Honey Whole Wheat Bread Baker Bettie Instructions. add the honey, yeast and ¼ cup of warm water to the bowl of a stand mixer. allow to sit for approximatly 5 minutes until yeast becomes foamy. add the remaining ingredients to the mixer and set to low. mix until the dough comes together and pulls away from the sides of the bowl. Sprinkle the yeast over the water and mix in the honey. let that sit for 5 minutes, or until the mixture gets creamy and a bit bubbly. in a large mixing bowl or bowl fitted for a stand mixer, mix together salt, vital wheat gluten, and 3 cups of flour. add the oil to the water mixture.
Honey Whole Wheat Bread Tastes Better From Scratch Mix the yudane ingredients in a small heat proof bowl until a paste forms. cover and set aside. mix – 2:00 p.m. cut the butter into ½ inch pats and let warm to room temperature. to the bowl of a stand mixer with the dough hook attachment, add the flour, water, egg, olive oil, honey, salt, ripe levain, and yudane. Create the sponge: in the bowl of a stand mixer, or large mixing bowl if you will be kneading by hand, combine the water, yeast, and 2 cups (8.5 oz, 238 gr) of the flour. cover the bowl with plastic wrap and let sit at room temperature for 30 minutes. the mixture will begin to grow in bulk to about double in size. Combine the yeast, 1 4 c of warm water, and 1 2 tsp of the honey to a small bowl. let the yeast proof. this means to wait until it is bubbly, to show you that the yeast is alive and kicking! while the yeast is proofing, add the remaining bread ingredients (remaining water, remaining honey, butter, salt and flour) to the bowl of a stand mixer. Remove the whisk and let stand 45 minutes. add the remaining 2 cups flour, honey, butter, and milk. knead with dough hook on the kitchenaid (or mix by hand with a sturdy wooden spoon or dough whisk) for 5 minutes. transfer to a very well greased bread pan to rise for 1 2 hours. cover with a tea towel while rising.
Honey Whole Wheat Bread Bob S Red Mill S Recipe Box Combine the yeast, 1 4 c of warm water, and 1 2 tsp of the honey to a small bowl. let the yeast proof. this means to wait until it is bubbly, to show you that the yeast is alive and kicking! while the yeast is proofing, add the remaining bread ingredients (remaining water, remaining honey, butter, salt and flour) to the bowl of a stand mixer. Remove the whisk and let stand 45 minutes. add the remaining 2 cups flour, honey, butter, and milk. knead with dough hook on the kitchenaid (or mix by hand with a sturdy wooden spoon or dough whisk) for 5 minutes. transfer to a very well greased bread pan to rise for 1 2 hours. cover with a tea towel while rising. Add butter and honey. set aside and let cool to lukewarm. transfer to large mixing bowl or bowl of electric mixer. add in the egg and yeast. now stir in the whole wheat flour, mixing well for 3 minutes. cover and let the sponge rise in a warm place for 30 minutes. Add honey, butter, salt, 2 1 2 cups very warm water and 3 cups of the whole wheat flour. beat with electric mixer on low speed 1 minute, scraping bowl frequently. beat on medium speed 2 minutes, scraping bowl frequently. beat in remaining 1 1 2 cups whole wheat flour. with spoon, stir in 2 1 4 to 2 3 4 cups of the all purpose flour until dough.
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