Tuesday, February 19, 2013
1 c whole milk (I used buttermilk)
1/3 c water, warm
4 T melted butter, cooled
3 T honey
2 c bread flour
1 1/2 c wheat flour
1/4 c wheat germ, toasted
2 1/4 t instant or rapid-rise yeast
2 t salt
Combine the bread four, whole-wheat flour and toasted wheat germ. Whisk the milk, water, 3 T of the butter and the honey together in a liquid measuring cup. Mix 3 1/2 c of the flour mixture, yeast and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 1 minute.
Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (If, after 5 minutes, more flour is needed, add the remaining 1/4 c flour, 1 T at a time, until the dough clears the side of the bow but sticks to the bottom--I used about 1 1/2 T only.)
Turn the dough onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm place until doubled in size, 1-1 1/2 hours.
Turn the dough out onto a lightly floured counter and gently roll into loaf form. Place into an oiled loaf pan, wrap tightly in plastic wrap, and let rise in a warm place until it has nearly doubled in size and springs back slowly when indented with a finger, 1-1 1/2 hours.
Heat oven to 350 degrees. Bring a kettle of water to a boil. Brush the loaf with the remaining 1 T butter. Set the loaf pan on the oven rack and place an empty metal loaf pan next to it. Fill the empty pan about half full with the boiling water. Bake until golden and the center of the bread register 200 degrees, 40-50 minutes. Flip the bread out onto a wire rack and let cool to room temperature before slicing, about 2 hours.
This is a great, healthy bread, we love it for sandwiches.