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This page is dedicated to my colleague and friend, Dr. J. Holterman and his wife D. J & D are native Kansans. They are avid K-State fans at that. Jim is a veterinarian from Western Kansas. He is a kindred spirit when talking about veterinary medicine, cattle, horses, winter wheat, and caring for aging parents. Of his many talents, he bakes a delicious whole wheat or multi-grain bread from wheat harvested on the family farm in Kansas. Besides making whole wheat bread from scratch, he brews a couple of deliciious beers and homemade wines. I like his port beer, a dark bock style beer, and a pale ale. He says his favorite is "the one he is drinking now". He makes his own wine from wild fruits and berries.
Having many opportunities to taste this great bread, fine beer, and delicious wine, I'd like to recognize him for his preservation of ancient and pioneer arts, his pursuit of delectatory perfection from God's gifts of this fruited plain, and sharing them with us. He has graciously allowed me to share them with you in this page.
Honey Whole Wheat Multi-grain Bread
Makes 5-6 small 5x9 inch loaves or 4 dozen 3 inch dinner rolls.
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- 3 tablespoons bread baking yeast
- 3 tablespoons sugar
- 1 tablespoon salt
- 4 cups of water
- 2 cups of milk
- 1 cup olive or canola oil
- 1 cup honey or sugar
- 2 eggs
- 5 lbs. of unbleached flour (Note: you may substitute up to 2 lbs of flour for oat or flaxseed meal flour;
Dinner rolls can take more meal than bread loaves.)
- PAM or Shortening (to grease pans)
Helpful Utensil List:
- 20 oz. fountain cup
- large 18" stainless mixing bowl
- Measuring cup
- Microwave (to scald milk; opt. use stove)
- 5 small 5�x9� bread pans or 2 cookie sheets
Directions: Mixing Ingredients
- Add three (3) tablespoons of yeast and three (3) tablespoons sugar to two (2) cups warm water in a large 20 oz. fountain cup and set in a warm place to activate the yeast. Note: if the water is too hot, it will kill the yeast.
- Warm two (2) cups milk in microwave for 3 to 4 minutes to the point it is slightly scalded. A thin skin will appear on the surface when you blow on the surface.
- In the large stainless mixing bowl, mix the following:
- one cup olive or canola oil
- one cup honey or sugar
- two cups warm water
- two eggs
- one tablespoon salt
Note: Whisk the eggs and mixture to reduce the yolk especially if you are hand mixing.
- the two cups of warmed, slightly scalded milk
- and four cups of whole wheat flour; with or without one cup wheat germ and flaxseed meal
- Stir mixture.
- Add the yeast solution which should have a foamy head on it to the dough and mix evenly until it becomes part of the dough.
Directions: Preparing the Dough
- Scrape the edge of the bowl and turn dough into the center of the loaf. Add additional flour 2-3 cups at a time. Work the dough with the heal of your palms turning dough from the edges of the bowl to the center. The dough will pick up flour from the sides and bottom as you work the dough into the center.
- Once all the flour has been worked in (a total of 5 lbs. or one bag), the dough is firm, dust lightly with flour so the dough is not sticky to the touch. Turn over so you have a nice smooth loaf.
- Cover with a bread cloth. Set bowl in a warm place and allow the dough to rise so it is double in size.
- Knead the dough down to its previous size. Add a little more flour if dough becomes sticky.
- To make dinner rolls, pinch dough into golf ball size balls of dough and form into 36-48 dinner buns. Place on a greased cookie sheet. Flatten the buns with you palm.
- For loaves of bread, use the same technique, just a larger pinch, to form 3"x8" loaves. Place on a greased bread pan. Cover with a bread cloth. Let the dough rise.
- Place in a warm place until each loaf or bun doubles in size again. This takes about 5-10 minutes. So far you have invested 1.25 hours.
- Pre-heat the over at 350F. Bake buns for 10-15 minutes and bread 15 to 16 minutes until golden brown.
This bread contains no preservatives; therefore, natural mold will develop in 3 to 4 days at room temperature unless refrigerated. Store bread in food storage bag in the refrigerator after it has cooled to room temperature. Consume within 5-7 days. For longer storage, freeze loaves for up to 3-4 weeks before using.
Modified: March 5, 2008
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