Prep 30 mins
Cook 3 hrs
Amazing bread! The best I've tasted yet, and I've tried a lot of them...
- 1⁄4 ounce yeast (1 packet)
- 2 cups warm water
- 1⁄4 cup butter, softened
- 1⁄8 cup molasses
- 1⁄4 cup honey
- 1 teaspoon salt
- 3 cups whole wheat flour
- 2 cups all-purpose flour
- Dissolve yeast in warm water.
- Combine butter, molasses, honey and salt and mix well.
- Add yeast mix and gradually add the flours.
- Knead until smooth.
- Place in an oiled bowl and let rise until double (about 2 hours).
- Punch down and let the dough rest for about 5 minutes.
- Divide the dough in half and shape into loaves.
- Place the loaves in greased pans and let rise for about 1 hour.
- Bake at 375 degrees for 35-40 minutes.
The last time I made bread was, oh, 35 years ago. I tried cinnamon rolls 20 years ago and they were a little better then a rock. So as you can tell, I don't know much about making any types of yeast doughs. With that said here is the play by play action as I was making this... I proofed the yeast first in 1/2 cup of the water @ 110 degrees and a little sugar in it. After I added all the flour the dough seamed sticky so I added about 3/4 cup more. Still sticky but I did not want it to turn into a brick. So into the warm microwave it goes. WooHoo, 1 hour and it is rising!! The second rise went well also, the bread looks so nice in the pans. The house smells so good now that the bread is baking. I can't wait to have a piece in the morning. I baked the bread in my Pamper Chef stoneware pans. This bread was so easy to make, that I think I'll be making bread from now on! Thank you for posting this *FANTASTIC* recipe. It is a KEEPER! Made for *Zaar Chef Alphabet Soup 2009* game
I just tasted this recipe and was really happy with it. I did find that my dough required more flour, and I tried to use equal additions of whole wheat and all-purpose flour. I do only use instant yeast so I added it to a cup of flour, and added that mixture to the honey, molasses, butter, salt and water. My dough was fully risen (1st rise) after 1 1/2 hours, and just 50 minutes in the final rise. My bake time was just a few minutes fewer than in the recipe. Oh - and just for taste, I added a couple tablespoons of cooked and drained 10 grain mixture. All in all, if you keep an eye on your rise and bake times and make notes for the future you'll probably decide this is a really good "keeper".