1 / 1
Honey Rolled Wheat Bread
Scalded and cooled milk dissolves the honey and activates nearly two tablespoons of dry yeast before meeting five cups of whole wheat flour and a full cup of rolled wheat or oats. A quarter-cup each of wheat germ and olive oil folded in during mixing keeps the crumb soft and the flavor nutty. The dough rises, shapes into loaves, and bakes in about 2.5 hours start to finish. Makes enough for 24 slices — solid for daily toast or sandwiches through the week.
Equipment
- Oven
Ingredients
- 1 tablespoon plus 2 teaspoons dry yeast
- ¼ cup warm water
- 2 cups milk, scalded, cooled
- ⅓ cup honey
- ¼ cup extra virgin olive oil
- ¼ cup wheat germ
- 1 tablespoon Celtic salt
- 5 cups whole wheat flour
- 1 cup rolled wheat or rolled oats
Instructions
- 1Dissolve the dry yeast in 1/4 cup of warm water in a small bowl. In a separate large bowl, whisk together the scalded and cooled milk, honey, extra virgin olive oil, wheat germ, and Celtic salt. Make sure the milk is fully cooled so it doesn't kill the yeast.
- 2Pour the yeast mixture into the large bowl along with 2 cups of the whole wheat flour, stirring well to combine.
- 3Mix in the rolled wheat or oats. Gradually incorporate enough of the remaining whole wheat flour to form a cohesive dough.
- 4Turn the dough out onto a lightly floured work surface. Knead it until smooth and elastic, which builds the gluten structure needed for a chewy crumb.
- 5Transfer the kneaded dough to a greased bowl, turning it over once to lightly coat the entire surface with oil. Cover the bowl and leave it in a warm spot to rise until doubled in size.
- 6Gently punch down the risen dough to release the air. Divide it in half and shape it to fit into two greased loaf pans.
- 7Bake at 375 degrees for 40 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Notes
- Storage: Keep the baked loaves in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
- Milk temperature: Scalding the milk breaks down proteins that can inhibit yeast growth, but let it cool completely to lukewarm before mixing.
- Swap: If you don't have rolled wheat, old-fashioned rolled oats work perfectly as a substitute.