Linda's StoryAt Mabon, we celebrate the goddess in her aspect as the crone, the wise old woman. This honey wheat blend is a delicious way to celebrate the end of the harvest. Serve warm with herbed oils for dipping, or with a big scoop of Apple Butter.
Makes 2 loaves
active dry yeast
whole wheat flour
all -purpose flour
1Dissolve the yeast in the warm water. Add honey and mix well.
Stir in the whole wheat flour, salt, vegetable oil, and butter and mix until a stiff dough has formed. Gradually work the all-purpose flour into the mix, one cup at a time.
Turn the dough onto a lightly floured countertop, and knead for about fifteen minutes. When it reaches the point where it's sort of elastic, shape it into a ball and place it into an oiled bowl. Cover with a warm, damp cloth, and allow to sit and rise until it's doubled in size -- usually about 45 minutes.
2Punch the dough down and cut in half, so you can make two loaves of bread. Place each half in a greased loaf pan, and allow to rise. Once the dough has risen an inch or two above the top of the loaf pan, pop them in the oven. Bake at 375 for half an hour, or until golden brown at the top.
When you remove the loaves from the oven, allow to cool for about fifteen minutes before removing from the pan. If you like, brush some melted butter over the top of the hot loaves, to add a pretty golden glaze to them.
3Note - If you're doing this in a bread machine, remember, the recipes makes two loaves. Halve everything if you're allowing the machine to do the mixing. If you hand mix it, you can still drop the single-loaf balls of dough into the machine to bake.