Honey Wheat Bread
Honey Wheat:
1 pound 5.25 ounces Water (cold tap)
5.25 ounces honey
1.4 ounces unsalted butter (soft)
1.4 ounces sugar
14.5 ounces whole wheat flour
1 pound 8 ounces bread flour
.8 ounces yeast (instant active)
1 ounce salt
Egg wash:
4 ounces whole eggs
2 ounces egg yolks
Directions
- Scale all ingredients. Starting from the top of list add all ingredients into mixing bowl.
- Using bread hook, mix on lowest speed 2 minutes. After 2 minutes check the dough for consistency and adjust if needed.
- Continue mixing on second speed for 4-6 minutes.
- Check dough for window, if successful remove dough from bowl and round on table.
- Cover and allow to double in size.
- Once doubled, punch down and divide into 2 oz pieces for rolls or 1 pound per loaf.
- Round scaled pieces, cover and allow to rest 20 minutes.
- Once dough has relaxed, proceed with final shape and place on parchment lined sheet tray.
- Proof dough in a warm moist environment (80 degrees or higher) until double in size.
- Carefully egg wash rolls/loaves and bake at 350F until golden brown. (20-25 minutes for rolls and 30-35 minutes for loaves)
- Remove bread from oven and allow to cool completely before wrapping/storing.