HONEY WHOLE WHEAT BREAD

June 11, 2015

Even though a dutch oven magically transforms a lump of dough into soft bread with the perfect crust – getting the flavor right is tricky. White bread is a no-brainer. Plain, with olives, rosemary, dried tomatoes, … kind of everything works here. Just a pinch of salt and you are good. Making a good whole wheat bread without adding a ton of spices is a lot harder.

Adding the honey to the dough makes for a lovely, subtle sweet taste. Spreading just a little butter or honey on top works best. But it’s not that sweet that you couldn’t top the bread with savory things as well.

HONEY WHOLE WHEAT BREAD

  • 2 cups (256g) whole wheat flour
  • 1 cup (128g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon yeast
  • 1 ¼ (312g) cup water [lukewarm]
  • ⅓ cup (113g)  honey

_ combine whole wheat flour, all-purpose flour, salt and yeast [in a large bowl]

_ stir together warm water and honey [make sure the honey is fully dissolved]

_ add the honey water to the flour mixture

_ stir with a wooden spoon until the dough comes together [add a little water or flour if needed]

_ knead until you get a dough with a smooth surface

_ cover bowl with cling foil and leave to rest [at room temperature] for 8 to 24 hours

 

_ turn dough out onto a floured surface

_ stretch and fold a few times

_ form into a ball and transfer to a piece of parchment or designated bread bowl

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_ cover with a kitchen towel and leave to rest for 2 hours [in a warm spot]

_ preheat oven to 230°C [with the dutch oven inside already]

_ once the oven is hot carefully turn the dough over into the dutch oven

_ cover with the lid and bake for 30 minutes

_ take the lid off and bake for an additional 15 minutes [so the bread gets a nice crust]

_ take bread out to cool off [for at least 10 minutes before eating]

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