Honey Wheat Bread
Posted On 15 September 2020
I’ve heard this is like the bread from a restaurant called the Cheesecake Factory, but I haven’t been there in probably 10 years. Just being downwind of the restaurant makes my left arm go numb.
Trying this today. Should have some pictures.
Honey Wheat Bread
Ingredients
- 295 grams warm water (1¼ cups)
- 10 grams yeast (2¼ tsps) (instant or active)
- 300 grams all purpose flour (2½ cups)
- 180 grams whole wheat flour (1½ cups)
- 5 grams cocoa powder (2 teaspoons)
- 12 grams granulated sugar (1 tablespoon)
- 8 grams salt (1½ tsps)
- 28 grams butter, melted (2 tbsp)
- 85 grams molasses (¼ cup)
- 85 grams honey (¼ cup)
- rolled oats for topping
Instructions
- In the bowl of a stand mixer add the warm water and yeast. If using active yeast (not instant), add a pinch of sugar and let sit for 10-15 minutes until foamy. If using instant or "bread machine" yeast, continue on to the next step.
- Add the butter, molasses, and honey.
- In a medium bowl mix together the flours, cocoa powder, sugar, and salt.
- With the mixer on low speed add the dry ingredients to the liquid. Mix until combined.
- Mix on medium speed for 8-10 minutes. (Speed 2 or 3 on my mixer) If too sticky, add some more all purpose flour a tablespoon at a time. If too dry, add water a bit at a time.
- Oil a bowl and put the dough into it. Spin to coat. Cover with plastic wrap and set aside in a warm place for 2 hours or until doubled.
- Gently deflate, weigh, and divide the dough into 3 pieces. Roll each piece out into a 9-inch log. Line a baking sheet with parchment paper and place the loaves on the baking sheet. (If you have a baguette pan, you can use that with parchment instead.)
- Cover with oiled plastic wrap and let rest and rise for another 30-45 minutes
- Preheat oven to 350°F or 325°F Convection.
- Sprinkle a bit of rolled oats on the top of each loaf. Score each loaf lightly 2 or 3 times diagonally.
- Bake loaves for 30 minutes, rotating half way through.
- Cool on wire rack.
