Tuesday, November 5, 2013

Honey Wheat Bread

Photo courtesy of my friend Noelle, who is in my group. 
I love the smell of freshly baked bread. The aroma just makes my mouth water. Don't you feel that way when you walk into a bakery?

I know I do. That's why I started to get hungry once my group baked our honey wheat bread yesterday. Yes, we made bread in our food preparation (culinary) class. The bread was delicious! It tasted delicious with some honey cinnamon syrup and jam.

I'm making you guy's mouth water now, right? Well, don't worry. You can make this yourself. Our whole kitchen was filled with the smell of all types of bread, including cinnamon rolls! It's quite simple to make bread. Well, it is once you get used to the technique. Me and Noelle did most of the kneading, which is the fun part. It just gets your hands dirty. But, it is worth it. It has a few simple ingredients and you know what's it in it, unlike store bought bread. There are so many things you have to remember when making bread. Those tips will be at the end of this post. For right now, here's the recipe. Enjoy!

  • 1 cup whole wheat flour
  • 2 1/2 cups all-purpose flour
  • 1 package of active dry yeast (2 1/4 tsp)
  • 3 tablespoons honey
  • 1 tsp salt
  • 1/4 cup nonfat dry milk
  • 3 tablespoons oil
  • 1 1/4 cups warm water
  • melted butter
  1. Preheat the oven to 400 F. Grease the bottom and sides of a bread loaf pan. Set aside. 
  2. In a bowl, combine yeast and warm water. Stir in the dry milk, oil, sugar, salt and two cups of the flour. Beat vigorously with a spoon. Stir in an additional 1 cup of flour. Do this until it holds most of the flour and does not look to stick or moist. 
  3. Turn the dough onto a floured surface and knead until smooth and elastic. Add in additional flour as needed to prevent the dough from being sticky. This should take about 10 minutes. 
  4. Let it rise in a lightly oiled bowl, covered, until double in volume. 
  5. Punch down the dough to redistribute ingredients and expel excess CO2. 
  6. Remove dough from the bowl and shape the dough in a loaf to fit into the loaf pan. 
  7. Brush the surface of the bread with melted butter. 
  8. Bake in a preheated 400 F oven for 10-15 minutes. Then, lower the temperature to 350 F or the next 30 minutes. 
  9. The bread is done when the finished loaf can be inverted out of its pan and sounds "hallow" when tapped on the underside. 
  10. Enjoy your bread! 
Photo from my class/groupmate, Ka. Thanks for sharing our bread making skills. =)
What each ingredient does in bread making.
  • Bread flour contains more gluten than all-purpose flour. The gluten gives the bread its structure. 
  • Yeast produces CO2 and alcohol during fermentation. CO2 is what leavens the bread (making it grow). Alcohol is evaporated during baking .The temperature of the water should be between 100-115 F when you are re-hydrating the yeast. 
  • Sugar is a sweetener and is a food source for the yeast. However, flour has natural sugars yeast feed on too.
  • Salt controls the growth of the yeast. 
  • Liquid is used for hydration and gluten development. If you are using dairy milk, scald the milk (heat it up). It will kill (denature) the enzymes/proteins that milk has, which can affect the development of gluten. 
  • Fat tenderizes and affects flavor. 
Other fun facts:
  • Kneading the dough allows for gluten formation to occur, giving bread its structure. 
  • The optimal environment for proofing the dough is a humid one. Generally speaking, 80-85 F is best. However, 68-100 F is okay. Avoid over proofing or else the gluten strands will break, causing your dough to fall and lose its structure and volume. 
  • Punching down the dough releases excess CO2 and redistributes the ingredients as well as temperature. You will notice that some places in the dough are warmer than others. 
  • The "oven spring" method of baking is when the bread is baked at a high temperature for the first 10-15 minutes and then lowered 50 F for the remainder of the baking time. The high temperature allows for quick expansion of the bread from the gas (CO2) produced from the yeast before it dies. The lowering of the temperature allows the bread to cook without over baking the outside and under baking the inside. 
Well, I guess that's a quick culinary lesson for you guys! 

Do you guys love bread? 
  • Bread is delicious.
What's your favorite type of bread? 
  • My favorite type is either honey whole wheat bread or cinnamon rolls. I love cinnamon rolls. 


  1. Aw! This reminds me of when I was younger. My dad, brother, sister and I would make bread every weekend! I really just remember eating the dough, but it was so good! :) We would make donuts too... And I do recall making french fries in duck fat with my dad too - MY MOM WAS SOO MAD lol!

    1. That's great you guys made bread every weekend. It really is family bonding time and it's healthier too, since you actually know what's in the bread.
      And, my dad cooks stuff with chinese sausage sometimes and my mom gets mad because the chinese sausage isn't healthy (which, by the way, I don't eat).

  2. Between this and the cookies below I'm getting so hungry!

    -Elise @ 9toFit.com

    1. Thanks! They are delicious! I got hungry while these were in the oven. Me and another person in my group ate most of the cookies! lol.

  3. It is great to have some homemade bread.

  4. yum that looks so good! love anything involving honey <3 great post

    1. Thanks! And, I love things that have honey in them too. I love making protein balls with honey, peanut butter, oats and protein powder.


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