The flour is truly the secret to delicious bread. I had made this bread recipe for over 20 years, but when I discovered Janie's Mill flour my family asked me to stop milling grain and only use Janie's Mill flour.
This recipe is super versatile! It can be used to make sandwich loaves, burger buns, and dinner rolls.
Honey Wheat Bread
Step 1: Blend in a glass measuring cup in order given and allow to stand 10 minutes until it bubbles up:
75 g (1/4 cup) very warm, not hot water
13 g (1½ Tbs.) active dry yeast
20 g (1 Tbs.) honey
Step 2: Blend in mixing bowl:
600 g (2 ½ cups) hot water
12 g (2 ½ tsp.) salt
50 g (1/4 cup) honey
50 g (1/4 cup) olive oil
Step 3: Mix thoroughly:
530 g (4-4½ cups) Janie’s Mill Whole Kernel flour
Yeast mixture
Water, salt, honey, and oil mixture
Step 4: Stir in the Sifted Artisan flour while easy to stir, then turn dough out on a floured surface to knead in the remaining flour. *Step 4 and 5 can also be done in a stand mixer with dough hook.
530 g (4-4½ cups) Janie’s Mill Sifted Artisan flour
Step 5: Add flour in small amounts until dough reaches desired consistency. Knead for 10 minutes.
Step 6: Place dough in lightly oiled bowl, turn over to coat top, cover with a cloth and let rise until double, about 1-1 ½ hours.
For Sandwich Loaves: Punch down, divide dough into 2 equal portions. Shape and place in 9x5 loaf pan. Let rise until just above the rim of the pan (1-1 ½ hours). Bake at 350 for 30 minutes.
For Sandwich Rolls: Punch down, divide dough into 16 equal portions (90-95 g). Roll each portion into a ball; let rise until doubled in size; bake at 350 for 18-22 minutes.
For Butterhorn dinner rolls: Punch down, divide dough into 3 equal portions (490-500 g). Roll each portion into a 10–12-inch circle and cut into 8 sections with pizza cutter. Roll up beginning at wide end. Place the rolls on a baking sheet making sure the point is tucked underneath; let rise until double in size; bake at 400 for 10-15 minutes.
