Honey Wheat bread
This slightly sweet wheat bread turns out beautifully on Dacor’s Convection Bake. It rises nicely and has a crispy crust
on the bottom.
2 1/4 cup warm water (105-115˚) | 2 Tbsp butter, melted and cooled |
1/2 cup honey | 1 egg, lightly beaten |
3 Tbsp firmly packed brown sugar | 1 tsp salt |
2 packages dry yeast | 2 cups bread flour |
1 cup instant nonfat dry milk | 5 to 6 cups whole wheat flour |
In a large mixer with dough hook attachment, combine warm water, honey, brown sugar and yeast. Mix lightly and let sit until bubbly, about 5 minutes. Stir in nonfat dry milk, butter, and egg. Turn mixer on low to mix. Add bread flour and salt. Scrape down the sides of the bowl with a rubber spatula. Add enough wheat flour to make a soft dough. Knead in the mixer for 7-8 minutes, or turn dough out onto a floured surface and knead by hand for 10 minutes. The dough should be smooth and elastic. Place in greased bowl, lightly oil the top of the dough and cover. Let rise in a warm, draft-free environment for at least 1 hour or until doubled in size. Preheat oven according to the charts below. Punch down dough and place on a floured surface. Divide dough in half. Roll half of the dough with a rolling pin into an 8 x 13 x 1” rectangle. Roll dough from the 8” side lengthwise, as if making a jellyroll, until a loaf forms. Press to release air bubbles and pinch edges to seal. Repeat with other half of dough. Place loaves seam side down in two greased 9 x 5” loaf pans. Bake on rack position 2 until loaves rise and brown, and bread sounds hollow when tapped on the bottom. Remove from loaf pan and cool on baking rack- this will prevent the bottom from becoming soggy. Let cool and slice.
Makes 2 loaves.
| PURE CONVECTION™ | CONVECTION BAKE | STANDARD BAKE |
| | | |
RACK POSITION | Not recommended | 2 or 3 | 1 or 2 |
| | | |
TEMPERATURE (˚F) | N/A | 350 | 375 |
| | | |
TIME (MINUTES) | N/A | 30-35 minutes | 35-40 minutes |
| | | |
RECIPES