Posted on July 21, 2012
A Honey Wheat Breakfast for Champions
It’s a super stormy day, so it’s a perfect day to continue the bread experiment. I’m trying to find out what my HB is allergic to in packaged breads, so I can eat my healthy bread without giving him an allergic reaction.
So far, the HB has successfully consumed the white bread with yeast, white irish soda bread, wheat irish soda bread and cinnamon raisin bread with yeast I’ve baked, without an allergic reactions. This tells me it’s not wheat or yeast.
Though I like to think I’m super exciting when it comes to what I eat, I’ve been eating the same breakfast for about 6 years. I have a rotation of three different breakfast meals depending on the weather.
This morning is my number one choice: One over-hard egg, avocado on honey wheat toast with a side of fruit. Now what really knocks it out of the park this morning is the bread was baked last night.
The next baking test: Honey Wheat. So far I’ve made yeast based bread and a wheat bread. Now – let’s combine it. It takes many hours due to the rising and beating down process, but it’s still very simple. You can do it on your lazy laundry Sunday at home, when you are recovering from last night’s binge drinking. It makes two loaves and doesn’t require a baking pan, just bake it on a cookie sheet.
This recipe is from the ol’ stand-by cookbook: Good House Keeping. It’s only about $8 on amazon.com! I even bought one as a recent gift for a bridal shower. It’s a great general knowledge cookbook.
Honey Wheat Bread
1 1/2 c warm water
1/2 oz of dry active yeast
1 tsp sugar
1/2 c honey
1/3 c butter
1 1/2 tsp salt
3 c whole wheat flour
2 1/2 c unbleached all purpose flour
The steps for the bread are the same all the white yeast bread I made in the post: A non-additives baking weekend.
for a quick guide:
let your yeast sugar and 1/2 c of water sit in a bowl until foamy. then mix in all ingredients except all purpose flour. Once those are mixed, slowly add in the all purpose flour.
Sometimes things aren’t perfect. I’ve discovered that I’m a “What ever happens, happens” type of person. Not in the lazy sense or giving up hope, but more like I try really hard for the first 90% and then just push it through to get it completed. I’m not a perfectionist and don’t need to get it just right. Sometimes I think, it’s more important to complete something, then to get it 100% perfect. If I like it, then I can try again, in hope to one day reach perfection.
Malcolm Gladwell, journalist and author, says it takes 10,000 hours of doing one activity to become an expert at it. Dude – I have a LOT more baking to do.
If you struggle on the last 10%, you will probably shelf it and never ACTUALLY finish… I can’t live like that, hence my 90% rule. I gotta log those hours of completion and learn from my mistakes.
SO – yes, my bread look like a baby pug and I’m 100% cool with that. It’s because I floured the outside and then tried to knead it into a new ball. Now I know not to do that again, and so do you!
Bake at 375 degrees for about 40 minutes.
CourTney’s f*ck up to learn from #47 – When the bread sounded hollow – I stopped baking. Every loaf I’ve made up to this point was a little doughy in the center, but 40 minutes did this recipe good.
So my bread came out misshaped, but beautiful, and the HB can eat it!
You want perfection, keep baking – you have about 416 days of 24 hour baking to go before you get there. Or go support your local bakery. I’m cool with either decision.