Here I am a little late again. In our R.S. newsletter a recipe was included for Honey Lemon Whole Wheat Bread. We tried it and really liked it, plus it's very easy to make. It would also work well as a bread to let sit in the fridge over night, then pop it in the oven in the morning, or any other time you need to make the dough ahead and bake later. Enjoy!
Honey Lemon Whole Wheat Bread
Prep time: 25-30 mins. (A lot is resting time for dough)
Rising time: 2- 24 hours, depending on your time frame
Bake time: 30-40 mins
3c. all purpose flour
2 pkgs. yeast
2 tsp. salt
2 1/4 c. hot water
1/4 c. honey
3 Tblsp margarine at room temp.
1 Tblsp. grated lemon peel (I used lemon juice)
2-3 c. whole wheat flour
vegetable oil
Combine white flour, yeast and salt. Pour in the hot water.
Add honey, margarine, and lemon peel.
Stir briskly or mix approx. 2 mins. Scrape bowl occasionally.
Add 1c. whole wheat flour.
Beat at high or by hand for 1 min. Stop beating.
Stir in 1-2 c. whole wheat flour depending on moistness. Dough should be elastic, soft and not too sticky.
Knead for approx. 10 mins. (I do it by hand, so I did not make it this long. They still worked)
Cover dough with towel and allow to rest 20 mins.
Knead dough 30 seconds and divide into 2 pieces. Shape into balls and let rest for 3 mins.
Form into loaves in pans.
Brush with vegetable oil.
Cover loosely with parchment/wax paper and saran wrap.
Place pans in fridge for 2-24 hours.
Remove from fridge and let stand while oven heat up to 400 degrees, about 20 minutes.
Uncover loaves, bake at lower rack for 30-40 mins.
Place on metal rack to cool.
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