Yar, Yar, Yar! Grab yer self some grog and lets bake some bread. The grog is for you, of course. The bread is to share with your fellow shipmates. Today, we's be baking Honey-Whole Wheat Bread. This is good for sandwiches and costs way less than say buying a loaf of bread at the market. Plus, you know what's going into your bread and that's just good sailing practices.
You will need:
You will need:2 packages regular active dry yeast
1/4 cup warm water (105 - 115 degrees F)
1/2 cup honey
1/4 cup butter
3 teaspoons (1 tablespoon) of salt
2 1/2 cups very warm water (120 - 130 degrees F)
4 1/2 cups whole wheat flour
2 3/4 - 3 3/4 cups bread flour
1/4 cup warm water (105 - 115 degrees F)
1/2 cup honey
1/4 cup butter
3 teaspoons (1 tablespoon) of salt
2 1/2 cups very warm water (120 - 130 degrees F)
4 1/2 cups whole wheat flour
2 3/4 - 3 3/4 cups bread flour
In a small bowl, dissolve yeast in 1/4 cup warm water; set aside.
In a large bowl, mix honey, butter, salt and very warm water; cool 5 minutes.
To the cooled honey mixture, beat in 3 cups of whole wheat flour with an electric mixer on low speed, scraping bowl frequently, until moistened. Beat on medium speed 3 minutes, scraping bowl frequently (again).
Beat in remaining 1 1/2 cups whole wheat flour and dissolved yeast.
Stir in 2 1/4 to 2 3/4 cups of the bread flour, until dough pulls cleanly away from side of the bowl.
Monkey Peeler, Mr. Toucan, and Jamie Hayes Devil Doll! YOU have been messing with my progress here - making a mess, as usual! Careful! You may have to walk the plank!
Yar! Yar! Yar!
Place dough on floured work surface. Knead in remaining 1/2 to 1 cup of bread flour; continue kneading 5 to 10 minutes until dough is smooth and springy. Put your shoulders into it!
Grease a large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap and a cloth towel. Let rise in a warm place 30 to 45 minutes or until doubled in size.
See! It doubled in size! At this point, go ahead and grease your loaf pans. 8X4 or 9X5 inch should work.
Then, you punch the dough, right in the kisser! Go ahead! Punch all the way down. Because....
You are going to rip the dough ball in half.
On a lightly floured surface, roll each half of dough with rolling pin into an 18X8 in rectangle. (Eyeball ye loaf pan and gauge the length of the pan)
Starting with one 8 inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Fold ends under loaf; place seam side down in greased loaf pan. Repeat with other ball of dough.
Cover with plastic wrap and cloth towel. Let rise in warm place 30 to 45 minutes or until doubled in size.
Heat oven to 375 degrees F. Uncover dough; bake 30 minutes.
Reduce oven temperature to 350 degrees F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Mr. Toucan - you can stop the tapping. We know they are finished!
Immediately remove from pans to cooling racks. Cool completely, about 1 hour.
Yar! Yar! YUM!
In a large bowl, mix honey, butter, salt and very warm water; cool 5 minutes.
To the cooled honey mixture, beat in 3 cups of whole wheat flour with an electric mixer on low speed, scraping bowl frequently, until moistened. Beat on medium speed 3 minutes, scraping bowl frequently (again).
Beat in remaining 1 1/2 cups whole wheat flour and dissolved yeast.
Stir in 2 1/4 to 2 3/4 cups of the bread flour, until dough pulls cleanly away from side of the bowl.
Monkey Peeler, Mr. Toucan, and Jamie Hayes Devil Doll! YOU have been messing with my progress here - making a mess, as usual! Careful! You may have to walk the plank!
Yar! Yar! Yar!
Place dough on floured work surface. Knead in remaining 1/2 to 1 cup of bread flour; continue kneading 5 to 10 minutes until dough is smooth and springy. Put your shoulders into it!
Grease a large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap and a cloth towel. Let rise in a warm place 30 to 45 minutes or until doubled in size.
See! It doubled in size! At this point, go ahead and grease your loaf pans. 8X4 or 9X5 inch should work.
Then, you punch the dough, right in the kisser! Go ahead! Punch all the way down. Because....
You are going to rip the dough ball in half.
On a lightly floured surface, roll each half of dough with rolling pin into an 18X8 in rectangle. (Eyeball ye loaf pan and gauge the length of the pan)
Starting with one 8 inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Fold ends under loaf; place seam side down in greased loaf pan. Repeat with other ball of dough.
Cover with plastic wrap and cloth towel. Let rise in warm place 30 to 45 minutes or until doubled in size.
Heat oven to 375 degrees F. Uncover dough; bake 30 minutes.
Reduce oven temperature to 350 degrees F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Mr. Toucan - you can stop the tapping. We know they are finished!
Immediately remove from pans to cooling racks. Cool completely, about 1 hour.
Yar! Yar! YUM!
OM NOM NOM
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