Wednesday, July 4, 2012

Whole Wheat and Honey Loaf

I did it! I finished my recipe development assignment! Well... for now.
As a refresher, a friend started a business selling his own stone-ground Whole Wheat flour and I offered to develop some signature recipes for him. I'd never worked with stone ground flour before but felt I was up to the challenge.
Now, sometime after I received my first bag of flour, I have developed his Pancake mix recipe, a Whole Wheat and Honey Loaf recipe and a Cinnamon Raisin Whole Wheat Soda Bread recipe! The latter two will be available with his products, and possibly on his Facebook page, shortly!
I had him over for a tasting today and he loved the soda bread and was surprised by the nice texture and rise of the Whole Wheat and Honey Loaf (I'm glad too, because it took a fair bit of ingenuity on my part to get it there!)
I've still got a bit of flour left, so I think I'm going to whip up some Coffee Date Muffins next week and do one more recipe for him right now, but until that happens, care for a preview??

Redstone Mills' Whole Wheat and Honey Loaf:

3 ¼ c. Redstone Mills Stone Ground Whole-Wheat Flour
½ c. all-purpose flour
¼ c. wheat bran
1 ½ tsp salt
1 ½ tsp yeast
1 ½ c. milk
3 tbsp butter
2 tbsp honey
Combine milk, butter and honey in a small saucepan. Cook over medium heat, stirring occasionally, just until the butter has melted.
Combine remaining ingredients in a large mixing bowl. Mix with dough-hook attachment on a standing mixer. Pour in warm milk mixture and mix until dough pulls away from the sides of the bowl. On a lightly floured surface, kneed by hand for 8 minutes. Do not skip this step!
Once the dough is shaped into a ball, place it in a liberally oiled mixing bowl, turn it over once so all sides are oiled, and let it rise, covered, in a warm, dry place for 1 ½ - 2 hours. Once dough has doubled in size, punch it down and gently shape it into a loaf – don’t push all the air pockets out! Let rise in a greased loaf pan for another 1 ½ - 2 hours.
Bake at 375 degrees for 35 minutes.
Slice and serve while still warm with creamed honey, butter, jam, or plain! It tastes great the next day too (if it lasts that long)!

Check out his Facebook page, too! He currently only sells at local Farmer's Markets, but his stuff may get stocked in a local store soon! (P.S. the pancake mix is to die for, if I do say so myself!)

Mrs. VanderLeek ;)

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