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| Whole Wheat Bread |
| Photo by recipe author |
Servings: Makes 2 loaves
Preparation Time: 2 hours, 30 minutes
- 2 3/4 cups warm water*
- 1/4 cup plus 2 tablespoons honey
- 4 teaspoons active dry yeast
- 1/3 cup coconut oil
- 4 teaspoons lemon juice
- 4 teaspoons salt
- 1 cup oat bran
- 2 cups whole wheat flour
- 4+ cups unbleached all-purpose flour
- Butter, as needed
Mix water and 2 tablespoons honey together in glass bowl. Sprinkle yeast over the water, then let proof for 10 minutes. Add the rest in order given and mix well. Add more flour as needed, perhaps up to four cups, until dough is no longer sticky.
Knead until the dough is smooth and elastic.* Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide it in half. Let rest 10 minutes.
Shape into loaves and place in greased pans. Let rise until nearly double, about 1 hour. 20 minutes before done rising a second time, set oven to 350 degrees. When it’s done rising and oven is at the right temperature, bake for 25-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped. Brush the tops of the loaves with butter.
*Usually, I test the water by sticking my finger in it, and if I can just barely leave my finger in the water for 5 seconds, then I know it’s the right temperature
*The dough is elastic “if you lightly poke your finger in the dough, it pretty much springs back.”
Recipe submitted by Ra’chel, Heredia, Costa Rica
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