This recipe is from The Martha Stewart baking Handbook. I feel about this book, the way some people feel about their bible. I trust it. I know if I turn to it in a time of need, I will find answers and comfort. Well, comfort food! Which is just as good!
This was my first time making just a plain ole loaf of bread, which it was not! Fresh bread is such a treat! It was amazing! I loved smelling it while it was baking. I loved the subtle hint of honey in every bite. I loved every thing about this, especially with the fresh churned butter and Homemade Strawberry Jam.
- 3 1/2 cups warm water, 100 degrees to 110 degrees
- 3 tablespoons honey
- 2 packets active dry yeast
- 4 cups bread flour, plus more for dusting
- 3 cups whole-wheat flour
- 1 cup wheat germ
- 2 tablespoons salt
- Canola oil, for bowls, plastic wrap, and pans
- Combine warm water, honey, and yeast in a large liquid-measuring cup. Stir until dissolved. Let stand until foamy, about 10 minutes.
- In a large bowl, whisk together 3 1/2 cups of the bread flour, the whole-wheat flour, wheat germ, and salt. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon, gradually drawing in the flour until well combined.
- Remove the dough to a lightly floured surface. Knead in the remaining 1/2 cup bread flour a little at a time until dough is smooth and elastic, 10 to 15 minutes. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Transfer to a warm place, and let rise until double its original size, 1 to 1 1/2 hours.
- Preheat oven to 400 degrees, with rack in center. Brush two 9-by-5-inch loaf pans with canola oil. Remove the plastic wrap from the dough. Turn the dough out onto a lightly floured work surface, and punch down. Divide dough into two equal pieces. Flatten one piece of dough into an oval, and roll up lengthwise. Place the roll, seam-side down, into a prepared pan. Repeat process with second piece. Cover with oiled plastic wrap. Place the loaves in a warm place, and let rise again until doubled in size, 30 to 45 minutes.
- Bake until deep golden brown, 50 to 60 minutes (the loaves will sound hollow when tapped on the bottom). Transfer pans to a rack, and let cool 5 minutes. Invert the loaves onto the rack to cool completely.
Forgive the picture quality, they were taken with my phone.