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Honey, Garlic and Rosemary Whole Wheat Bread

Posted by HHHAdmin on Nov 14, 2011 in Bread | 0 comments

I really do have a bit of an obsession with homemade bread at the moment. Once you have the basic recipe (which this is), you can add any kind of flavour you want to it. I chose rosemary and garlic, as it went perfectly with the roasted tomato soup I had it with. This makes 3 medium sized loafs, which you can bake one and wrap the other 2 balls of dough and put in the freezer until you next need bread. Just leave plenty of time for it to defrost.

Ingredients:

- 700ml warm water

- 5 tbsp (about 80ml) of honey

- 2 sachets of active dry yeast (14g)

- 680g bread flour

- 550g whole wheat flour

- 45g butter

- 1 tsp salt

- 4 tbsp dried rosemary

- 2 tbsp garlic granules

1) In a jug, mix the water yeast and honey and leave for 30 minutes.

2) Mix together the white flour and salt and make a well.

3) Pour the water and yeast mixture into the well and and slowly mix together.

4) Stir in the melted butter, rosemary, garlic and whole wheat flour and mix well.

5) Turn out onto a floured surface and kneed for 5 minutes. You may need to add a little more whole meal flour before you do this, if your dough is still too sticky to kneed.

6) Place in a greased bowl and cover with a damp tea towel. Leave in a warm place for about an hour, until it has doubled in size.

7) Punch the dough down and split into 3 pieces.

Grease a loaf tin and push dough into it or grease a baking dish, shape dough into a ball and place in dish (this was what I did to get a nice round loaf. Bake at 175C/350F for 35 minutes.