WHOLE WHEAT HONEY BREAD

This is an easy bread recipe to make.  It is one of my favourite Bonnie Stern recipes.  It is delicious served warm right out of the oven smothered in butter.  It is also great for toast the next day, and makes delicious french toast.  I have included my own cooking tips at the end of the recipe that I hope everyone will find helpful.

INGREDIENTS:

Makes 1 large loaf

1 cup warm water
1 tbsp granulated sugar
1 package of traditional dry yeast
1 egg
1/4 cup of vegetable oil
1/4 cup of honey
1 tsp salt
2 cups whole wheat flour
2 cups all-purpose flour

Glaze
1 egg white
1/4 tsp salt
1 tsp sesame seeds


METHOD:

In a small bowl, combine water and sugar.  Sprinkle yeast over top.  Let rest for 10 minutes, or until mixture bubbles up and doubles in volume.

Meanwhile, in a separate bowl, combine egg, oil, and honey and salt.  In a large bowl mix 2 cups of whole wheat flour and only 1 cup of the all-purpose flour.  When the yeast mixture has doubled, add it to the egg mixture.   Add the flour mixture to a food processor, and then add the yeast/egg mixture.  Process to form a sticky dough.  Add just enough extra flour so that the dough comes together in a ball and doesn't stick to your hands. Knead for 1 to 2 minutes in the food processor. 

Place dough in a large oiled bowl and turn dough until it is completely coated with oil.  Cover bowl with plastic wrap and proof for about 1 to 1 1/2 hours, or until doubled in volume.

After it has doubled,  place dough on a lightly floured surface and divide into 3 portions.   Roll into ropes and braid.  Place on a parchment covered cookie sheet.  Cover loosely with oiled plastic wrap and let proof for approximately 1 hour, or until doubled in volume again.

To prepare glaze, beat egg white with salt. Gently brush on loaf.  Being careful not to apply too much pressure, or else the dough will deflate.  Sprinkle with sesame seeds.  Bake in a preheated 350F oven for 25 minutes. Reduce heat to 325F and bake for approximately another 25 minutes.  Or until thermometer reads 190F.


 TIPS:

1.  Prior to starting to bloom the yeast, warm up the bowl with hot water.  This helps accelerate the blooming of the yeast.
2.  My oven has a Proof setting.  This is the best way to proof any dough.  If you don't have this, set the dough in a warm draft free spot.  And after covering with plastic wrap, place a t-towel over the bowl.
3.  During the first rising, cover the bowl tightly with the oiled plastic wrap.  During the second rising,  just place the oiled plastic wrap loosely on top.
4.   If you are proofing on a stone (marble/granite) counter, set the bowl on a wooden cutting board.  The coldness of the stone delays the proofing process.
5.  I would recommend measuring the oil first  in a measuring cup, and then the honey in the same measuring cup.  The honey will pour out easier.
6.  I prefer unbleached all-purpose flour. 
7.  I would recommend that you check the temperature of the bread after it has baked for a total of 40 minutes. And continue to monitor it until it reaches the correct internal temperature of 190 F.  Do not overcook, or else the bread will be dry.