Simple Whole Wheat Bread

From http://inthekitchenwithkath.com

(Adapted from a recipe at allrecipes.com, with guidance from The Laurel’s Kitchen Bread Book)

2 cups warm water (110˚)

3 teaspoons active dry yeast or 1 1/3 packages of yeast (each .25 ounce)

¼ cup honey

3 1/3 cups (455 g) King Arthur White Whole Wheat Flour

2 tablespoons butter, melted

3 tablespoons honey

2 teaspoons salt

2 1/3 cups (280 g) King Arthur White Whole Wheat Flour

1 tablespoon butter, melted

Plus butter to butter the bowl and 2 8x4-inch loaf pans

1. In a large bowl, mix the dry yeast and the water together and then stir in the ¼ cup honey and the 455 g of flour. (I used my KitchenAid mixer bowl since I was planning on using the dough hook for kneading.)

2. Let the bowl sit for 30 minutes. The dough will rise up and be a bit bubbly.

3. Stir in the 2 tablespoons melted butter, the 3 tablespoons honey, the salt and the 280 g of flour.

Kneading the dough

(You can, of course, knead the dough by hand if you don’t have a KitchenAid mixer, or if you just prefer to knead it by hand.)

4. Using the dough hook, and with the speed set at 2, knead the dough until it clings to the hook, about 5 minutes.

5. Knead for another 7 minutes or so, until the dough appears smooth and is elastic.

6. Put the dough on a floured board and knead by hand for about 30 seconds to bring it all together.

7. Butter a large bowl; put the ball of dough in the ball and turn it around to cover with the butter.

The first rise

8. If your kitchen is a bit cool, you can create a warm environment for the first rise with this method. Turn the oven on Warm for 1 minute. Turn the oven off. Put a container with about 2 cups of hot water in the back of the oven. Cover the bowl of dough with a towel, and put it in the oven, leaving the door ajar.

9. Let the dough rise until doubled. To check if it’s ready, poke your fingers into the dough. If the indentation stays, it’s ready. (Mine was ready in about 45 minutes with the oven method.) Remove the loaves from the oven. (And remember to take the container of water out, too!)

10. Punch the dough down and divide in half.

Shaping the loaves

11. Butter two 8x4-inch loaf pans well.

12. Flatten the loaf into a rectangular shape slightly longer than the bread pan

13. Fold the ends into the center a bit.

14. Fold the top half over into the center; then fold the bottom half over the center. Press down a bit to release any air.

15. Turn the loaf over and place in the pan, seam side down. Press the dough down with your fingers so it fits in the pan.

16. Repeat with the second loaf.

The rise in the pans

17. Cover the loaves with a damp towel and set on the counter to rise. Check after about 45 minutes. The dough will rise about an inch over the top of the pans. Wet your finger and stick it in on the side of the loaf; if an indentation remains, it’s ready.

18. At some point, while the loaves are rising, preheat the oven to 350˚.

Baking and cooling the loaves

19. When the loaves are ready, put them in the oven and set the timer for 25 minutes. Check the loaves with a thermometer. They should be 190˚ when they’re done. (Mine were in for 30 minutes, and their temperature was 203˚.)

20. Remove the loaves from the pan immediately and put them on a wire rack to cool

21. Brush the tops of the loaves lightly with 1 tablespoon melted butter. (This is supposed to keep the crust from getting too hard.)