Honey wheat bread recipe one loaf

Ingredients

1-to-1 1/8 cups lukewarm water*
1/4 cup vegetable oil
1/4 cup honey, molasses, or walnut syrup
3 1/2 cups King Arthur White-colored Wheat Grains Flour, Organic White-colored Wheat Grains Flour. or Premium 100% Wheat Grains Flour
2 1/2 teaspoons instant yeast. or 1 packet active dry yeast dissolved by 50 percent tablespoons water within the recipe
1/4 cup Baker's Special Dry Milk or nonfat dried milk
1 1/4 teaspoons salt
*Make use of the greater amount in the winter months or perhaps in a dry climate the lesser amount in summer time or perhaps a damp climate.

8 to 9 ounces lukewarm water*
1 3/4 ounces vegetable oil
3 ounces honey, molasses, or walnut syrup
14 ounces King Arthur White-colored Wheat Grains Flour, Organic White-colored Wheat Grains Flour. or Premium 100% Wheat Grains Flour
2 1/2 teaspoons instant yeast. or 1 packet active dry yeast dissolved by 50 percent tablespoons water within the recipe
1 1/4 ounces Baker's Special Dry Milk or nonfat dried milk
1 1/4 teaspoons salt
*Make use of the greater amount in the winter months or perhaps in a dry climate the lesser amount in summer time or perhaps a damp climate.

227 to 255g lukewarm water*
50g vegetable oil
85g honey, molasses, or walnut syrup
397g King Arthur White-colored Wheat Grains Flour, Organic White-colored Wheat Grains Flour. or Premium 100% Wheat Grains Flour
2 1/2 teaspoons instant yeast. or 1 packet active dry yeast dissolved by 50 percent tablespoons water within the recipe
35g Baker's Special Dry Milk or nonfat dried milk
1 1/4 teaspoons salt
*Make use of the greater amount in the winter months or perhaps in a dry climate the lesser amount in summer time or perhaps a damp climate.

Instructions

Inside a large bowl, combine all the ingredients and stir before the dough begins to leave the edges from the bowl. For easiest, best kneading, allow the dough rest for twenty to thirty minutes within the bowl this provides the flour an opportunity to absorb a few of the liquid, and also the bran to melt. Transfer the dough to some gently greased surface, oil both hands, and knead it for six to eight minutes, or until it starts to become smooth and supple. (You may even knead this dough within an electric mixer or mixer, or perhaps in a bread machine programmed for "dough" or "manual.") Note: This dough ought to be soft, but still firm enough to knead. Adjust its consistency with a lot more water or flour, if required.
Transfer the dough to some gently greased bowl or large calculating cup, pay for it, and permit the dough to increase till puffy though not always bending in large quantities, about one to two hrs, with respect to the warmth of the kitchen.
Transfer the dough to some gently oiled work surface, and shape it into an 8" log. Put the sign in a gently greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with gently greased plastic wrap, and permit the bread to increase for around one to two hrs, or up until the center has topped about 1" over the rim from the pan. For the finish from the rising time, preheat the oven to 350°F.
Bake the bread for 35 to 40 minutes, tenting it gently with aluminum foil after twenty minutes to avoid over-browning. The finished loaf will register 190°F with an instant-read thermometer placed in to the center.
Take away the bread in the oven, and switch it from the pan onto a rack to awesome. If preferred, rub the crust having a stick of butter this can yield a gentle, flavorful crust. Awesome completely before slicing. Keep bread inside a plastic bag at 70 degrees.

Diet Information

Meal 1 slice
Servings Per Batch 16

Amount Per Serving:

Calories 150 cal
Energy
Total Fat 3.5g
Saturated Fats
Trans Fat
Cholesterol 0mg

Sodium 200mg
Total Carb 24g
Soluble Fiber 3g
Sugars 5g
Protein 5g

* The diet information deliver to this recipe is dependent upon the ESHA Genesis RD computer software. Substituting any ingredients may alter the published diet information.

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I chose to make this recipe today when my hubby was home, he could barely watch for it to awesome! The crust was tender and also the crumb was awesome. I'd cooked some fall apples earlier which was our mid day snack. I recommend King Arthur for just about any recipe you can make

Johnfischer7 from Chicago

My bake of the bread was scrumptious, though denser compared to picture suggests. It toasted wonderfully. However, my dough was very wet. I measured by weight, but is 3.5 glasses of wheat grains flour really 14 oz? I needed to add extra flour during kneading to obtain the dough to get together.

