Tuesday, August 09, 2005

Micro-Brewery Honey-Wheat Bread

Honey Wheat BreadSource: KAF Whole Grain Baking

1 small loaf, 16 slices

3/4 cup (6 ounces) amber ale or mild-flavored beer
1/4 cup (2 ounces) orange juice
3 tablespoons honey
4 tablespoons (1/2 stick, 2 ounces) unsalted butter, cut into 6 pieces
1 3/4 cups (7 ounces) traditional whole wheat flour
1/2 cup (1 3/4 ounces) old-fashioned rolled oats
1 cup (4 1/4 ounces unbleached all-purpose flour
1 1/4 teaspoons salt
2 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 1/2 x 41/2-inch loaf pan. Gently deflate the dough, and shape it into an 8-inch log. Place it in the prepared pan. 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 bread's rising time, preheat the oven to 350º.

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 190ºF. 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.

Nutrition Information per serving (1 slice, 48g): 17g whole grains, 134 cal, 3g fat, 4g protein, 19g complex carbs, 3g sugar, 2g dietary fiber, 8mg cholesterol, 169mg sodium, 102mg potassium, 25RE vitamin A, 2mg vitamin C, 1mg iron, 10mg calcium, 85mg phosphorus.

I talked about this recipe HERE.

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