May 26, 2011
Honey and Whole Wheat Bread
by Nate Rafn
This recipe is loosely based on a muffin recipe from one of my favorite cookbooks. The whole wheat flour breaks down nicely as it soaks in the buttermilk, creating a soft texture. Feel free to add dried fruit and nuts for fun. I recommend adding chopped dehydrated figs and roasted hazelnuts.
Honey & Whole Wheat Bread - makes one loaf
1 cup whole wheat flour
1 cup white flour
1 1/2 cup buttermilk or yogurt
1/2 cup Willamette Valley honey
1/4 cup butter or lard, softened
1/2 tsp. salt
1 1/2 tsp. baking soda
1/2 cup dried fruit (optional)
1/2 cup chopped nuts (optional)
In a glass bowl, combine flours, buttermilk and honey, to form a smooth paste. Cover and leave at room temperature for 12 to 24 hours.
Preheat your oven to 350 degrees. Beat egg and butter in a large mixing bowl, or bowl of an electric mixer. Add the flour and buttermilk mixture one scoop at a time, beating well after each addition. Add salt, baking soda, and optional fruit and nuts. Continue to beat until all ingredients are incorporated and batter is uniform.
Pour the finished batter into a greased and floured loaf pan. Bake at 350 degrees for 1 hour, or until the internal temperature registers at least 190 degrees on a thermometer.
Let the bread sit in the pan for 5 minutes before transferring the loaf to a wire rack to cool. Allow bread to cool completely before slicing. Serve with additional butter and honey. Store bread in a cool, dark place. This bread freezes very well.
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