I should also add that I'm not a fan of most packaged whole-wheat breads in the U.S. It's generally too sweet. I finally came across Rudi's whole wheat bread, which passes my personal taste test for a not-too-sweet sandwich bread. I should explain: I don't lack a sweet tooth, it's just that whole wheat bread in England, where I grew up, is very much unsweetened. So my whole-wheat bread recipe has some honey, but not too much, and certainly no molasses. If you prefer a little more sweetness, feel free to add an extra tablespoon or two of honey, or add some molasses.
Tip: For a crispier top, place a brownie pan underneath the oven rack while the oven is preheating. Then when you place the loaf in to the oven, add a cup to a cup and a half of hot water to the brownie pan beneath. The resulting steam will help create a crispy crust.
Prep Time: 2 hours, 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Ingredients:
- 1 tbsp olive oil
- 2 tbsp honey
- 1 ½ cups hot water
- 2 tsp sea salt
- 1 packet of active dry yeast
- 3 ½ cups whole wheat flour (gently spooned into measuring cups and leveled with a knife)
Preparation:
Combine liquid ingredients plus salt in a large bowl. Sprinkle yeast on top and mix.
Add one cup of flour and mix with a palette knife. Gradually add rest of flour, mixing as you go until the dough forms a soft ball.
Turn out dough on to lightly floured surface and with lightly floured hands knead for 8-10 minutes, adding a small amount of flour to the surface if the dough begins to stick.
Place dough ball in a lightly floured or lightly oiled large bowl. Cover and leave for 45 minutes to an hour. The dough should double in size.
Place dough on lightly floured surface again and knead just a few times to knock it down. Form a ball once again, return to glass bowl. Cover and allow to rise once again for 30 minutes.
Shape the dough into a rectangle and drop in to a lightly oiled or nonstick 9 inch by 5 inch loaf pan. Cover with a clean tea cloth and let rise for 45 minutes.
Bake in preheated 400 degree oven for 25-30 minutes.
Remove from pan and cool on a wire rack.
Yield One Loaf (14 slices). Calories Per Slice: 129, Calories from Fat 14, Total Fat 1.6g (0.2g), Cholesterol 0mg, Sodium 170mg, Carbohydrate Carbohydrate 24.5g, Fiber 3.8g, Protein 4.3g
