Honey Whole Wheat Bread


Vegetarian, Dairy-free

Meal Type
Breads & Muffins
Author
friedalovesbread.blogspot.com
Serves
8
Preparation Time
1 hour
Cooking Time
20 - 40 minutes

Ingredients

  • 2 1/2 c. lukewarm water (38°C)
  • 4 T. butter, margarine or vegetable oil
  • 2 tsp. instant coffee granules
  • 1/2 c. honey
  • 3 1/2 c. wholemeal flour
  • 3-4 c. all purpose plain flour
  • 2 T. cocoa
  • 2 T. active dry yeast
  • 2 T. vital wheat gluten

  • 2 t. salt

  • spray oil and polenta for rolling

Instructions

  1. Combine water, oil, coffee, honey and mix well until honey is fully dissolved.

  2. In a separate bowl; Combine wholemeal flour, cocoa, yeast, gluten and salt.

  3. Pour dry ingredients into wet ingredients and stir until well blended. Allow mixture to sponge for 10 minutes.

  4. Using a standing mixer and a dough hook, begin to mix the batter on a low speed. Add all purpose plain flour, one cup at a time. When all flour is incorporated, increase speed to medium and mix until dough clings to hook and almost cleans the sides of mixer, about 3-4 minutes.

  5. Remove mixing bowl from standing mixer and cover with cling wrap. Leave in a warm place in the kitchen for 20 - 30 minutes to rise.

  6. Once dough has doubled in size, preheat oven to 180°C (fan forced) and select baking trays.

  7. Prepare your benchtop for rolling with a little spray oil. Divide dough into portions and roll out or shape as preferred.

  8. Roll or dust the lightly oiled dough in a little polenta and allow to rise for another 20 minutes in selected baking trays.

  9. Baking time differs depending on how you divide the dough;

This recipe makes:

  • 8 small 2.5"x5" loaves: bake for 20 - 25 minutes.
  • 3 medium 8"x4" loaves: bake for 30-35 minutes.
  • 2 large 9"x5" loaves: bake for 35-40 minutes.

Notes

You can always roll the dough in excess flour instead of oil and polenta.

If you want to make enormous loaves you can use the medium sized loaf tins and just use two, this makes a standard sized loaf but can require extra cooking or the bread will become 'doughy'.

This bread is excellent with soup, as breakfast with butter or substitutes, jam or nutella, or a very simple dessert.

This is a copycat recipe from the Outback Steakhouse and it makes a wonderful accompaniment to creamy potato and leek soup.