Nick’s Honey Wheat Bread

I love making Nick Malgieri’s honey wheat bread! It is yummy as sandwich bread but it is also so tasty in the morning with some b-u-t-t-e-r.

The recipe can be found in his How to Bake book and is as follows:

2 1/2 teaspoons (1 envelope) active dry yeast
2 cups warm tap water (about 110 degrees) (I usually try for 110-115 degrees)
5 -5 1/2 cups of unbleached all-purpose flour (3 – 3 1/2 cups unbleached and 2 cups wheat flour) (I keep a little extra unbleached out to add in if needed)
1 tablespoon salt
2 tablespoons honey
5 tablespoons unsalted butter (melted)

1. Whisk the yeast into the warm water and let set while preparing other ingredients (I actually use instant yeast which you can just sprinkle on the flour and doesn’t require blooming)

2. I use a mixer (but it can be mixed by hand) – place all ingredients in the bowl and mix on low speed w/dough hook for about 5 minutes until dough is smooth and elastic. If dough is sticky add more flour – 1 tablespoon at a time)

3. Place the dough in an oiled bowl and cover with plastic wrap or a towel and allow to rise until doubled (about 1 hour) (I put it in a turned off oven with a pan of boiling water as it makes a nice environment for the dough to rise)

4. Turn out the dough on a lightly floured surface, deflate and divide into 2 equal pieces. Form a loaf by stretching the dough into a rectangle, fold in the short ends until the dough is approx the length of the pan, then fold the far long edge over to the middle. Fold over the other long side and compress to a tight cylinder. Place the loaf in the pan, seam side down, cover with plastic wrap and let rise until doubled.

5. When almost doubled, set a rack in the middle of oven, preheat to 400 degrees.
6. When the loaves are risen, bake for 30 min until golden brown and firm, unmold and let cool on their sides.

This makes 2 loaves – I usually try to freeze one so there is always a loaf ready. Of course, it doesn’t always work out that way but it is the thought that counts.