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Mabon Marigold Honey Wheat Bread

from the kitchen of girlichef

Yield: 2 loaves

2 c. warm water
1 Tbs. active dry yeast
3 c. white whole wheat flour
1 tsp. salt
6 Tbs. melted butter, at room temp or just barely warm
3 ½ c. bread flour + a little extra
after baking:
  • ½ Tbs. butter, melted for brushing on top of loaf after baking (optional)
  • Dissolve the yeast in the warm water. Using a wooden spoon, add honey and mix well.
  • Stir in the whole wheat flour, salt, and butter.
  • Turn the dough onto a lightly floured surface, and knead for 10 minutes, or until dough is smooth and elastic.
  • Form into a ball.
  • Lightly oil a large bowl and place dough in, turning once to get a thin coat of oil all around.
  • Cover with plastic wrap and set aside until doubled in size, 1 hour.
  • Punch down the dough, then turn out of the bowl.
  • Cut in half, and place in two greased loaf pans.
  • Allow to rise again until doubled in size.
  • Preheat oven to 375° F and bake for 30-35 mins., or until golden and fragrant.
  • Immediately after you remove  from the pans (while still warm),  brush the tops with some melted butter, if using.
  • Allow to cool in pan for 10 minutes before transferring to wire rack to finish cooling.
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