My other wheat sandwich bread that I had made was very good, don't get me wrong, but there is something about this recipe that is now my go-to wheat bread. And it should be yours, too. This bread comes out a bit softer, and has a great sweetness to it. Yum! I love this recipe. It is seriously such a blessing to have Artisan Bread in 5 Minutes a Day and Healthy Bread in 5 Minutes a Day... they help me have the appearance that I have a clue in what goes on with baking bread!
I am quite happy to say that it has been about 3 months since I have bought a loaf of bread! Once you try this recipe, you will rather homemade than anything store bought. I promise!
I usually end up baking this bread after a long day of work and cooking dinner. I usually begin around 7:00, which means I don't finish baking this bread until 10:30, at least! Labor of love I tell ya.
I should really bake loaves on the weekends, but they have been so jam packed with activities, that after work has been my only time to bake! Oh well.. I completely love doing it! I mean, I thoroughly enjoy this! I trust that you will, too!
Soft Whole Wheat Bread
Courtesy: Healthy Bread in 5 Minutes a Day
5 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 TBS kosher salt
1 1/2 TBS yeast
1/2 cup of honey
3 cups lukewarm water
2/3 cup neutral flavored oil
1. Mix the liquid ingredients in a 5-quart bowl, or a lidded (not airtight) food container.
2. Mix in the remaining dry ingredients without kneading, using a strong handled spoon.
3. Cover, and allow to rest at room temperature until the dough rises and collapses (flattens on top); approximately 2 .
4. The dough can be used immediately after the initial rise, even though it is more easily manipulated after refrigeration. (Refrigerate, and you can use it over the next 5 days).
5. On baking day, lightly grease a 8 1/2" x 4 1/2" nonstick loaf pan. Using wet hands, scoop out a cantaloupe-size handful of dough. This dough is pretty sticky and often it's easiest to handle it with wet hands. Keeping your hands wet, quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
6. Drop the loaf into the prepared pan. You want to fill the pan slightly more than half-full.
7. Allow the dough to rest for 40 minutes if unrefrigerated, or 90 minutes if your dough is coming out of the refrigerator.
8. Preheat the oven to 350ºF, with an empty broiler tray on any other shelf that won't interfere with the rising bread.
9. Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Bake for 40 to 50 minutes, or until deeply browned and firm.
10. Allow to cool for about 10 to 15 completely before removing from the pan and slicing.