Spiced Honey Wheat Bread

The second loaf of bread to be destroyed by my bread machine was a Spiced Honey Wheat Bread. On Monday, I recreated it with my own two hands. According to boyfriend, who had a slice for breakfast this morning, the hand-made version was "sofaking good!"

This one was easier to recreate. I just made a basic honey wheat bread and added spicy goodness. I went out for 3 hours during the first rise, and cooked it at the wrong temperature, but even with all those mistakes, it still turned out way better than the Breadman disaster of 2011.

Here's a recipe to try at home!

Sofaking Good Spiced Honey Wheat Bread

1 c milk
2 tbsp sugar
1 tbsp salt
1/4 c butter
1/2 c honey

Heat milk over medium heat until bubbles form at edges. Remove from heat and add the other goodies, stirring until butter is melted and everything else is dissolved. Set aside and allow to cool to lukewarm.

1 1/2 c warm water (105-115 F)
2 pkg or 4 1/2 tsp yeast

Sprinkle yeast over warm water in the bowl you will be using for mixing. Stir until dissolved. Add warm milk mixture.

2 1/2 c sifted all-purpose flour
2 1/2 c unsifted wheat flour
1 tsp cinnamon
1 tsp cardamom
1/4 tsp ground cloves

Add flour and spices to yeasty milky mix. With a wooden spoon or fancy mixer, stir until smooth.

2 1/2 c unsifted wheat flour

Gradually add the rest of the flour while stirring. Continue mixing until dough is thick enough that it no longer sticks to the sides of the bowl.

Turn dough out onto a lightly floured surface. Cover with bowl and walk away for about 10 minutes. Check your email.

When you come back, knead the dough until smooth and elastic (about 10 minutes)

While you were checking your email, you probably should have been greasing a large bowl. Anyway, do that now. Move your finished dough to the buttery bowl, turning the ball over so that all sides get greasy. Cover with a towel and place someplace warm (I like the oven with the light turned on).

Forget all about your bread for about 1 hour 15 minutes.

When you start thinking about your bread again, prepare 2 breadpans, lightly coating them with butter or veggie oil, or your preferred greasy substance. Also flour a surface and your hands, cause you're about to get real familiar with your dough again.

Turn your dough out onto the floured surface and divide in half. Shape into 2 balls. Walk away for 10 minutes again.

When you come back, shape your balls into loaves:

Stretch dough out to approximately 27 inches long.
Fold into thirds, like a letter.
Pinch ends closed and roll into a cylindrical shape.

(Image from McCall's Home Baked Breads, c1965)
Image j is after 2nd rise, so don't worry if your bread doesn't fit its pan like that just yet.

Once you have both loaves in their pans, again, cover with a towel and leave in that warm spot for another hour and 15 minutes.

Preheat oven to 400F

Bake 40 to 50 minutes, or until bread is solid enough to rap with your knuckles without giving. If you want lighter crust (which I recommend) try to remember to cover the loaves with foil for the last 20 minutes of baking.

Remove from pans immediately and cool on wire racks.

Enjoy with tea and jam. Possibly Nutella, if you have some around.