I eat a very simple breakfast. Whole wheat raisin toast, in the car, on the way to work.
We tend to eat a lot of bread in this family. I have toast every morning and Terry has sandwiches in his lunch every day. I think this adapted recipe works out very nicely.
|Wheat and Honey Loaves, one with raisins.|
|Honey and Wheat Loaves|
adapted from: Baking and boys.
makes 2 loaves
6 1/2 - 7 c whole wheat flour - divided
2 1/2 c warm water
2 T yeast
2 T gluten flour
1/3 c oil
1 1/2 T lemon juice
1 T salt
1 c raisins
In large mixer bowl beat together 4 c flour, the water, the yeast, and gluten. Let rest 10 minutes.
Using a 1/3 c measure, fill half with molasses and then top off with honey. (you may use all honey if you wish)
To the flour-yeast mixture add, oil, honey/molasses,lemon juice, salt and 2 1/2 c of remaining flour. Mix well, then knead for 10 minutes, using the remaining 1/2 c flour is needed. Let rest and rise for 1 hour.
Deflate, divide the dough equally, knead the raisins into one part of the dough.
Shape each portion, place in prepared loaf pans. This dough is sticky, what works for me is to sprinkle some bran (wheat or oat) out and shape the bread with a light coating of bran. Using bran works very well, and adds a bit of additional "chew" factor to your finished loaf of bread.
Let rise until doubled in bulk. Bake at 350 degrees for 30 minutes or until done in your oven.
|Wheat and Honey Bread, fresh from the oven.|
Makes 2 loaves, one plain and one raisin. Just right for a small family.
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