Honey Whole Wheat Bread

• Vegetarian

• Condiments

  • 1/3 cup Honey

• Pasta & Grains

  • 1 heaping tbsp Vital wheat gluten

• Baking & Spices

  • 1 1/4 tbsp Instant yeast
  • 1 tbsp Salt
  • 6 cups Whole wheat flour

• Dairy

  • 1/4 cup Butter, unsalted
  • 2 tbsp Greek yogurt, plain

• Liquids

  • 2 7/8 cups Water

Found on tastesbetterfromscratch.com

Description

Ingredients

• 6-7 cups whole wheat flour
• 2 3/4 cups + 2 Tbsp very warm water
• 1 1/4 Tbsp instant yeast
• 1 heaping Tbsp vital wheat gluten
• 1 Tbsp salt
• 1/4 cup unsalted butter, melted
• 1/3 cup honey
• 2 Tbsp plain Greek yogurt

Directions

• Add 4.5 cups wheat flour and instant yeast to the bowl of a heavy-duty mixer and mix to combine. Add warm water and mix well. Cover and allow to rise for 15 minutes. Add vital wheat gluten, salt, melted butter, honey, Greek yogurt and mix well. Add remaining 1 1/2 cups of flour and mix the dough until it begins to pull away from the sides of the bowl. It should be slightly sticky when touched. (You dont want to add too much flour! You can always add more later). Knead the dough with your mixer for 5 more minutes (or for at least 10 minutes if youre kneading it by hand). Spray two 9×5″ bread pans with non-stick cooking spray. Also spray your countertop and hands. Turn the dough out onto your counter and divide it into two equal pieces. Press each portion into a rectangle about 8 1/2-9″ on the long side. Roll them into logs and place in your prepared pans. Cover and allow to rise for about an hour, or until the dough is rounded over the tops of the pans. Place both bread pans on the middle rack of your cold oven. Turn the oven to 350 degrees F and bake for 30-38 minutes, until the tops are golden. Remove from oven and smooth a stick of cold butter over the tops of the hot bread. Remove from pans and allow to cool. I like to keep one fresh for the family to eat, and freeze the other!