I was in the house the entire weekend because it was just too cold and yucky to go out if you didn’t have to. On weekends like that, I challenge myself to use what’s available to make meals or try cooking something new. I really wanted to try the Frugal Girl’s monkey bread recipe that she posted last week, but I didn’t have any pecans. But I did have a whole lot of whole wheat flour that I found on sale and stocked up on and found an all whole wheat flour whole wheat bread recipe at the Hamilton Beach web site.
Most recipes, even though they say “whole wheat,” call for a mix of whole wheat and bread flour or white flour, which to me defeats the purpose of calling it “whole wheat.”
I made a few tweaks to the recipe to adjust to my situation:
The instructions are based on using the recipe with a stand mixer, but I ended up using the bread machine on the dough setting.
I had to grab an egg out of the refrigerator, so I used the microwave to bring it to room temperature and I beat it a little instead of just breaking it into the bread machine mixing bowl like I usually do.
The recipe called for 5 tablespoons of honey. I only had about three, so I substituted with dark brown sugar and a little oil.
Where the recipe called for 3 to 31/2 cups whole wheat flour, I started with the three cups. I sifted the flour twice with the idea that it would help lighten the dough up.
I used the fast acting yeast, because that’s all I had.
While the dough was kneading in the bread machine, I ended up adding about a teaspoon more water because the dough seemed too dry, then I ended up adding a teaspoon of flour because it looked too wet.
When I took the dough out of the bread machine, I turned it onto a lightly oiled countertop instead of a lightly floured countertop.
I knew I was on the right track when the bread rose just past the top of the bread machine mixing bowl. I dumped the dough onto the counter that was lightly greased and formed a log and put it in a clear oblong glass Pyrex pan. It looked too crowded in the pan, so I broke off about 25 percent of the dough and made two mini loaves and put them on a greased cookie sheet. I turned the oven on for a couple of minutes, turned it off, turned the oven light on and put the pans in the oven to allow the bread to rise for an hour.
Both the loaf and the mini loaves rose beautifully. The mini loaves rose so well that they stuck to each other. In my infinite wisdom I decided to give them a little room and move one of them. Of course the one I moved deflated, so I turned one eye on on the stove to keep the area warm and let it rise while the regular sized loaf baked for about 40 minutes. The mini loaves rose again and I baked them for about 15 minutes.
The biggest problem I had was getting the full sized loaf out of the Pyrex dish. Maybe I’ll coat it with a little more oil next time. And I think the loaf “mushroomed” because there was too much dough in the pan.
Both the full sized and the mini loaves came out light and fluffy and you could taste the honey in the bread. The only thing I’d do differently is divide the dough in half and make either two full sized loaves or one full sized and a number of mini loaves. The bread was delicious and nutritious .
Here’s the recipe: (full directions at the Hamilton Beach web site)
- 1 pk active yeast
- 1 cup warm water
- 5 tablespoons vegetable oil
- 5 tablespoons honey
- 1/2 tsp salt
- 1 egg
- 3 – 31/2 cup whole wheat flour
Try it. If I can do it, you can too.