Blue Ribbon Honey Bread

Blue Ribbon Honey Bread

Making bread is one of the many hobbies that I enjoy. It began with a simple time-tested white bread recipe, but soon evolved into multiple experiments with various ingredients.  I’ve settled in on a favorite that I call ‘honey mixed grain bread.’...

Author

Lehman's

Ingredients

• 3–1/2 cups warm water
• 6 cups white unbleached bread flour
• 2–1/4 cups whole wheat flour
• 1 cup rolled oats
• 2/3 cup flax meal
• 3 pkgs dry yeast (or 2 rounded tablespoons bulk yeast)
• 1/2 cup honey
• 1 Tablespoon salt
• 1/3 cup oil
• 2 Large eggs
• 1/4 cup wheat gluten
• 1/4 cup vinegar

Directions

1. Gluten and vinegar may be omitted.  (I prefer using these two ingredients because gluten makes the bread more pliable, and vinegar works with yeast to help the dough rise – as well as keeping the loaf fresh longer.)
2. In a large mixing bowl combine yeast and 1 cup warm water. Stir a little.
3. In a small mixing bowl combine remainder of water (very warm) with everything except flour, starting with oats so it can begin softening.
4. Mix the contents of the small bowl into the large bowl.
5. Add 4 Cups white flour, and mix thoroughly.
6. Add remaining 2 Cups white flour and 2-1/4 Cups whole-wheat flour. Mix well.
7. Cover the bowl and allow the dough to rise to double or triple size.
8. Sprinkle some flour on dough, punch it down gently, (kneading not necessary), divide into 3 greased loaf pans. Cover with a towel and let it rise until approximately double in size.
9. Bake at 350 F for approximately 40 minutes. (A little less with a convection oven). Remove from oven and brush butter on the tops.  Remove from pans after five minutes; set on rack to cool.