There is a sort of kindness in whole-wheat bread, like a grip of reassurance from a good friend. It is the kind of bread to enjoy slowly and mull things over. With 50% whole-wheat flour and a touch of honey, this bread will make your taste buds rejoice. The Baker’s Percentage for this bread is as follows:
Total Flour 1,000 g 100%
White Flour 500 g 50%
Whole-wheat Flour 500 g 50%
Toasted Wheat Germ 50 g 5%
Levain 200 g 20%
Water 700 g 70%
Honey 30 g 3 %
Salt 21 g 2.1%
No bells and whistles for this bread. Just add everything in at the Mix (the salt after the autolyse) and continue on through the Bake. The only thing that might need adjustment is the hydration level. Humidity, grind, and temperature affect whole-wheat flour, so add more water if the dough mixes up a little stiff.
This heavenly loaf will make a believer out of any whole-wheat agnostic. It has great staying power while still retaining a light crumb. Like a ray of sunshine breaking through the clouds, it is sure to lift your spirits.
I noticed that you use honey in this recipe. Is this a flavor choice or does honey perform differently than sugar in bread recipes. I ask because my parents keep bees, and they gave us some great honey!
~The Homesteading Hippy
I use honey just for the flavor, and usually only in whole-wheat breads. As far as there being a difference in sugar vs. honey, I think they are pretty interchangeable if used in small quantities.
I nominated you for the Liebster Award!
More info here: http://thepursuitofpie.wordpress.com/
Thank you!! That’s quite an honor.
This bread is beautiful! I love how it looks like there is a heart on the crust!
Thank you!!
Marvelous BREADS!! When can we expect you in California to bake for
our Family?? Hope its soon….Grams, Paso Robles, Ca
Thanks Grandma Pat. We’ll see you in September.