Rustico Honey Whole Wheat Bread Food

HONEY WHOLE WHEAT BREAD

Steps:

• Add the honey, yeast and 1/4 cup of warm water to the bowl of a stand mixer. Allow to sit for approximatly 5 minutes until yeast becomes foamy.
• Add the remaining ingredients to the mixer and set to low. Mix until the dough comes together and pulls away from the sides of the bowl.
• Turn the dough out onto a floured counter top and knead for 5-8 minutes until dough is smooth and elastic. If the dough is really sticky you can add 1-2 tablespoons of flour at at time until it smooth.
• Lightly coat a bowl with oil and place the dough in the bowl. Cover with plastic wrap or a clean tea towel and allow to rise in a warm place until doubled. This will usually take about an hour. If it is cold out, you can place the bowl in the oven with the oven light on, or use the proof setting on your oven if it has it.
• Once the dough has doubled, turn out onto a counter and divide into two equal portions. I like to use a kitchen scale for this, but you can just estimate if you like.
• With a rolling pin, roll the dough out to approximatly 9x12 inches, then roll up from the short side. Gently tuck the ends under then place the rolled dough seam side down into greased loaf pans.
• Cover with a clean tea towl and allow to rise until almost doubled, approximatly an hour. You can also cover with plastic wrap, but be sure not to wrap it tightly as you need room for the dough to expand.
• Once the dough has risen, preheat your oven to 350 degrees
• Bake the loaves for 25-30 minutes until lightly golden and sound hollow when tapped
• Allow to cool in the pans for 10 minutes, then remove from the pans and allow to cool on a cooling rack.
• Slice and serve. Store in an airtight container or bag at room temperature for about a week, or you can freeze for up to 3 months.

RUSTICO HONEY WHOLE-WHEAT BREAD

Steps:

• Place the lukewarm water in a small bowl and sprinkle the yeast over the surface. Let it sit for 5 minutes.
• Meanwhile, combine the hot water, honey, shortening and salt in a large bowl, stirring until the honey and shortening have melted. Let cool until lukewarm, then add the yeast mixture, 1 1/2 cups of the whole-wheat flour and 1 cup of the sifted unbleached all-purposevflour; beat until well combined.
• Add the remaining cup of sifted flour and enough of the remaining whole-wheat flour to make a moderately stiff dough.
• Generously flour a work surface; turn the dough out onto it and knead for about 10 minutes or until the dough is very smooth and elastic.
• Transfer the dough to a well-greased bowl, turn once and let it stand, covered, in a warm place away from drafts for 1 to 1/2 hours (depending on how warm your kitchen is) or until doubled in bulk. Punch down the dough.
• Use a little shortening to grease a large bowl, then transfer the dough to it. Cover and let stand in a warm place away from drafts for 1 1/2 hours, or until the dough has doubled in bulk.
• Punch down the dough and turn it out onto a newly floured surface; form into a ball. Cover and let the dough rest for 10 minutes.
• Use oil or butter to generously grease a standard-size loaf pan.
• Shape the dough into a loaf and place it in the prepared loaf pan. Cover and let it rest for 30 to 45 minutes, until doubled in bulk.
• When ready to bake, preheat the oven to 375 degrees.
• Bake the loaf for 35 to 45 minutes (start checking after 35 minutes) or until golden brown; it should sound hollow when tapped.
• Remove the loaf from the pan and place it on a wire rack to cool almost completely before serving.