I know that I’ve made Honey Wheat rolls before – but as you are well aware, I am always ready, willing, and able to tackle a new version of something.
Especially when it involves something edible.
So when I came across this recipe, I was drawn to it for several reasons. The primary (and realistically, the most important) reason was the ease of preparation. Literally. Just throw everything into the mixer and you’re done. It was as simple as making a quick bread.
And in my world, that counts for a lot.
I was also inspired to make french toast with a few slices last weekend – and it was just as delicious as I’d hoped. Plus, it was a welcome repast after a 21 mile bike ride.
One year ago: Crockpot Baked Oatmeal
Honey Wheat Bread – adapted from serious eats
- 3/4 cup mild-flavored beer
- 1/4 cup orange juice
- 3 tablespoons honey
- 4 tbs. softened unsalted butter, cut into pieces
- 1 3/4 cups regular whole wheat flour
- 1/2 cup old-fashioned rolled oats
- 1 cup unbleached all-purpose flour
- 1 1/4 teaspoons instant yeast
Combine all the ingredients, and mix and knead them – by hand, mixer or bread machine – until you have a soft, smooth dough. Cover and allow the dough to rise until it’s puffy and nearly doubled in bulk, 1 to 2 hours.
Lightly grease an 8 1/4 x 4 1/4-inch loaf pan. Gently deflate the dough, and shape it into an 8-inch log. Place it in the prepared pan. (At this point, you can chill the dough, tightly covered, in the refrigerator for a day or two. Just take it out and allow it to come to room temperature again before you bake it, about an hour). Cover it gently with lightly greased plastic wrap or a proof cover, and allow it to rise till it’s crowned about 1 1/2 inches over the rim of the pan, 1 1/2 to 2 1/2 hours. Near the end of the breads’ rising time, preheat the oven to 350˚F.
Uncover and bake the bread for 30 to 35 minutes, tenting it with foil after 15 minutes. The bread is done when it’s golden brown and an instant-read thermometer inserted in the center registers 190˚F. Remove it from the oven, and after a minute or so turn it out onto a rack. Brush with melted butter if desired; this will keep the crust soft. Cool the bread for 30 minutes before slicing.