Hi John, Baking with wheat grains flour can often be challenging, because it is tempting to include more flour to so the dough all comes together rapidly. However, an excessive amount of flour can provide you with a dense, heavy dough. We advise fighting off the need to include many add extra only sparingly to help make the dough get together. Letting the dough rest periodically throughout the initial mixing can sort out that as well.

For your question concerning the weight, we measure flour while using "fluff and sprinkle" method, meaning the flour is lightly sprinkled in to the cup instead of scooped in the bag and compacted. The dough should feel slightly tacky to touch, which will help constitutes a tender loaf. When you accomplish this consistency, allow the dough rest and rise. Hopefully helps! Kye@KAF

Wilson from Texas

My hubby declined to consume this bread previously. He browse the wheat grains commercially made bread and that i baked KA wheat grains bread. He ate a slice tonight and that he loved it.

Flogrown from North Florida

I made use of half KA organic bread flour and half KA organic wheat grains flour, after some extra WWF for dusting and becoming the dough right consistency while kneading (it's summer time in FL with crazy mugginess). This bread switched out great! Great texture and great taste. I made use of raw orange blossom honey and enough (a few tablespoons of) molasses to obtain a nice light caramel color.

Dennis from NE Illinois

To David in East Bay. I am going to do this recipe on Monday but about sticking with the pan, I have used spray canola oil for ok results however i have it best using traditional Crisco solid shortening (I purchase the small can because this is all I apply it.) Make certain you grease EVERY sq mm of surface. The Crisco provides it with a pleasant crisp crust around the sides and bottom. Oh, I usually use glass bakeware, have no idea in the event that is important or otherwise.

Melissa from South FL

This bread includes a wonderful flavor, but I am not getting much luck using the texture. I have managed to get two times now. The very first time I figured I did not provide a lengthy enough second rise because my slices fairly stiff and also the bread was denser than I'd imagined it might be. Second time around I ensured it had been quite puffy before it went within the oven, with the foremost and second increases being almost 2 hrs each. Still it is not as soft when i thought it might be. It tastes great and makes tasty toast however the continues to be stiff and dense, the slices would not bend slightly because they look like doing within the recipe picture. Well i guess, I'll keep trying. Selected up some Vital Wheat Gluten today hoping that it'll assist me to attain the texture I'm searching for.
Wheat bread could be a challenge - and we are here to assist. You've described your process and it will the perfect to our baker's hotline at 855-371-2253. Getting a discussion and dealing together, we'll enable you to get to happy wheat-bread baking! Irene@KAF

Vince from San antonio

Despite the fact that I made use of old yeast and old honey which was partly crystallized, this switched out scrumptious. It did not rise around expected, but I am in love with the taste. Yummy!

Wendy from Nevada

This is actually the best tasting wheat bread ever. I made use of dairy instead of waterOrwhole milk powder, and used molasses for that yeast to munch on. Not very dense in crumb, and moist yet nutty in texture.

David from East Bay, CA

My girlfried and that i chose to make this recipe yesterday with King Arthur organic wheat grains flour. We adopted the recipe to some tee, even using organic milk powder, however it Unsuccessful. Particularly, it looked beautiful but was stuck towards the pan, towards the extent that the top loaf fell off whenever we were attempting to take away the bread. We tracked lower the origin from the error to some certain AMBIGUITY within the recipe. Well I guess this is an ambiguity simply to very first time bakers, but that is what my girlfriend and that i both of them are. "Gently greased pan." What about adding the detail you don't mean with vegetable oil? An easy addition like this would save new bakers from wasting $2.50 price of flour on their own first King Arthur recipe. I was able a minimum of to salvage the top bread, that we trimmed into two pieces today and accustomed to make french toast. The flavour was extremely good. I guess i will be making another attempt for the bread today.

Good thinking using the French toast, David. Sorry to listen to you had challenge with the bread sticking with the pan. Vegetable oil should work all right for greasing, though we frequently should you prefer a baking spray, and just how heavily you have to grease depends somewhat in your pan. Don't hesitate to give our Bakers Hotline a phone call when we will help you get ready for a far more satisfying second bake: 855-371-BAKE. Mollie@KAF

Carol Johns from Off-shore Northwest

I've been making homemade bread for a long time but I have not stumbled upon a recipe that provided consistent results so far. I've chose to make this recipe 5 or 6 occasions and it is emerge perfectly every time. I adopted the instructions believe that I place in 2 1/2 glasses of flour and allow it to take around an hour. Love this bread.

Carol Johns from Off-shore Northwest

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