|Artisan Honey Wheat Loaf|
This is one of our favorite healthier breads -- light whole wheat with bran cereal. It surprisingly turned out soft and moist.
Recipe from breadworld.com.
1 to 1-1/2 cups all-purpose flour
2 cups whole wheat flour
2 envelopes Fleischmann's® RapidRise Yeast
1 teaspoon table salt
1 cup water
1/2 cup milk
1/4 cup honey
1/4 cup butter or margarine
1 cup all-bran cereal
All-purpose flour, for dusting
In a large bowl, combine 1/2 cup all-purpose flour, whole wheat flour, undissolved yeast, and salt. Heat water, milk, honey, and butter until very warm (120o to 130oF). Stir in cereal; let stand about 5 minutes or until cereal is softened. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; shape each to 8 x 3-inch oval loaf. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
With sharp knife, make 3 (1/4-inch deep) diagonal slashes on each loaf. Dust tops of loaves with flour. (I actually brushed with egg wash instead of dusting with flour.)
Bake at 400oF for 20 minutes or until done. Cool on wire racks.
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