St. Martin’s Table Honey Whole Wheat Bread

Something a little different this week. We have a recipe that was submitted by Sherri Larson, who writes the “Out of the Blue” column for us periodically. She found she had time to make a loaf of bread from scratch, while staying at home.

We would love to hear from you! Recipes, with photo if available, can be submitted to ads@thedrummer.com.

St. Martin’s Table Honey Whole Wheat Bread

Recipe from “St. Martin’s Table” recipe book, 1998

3-1/2 c. water

3/4 c. oil

2 T. dry yeast

3/4 c. honey

2 T. salt

2 c. unbleached white flour

8-10 c. whole wheat flour

Gently heat water until lukewarm. Turn off heat and add oil, dry yeast and honey. Let stand 4-5 minutes until yeast is dissolved and frothy. When yeast mixture is frothy, add salt and white flour. Mix together until flour is incorporated. Let rest for 2 minutes. Add additional flour by cupfuls to make a ball. (The dough will be slightly sticky.)

Knead until smooth and elastic (at least 10 minutes), and form into a ball. Place in a large, greased bowl, cover and leave in a warm, draft-free place until doubled in size. Punch down. Form into two loaves, place in greased pans and again leave covered in a warm place until doubled in size. Bake in 350 degree oven for about 45 minutes.

Quote of the Week:

“The sun looks down on nothing half so good as a household laughing together over a meal.” 

~ C.S. Lewis