Following the recent success of my Herb Bread 2.0 I wanted to try baking bread using whole wheat flour instead of all purpose flour. Evan asked me what I was going to add to it since he knows that I just can’t make some plain old bread, I gotta make it jazzed up my kind of bread! Sometimes I find that whole wheat bread can taste kind of bland, and I didn’t want that. So I decided to add honey, nutmeg and cinnamon to it. If I had nuts or oats in our kitchen I would have added those as well. This would be a great recipe to add dried fruit or a dash of your favourite liquor in place of the honey.
Honey Drizzled Whole Wheat Bread
1 medium size loaf
3 1/2 cups whole wheat flour
2 teaspoons salt
1 1/3 cup warm water
2 1/4 teaspoons (1 package) active dry yeast
1/4 liquid honey
fresh ground nutmeg and cinnamon
In a liquid measuring cup, mix the warm water, honey and yeast. Stir until it dissolves. In a large bowl mix the flour, salt, nutmeg and cinnamon. Add the liquid mixture once the yeast has began to foam on top (that’s how you know it’s been activated). If you have a mixer with a dough hook use it. I on the other hand don’t have a fancy mixer (it’s on my wish list) so I mixed it with a wooded spoon until it was stiff, then I kneaded it until it was all combined. It took about 4-5 minutes so it’s a great workout for your arms. Bonus!
Place the dough ball in a large bowl and cover with plastic wrap or a tea towel. Let it sit in a warm area for about 1-2 hours, or until it’s doubled in size. Punch it down and knead for another 3-4 minutes then let it rise again for another hour. Pre-heat your oven to 400ish degrees F. I actually set my oven to 425F but it depends on your oven. I decided to use my Dutch Oven (naturally) because I like how moist the inside of the bread is. Since I find that whole wheat bread can some times be quite dry, I thought this would be the best method to bake it. With a sharp knife, put 3 slits on the top of the bread dough and drizzle the top with honey. Bake with the lid on for 15 minutes, then remove it for another 15-20 minutes, depending on how you like your crust.
I thought it was pretty tasty. The honey on top was a nice touch and it complimented the whole wheat, ESPECIALLY smothered in butter. Real butter, not margarine. Next time I’ll definitely add considerably more cinnamon and nutmeg, the flavor was too subtle for my tastes. Over all, I’d say it’s a working success. Next up by request from one of my co-workers…a healthier high protein muffin that you actually will want to eat.