This is my family’s favorite honey wheat bread. Recipe for this crusty bread adapted from my sister in-law Larisa. It’s really easy to make, even if you’ve never made bread before.
It will make 1 large loaf
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1 1/2 cup water, lukewarm
1 Tbsp. honey
1 cup bread flour
1 1/2 cups wheat flour
1 cup rye flour
1 tsp. sugar
1 tsp. salt
2 tsp. yeast
1 Tbsp. Vegetable oil
***I use my Kitchen Aid mixer with a dough hook on it. If you have that, go drag it out and use it; or you can use your bread machine for the kneading part (If you use a bread machine please follow the directions as to how to add the ingredients to your pan, then select the dough cycle. Once it has completed kneading, follow the rest of the steps as listed below. ) or simply knead by hand until you have a soft, smooth dough.
*** I bake this bread on Pizza Bake Stone.
In the bowl of a stand mixer, whisk together water, salt, sugar, yeast, honey and oil. (I use the whisk attachment to mix them together or you can use a spoon.)
In a separate bowl combine all flour together.
Attach dough hook and, with mixer on low, add flour 1/2 cup at a time, until dough pulls away from inside of bowl.
Lock the bowl and increase the speed up a little and let the mixer do the kneading for the next 8-10 min.
The dough will be sticky; however we don’t want it to be toooo sticky. So, I usually set aside about ½ cup of bread flour and gradually add just a little at a time to the dough as it is being kneaded, I hardly use the whole half cup. The dough should still be fairly sticky when you are finished kneading.
Transfer the dough into bowl, cover with clear plastic and let your bread dough rise in the bowl for about an hour or until it doubles in size.
Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom.
Put dough on flat cutting board sprinkled with cornmeal; let rest 40 minutes.
Place baking Pizza stone on middle rack and turn oven to 450F degrees; heat stone at that temperature for 20 minutes. Dust dough with flour, slash top with very sharp knife two times. Slide onto stone.
Bake for 20 minutes, lower the temperature to 375F and bake for another 30 minutes until golden browned.
***NOTE: If not using pizza stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes. Bake same as above.