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Whole-wheat Bread
Ingredients
- 1 tablespoon active dry yeast
- 1/2 teaspoon plus 1/4 cup honey
- 2 1/2 cups warm water
- 3 1/2 cups unbleached plain flour
- 2 teaspoons salt
- 1 cup Glenisk Natural yogurt
- 3 tablespoons vegetable oil
- 1 egg slightly beaten
- 5 1/2 cups whole-wheat or brown flour
Preparation
- Add the yeast and 1/2 teaspoon honey to the warm water and set aside for 15 minutes, until bubbles form.
In a large bowl, sift together the flour and salt. Add the proofed yeast and stir. Add the remaining 1/4 cup of honey and the yogurt, oil, and egg. Stir well. Add the whole-wheat or brown flour 1 cup at a time, stirring after each addition, until the dough is stiff and comes away from the bowl.
- Remove the dough to a lightly floured board and knead it for 5 to 10 minutes until it is no longer sticky, adding more flour as needed. Oil the dough well and place it in an oiled bowl. Cover and let rise in a warm place for 1 1/2 hours, until it doubles in size.
- Punch down the dough and knead it again for several minutes, adding flour as needed. Oil three 20 cm x 10 cm loaf pans. Divide the dough into 3 parts, shape into loaves, and allow them to rise in the pans in a warm place for 30 minutes.
- Preheat the oven to gas mark 4, 180°C, 350°F. Bake the loaves for 35 to 40 minutes or until they sound hollow when tapped. Gently remove them from the pans and cool on racks.