Braided honey wheat bread, baked on a stone!

Braided honey wheat bread

Looking for a braided honey wheat bread?  I’ve been playing around with baked breads for some time, but this honey wheat bread, mixed with a Kitchen Aid mixer and baked on a stone, is easily my all time favorite!  I’ve baked bread in a machine before, but there’s something much more idyllic about baking it in the oven, on a stone.  Not so idyllic, however, is the arduous task of kneading the dough.  With a standing mixer, I can have the antiquated, rough hewn breads I adore without risking carpal tunnel.  :)  

Braided honey wheat bread

We can’t get enough of it!

Onto the recipe!  This mix creates a bread that’s just the right balance of soft, full and hearty.  It’s strong enough to be used as a sandwich bread (though I would recommend baking it in a pan if you want that perfect sandwich shape!) yet light enough to please the palate.  It yields a bread that is not too dry (even for a wheat!) and smell absolutely amazing.  

Braided Honey Wheat Bread

Braided Honey Wheat Bread (Stone baked)
Yields 2
A delicious wheat bread, braided and baked on a stone. This recipe uses a Kitchen Aid standing mixer to make the process easier.
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Prep Time
1 hr 20 min
Cook Time
25 min
Prep Time
1 hr 20 min
Cook Time
25 min
Ingredients
  1. 2 cups whole wheat flour, sifted
  2. 4 cups bread flour, sifted.
  3. 1 cup bread flour, sifted. (this cup of flour should be separate from the first two.)
  4. 2 tbs sugar (granulated)
  5. 1 tsb (or one packet) of yeast.
  6. 1 1/2 tsp salt
  7. 1/3 cup honey or honey
  8. 2/3 cup milk
  9. 1 2/3 cup water
  10. 1/4 cup butter
Preparing the dough
  1. Whisk together the two larger portions of sifted flour, sugar, yeast and salt. Leave the single cup of sifted bread flour aside.
  2. Combine honey, milk, water and butter in a sauce pan and heat until well melted.
  3. Pour all melted liquids together with the sifted flour mixture and, using the dough hook, combine all ingredients on a low setting until dough begins to form and is mixed fully.
  4. Adding spoonfuls of the single cup of sifted flour now and again, allow bread to knead in the Kitchen Aid on a low setting for about 10 minutes. Keep adding spoonfuls of the single cup of sifted flour until the dough isn't sticky.
  5. Cover dough and let rise for 30 minutes.
  6. Preheat your oven to 400 degrees.
  7. Cut dough in half (makes two loaves) and form into a long, rounded loaf on your stone.
Braiding the dough
  1. Starting about an inch down from one end of the dough log, slice three long strips. Braid these gently, and tuck the braided end under to finish.
Bake
  1. Bake each loaf individually on your stone in a preheated oven (400 degrees) for 25 minutes.
  2. Enjoy!
Notes
  1. Allowing your braided loaf to rise a bit more will make for a fluffier bread loaf.
  2. Tastes amazing with butter!
  3. This recipe yields a bread with a wonderful crust!
Weaving Roses http://weavingroses.com/

Ingredients

2 cups whole wheat flour, sifted
4 cups bread flour, sifted.
1 cup bread flour, sifted. (this cup of flour should be separate from the first two.)
2 tbs sugar (granulated)
1 tsb (or one packet) of yeast.
1 1/2 tsp salt
1/3 cup honey or honey
2/3 cup milk
1 2/3 cup water
1/4 cup butter

Preparing the dough:

Whisk together the two larger portions of sifted flour, sugar, yeast and salt. Leave the single cup of sifted bread flour aside.
Combine honey, milk, water and butter in a sauce pan and heat until well melted.
Pour all melted liquids together with the sifted flour mixture and, using the dough hook, combine all ingredients on a low setting until dough begins to form and is mixed fully.
Adding spoonfuls of the single cup of sifted flour now and again, allow bread to knead in the Kitchen Aid on a low setting for about 10 minutes. Keep adding spoonfuls of the single cup of sifted flour until the dough isn’t sticky.
Cover dough and let rise for 30 minutes.
Preheat your oven to 400 degrees.
Cut dough in half (makes two loaves) and form into a long, rounded loaf on your stone.

Braiding the dough:

Starting about an inch down from one end of the dough log, slice three long strips. Braid these gently, and tuck the braided end under to finish.

Bake:

Bake each loaf individually on your stone in a preheated oven (400 degrees) for 25 minutes.
Enjoy!

I look forward to seeing what you make of this!  Enjoy, friends, and eat well!

Kisses!

Tonks

About Pea Kay

Pea Kay, otherwise known as Tonks, The Unhinged Knitter, moonlights at night as an infamous Cupcake Warrior. To learn more about what she does, visit the core pages of www.weavingroses.com!

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