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Honey Harvest Wheat Bread
from the kitchen of Sharmagne Leland-St. John

1 ⅓ cups warm water, divided
2 envelopes active dry yeast (approximately 4 ½ teaspoons)
⅓ cup honey
¼ cup vegetable oil
1 teaspoon salt
3-3 ½ cups whole wheat flour

Pour ½ cup water into a large bowl.
Sprinkle the yeast on top and stir until
dissolved. Add the remaining water, honey,
oil, salt and 1 cup flour.

Beat for 2 minutes at medium speed, scraping
the mixer bowl frequently. Stir in enough of
the remain flour to make a soft dough.

Sprinkle a bit of flour onto your bread board
and knead for approximately 10 minutes or until
the dough is smooth and elastic.

Place in a greased bowl, turning to coat. Cover
with plastic wrap and let rise in a warm place,
with no drafts, for approximately 1 hour or until
doubled in size.

Punch the dough down and turn out onto a lightly
floured bread board. Roll the dough into an 8x12
inch rectangle. Starting from the shorter end, roll
up tightly as if you were making a jelly roll. Pinch
the seam and ends to seal and place seam side down
in a greased 9 x 5 inch loaf pan. Cover and let rise
again in a warm place for approximately ½ hour or
until doubled in size.

Bake in a preheated 375º oven for 30-35 minutes.
Turn out onto a cooling rack.



 

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