey, eggs, butter, wheat germ, salt and whole wheat flour. Beat on medium speed for 3 minutes. Stir in enough all-purpose flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Shape into two loaves; place each in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes., Beat egg white and water; brush over loaves. Sprinkle with oats. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.