The honey, butter and milk are all conspiring to keep the crust soft.
Honey Whole Wheat
h20 13 1/2 oz at about 72 degrees
yeast 1.12 oz fresh if you can
honey 9.28 oz
whole wheat 30.2 oz
1 1st, 4 2nd (refers to mixer speeds in minutes.) ferment three hours
all the sponge
h20 7 oz
salt 1 oz
whole wheat 7 3/4 oz
1 1st, 2 2nd, 4 2nd rest 25 min, then divide, shape, proof and bake at 325
Now here's a formula. this is really good sweet whole wheat bread. Use fresh yeast if you can and light amber honey. There's a lot of honey in this, way more than you have in your recipe. This will keep for 4 days in a paper bag.
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