Holiday 2022: One Bowl Honey Wheat Bread
My favorite bread to make anytime of year! Honey, molasses and wheat. Yum.
This is a nice easy recipe to take you through winter. It is inspired by the Outback Steakhouse bread that is served with the meal. I use a large bowl and a wooden spoon to mix. No fancy equipment. The dough freezes well and this can make two small loaves. It can also be doubled. Enjoy!
Ingredients
1 ¼ cups warm water, 105-110 degrees F
2 Tablespoons vegetable oil
2 heaping Tablespoons molasses
2-3 Tablespoons honey
1 Tablespoon white granulated sugar (cane sugar is also fine)
1 ½ cups / 150 grams whole wheat flour
2 ½ tablespoon cocoa powder
2 teaspoon instant granulated coffee (do not use ground coffee!)
1 big pinch of salt
1 heaping Tablespoon active dry yeast, (1 package)
2 ½-3 cups/ 350 - 400 grams white flour, or bread flour ( I use type ‘0’)
Oatmeal for decoration (optional)
Directions
In a large bowl mix the warm water, oil, molasses, sugar and honey. Add the coffee, salt, wheat flour and yeast to the same bowl, mix well and let it sit for 10 minutes in a warm area to proof. The mix will look bubbly after 10 minutes, if not the yeast is dead and you need to start with fresh yeast. Add the white flour 100 grams/1 cup at a time and stir. This is the messy bit. The dough will start to come together just keep adding a bit at a time. When the ball is relatively smooth and not super sticky, let it rise for an hour in a warm space. It will not be a dry ball of dough.
When the ball has doubled give it a punch - it should release air. If not, let it rise for 20 more minutes. On a floured surface give the bread a soft hand kneading. Make two - three small loaves (400-500 grams) or make about 12 rolls (about 50-65 grams of raw dough each). The dough will not fill the tin completely because it will rise again. In a prepared pan - I use parchement paper but you could also do a light oil, place the loaves and let them rise again for 30 min. **If you are freezing the dough, freeze the loaves or rolls in a ziploc now. They will do the second rise after you thaw them.
Preheat the oven to 350C/ 175 F in the last 10 minutes of rising. At this point you can sprinkle some raw oatmeal for decoration or sea salt. Completely optional. Bake a small loaf for 25-35 minutes and the rolls for the same time. The bread is ready when you can tap the crust and it does not dent. Let the bread rest for about 5 minutes after it is done. Nota bene: if you make a big loaf, you will need to cook for about 35-45 minutes and when it cools take it out of the pan or the center will be a squishy mess.
Enjoy!