Milk & Honey Whole Wheat Bread

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 cup Bread flour
  • 1 1/2 tsp Salt
  • 1 Sesame seeds
  • 1 1/2 cups Whole wheat flour, stone ground
  • 2 tsp Yeast, dry

• Dairy

  • 1 cup Whole milk

• Liquids

  • 1/2 cup Water

Found on baking-sense.com

Description

Ingredients

• 1/2 cup warm water (see note)
• 1/2 cup all purpose flour
• 2 teaspoons dry yeast (not rapid rise)
• 1 cup whole milk
• 2 tablespoons honey
• 1.5 tsp salt
• 1.5 cups stone ground whole wheat flour
• 1 cup bread flour, approximately
• 1 egg for egg wash
• Sesame seeds for garnish (optional)

Directions

• In a mixer bowl combine the warm water, 1/2 cup of all purpose flour and yeast to form a smooth batter
• Cover the bowl and allow the mixture to rise for 1/2 hour to an hour. The mixture should be full of large gas bubbles (see note).
• Warm the milk in the microwave to about 100°F, close to body temp.
• Add the milk, honey and salt to the sponge
• Stir with the paddle attachment to combine.
• Add the whole wheat flour and stir until the batter looks like thick pancake batter.
• Change to the dough hook.
• With the mixer running, slowly add enough of the bread flour until the dough gathers on the hook and clears the sides of the bowl. You might not use all the flour.
• Dump the dough onto a lightly floured surface. The dough should be soft and slightly sticky. Knead for about a minute to form a smooth ball. If the dough is very sticky sprinkle a little more flour as you knead.
• Place the dough in an oiled bowl covered with oiled plastic wrap and set aside in a warm spot to rise for about 1-1.5 hours until doubled in size.
• Preheat the oven to 325°F convection or 350°F regular
• Place a small baking pan with stones on the floor of the oven to preheat
• Grease a 9x5 loaf pan with a very light film of vegetable oil
• Turn the dough out onto a floured surface
• Without kneading out the air, gently push the dough to a rectangle shape, turn the short side of the rectangle to face you
• Starting from the top side, fold the rectangle into thirds, like a letter
• Turn the dough so the short side is facing you and tightly roll the dough from top to bottom to form a log shape. As you roll pinch the ends of the dough to form a tight roll
• Gently roll and push the log from the center out towards the ends until its the length of the pan
• Set the dough into the pan and cover with oiled plastic wrap
• Set in a warm place and rise until the dough comes 1 over the top of the pan, about 1-1.5 hours
• Use a sharp knife or razor to cut a 1/2 deep slash down the center of the loaf
• Brush the dough with egg wash and sprinkle with seeds
• Place the loaf in the oven and pour 1/2 cup water over the preheated stones.
• Bake about 30-35 minutes until golden brown and and a toothpick inserted in the center comes out clean. The interior temp should be about 190°F.
• Cool in the pan about 5 minutes before turning out onto a cooling rack
• Finish cooling to room temperature before slicing

Nutrition