Honey-Lemon Wheat Bread
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3 c. bread flour
2-3 c. whole-wheat flour
1 T. salt
2 T. vital wheat gluten
1/2 t. ground ginger
2 T. grated lemon rind
2 T. quick-rise yeast
2-1/4 c. warm water (about 120 degrees Fahrenheit)
1/4 c. honey
3 T. shortening, room temperature
vegetable oil
In a large mixing bowl, combine bread flour, salt, gluten, ginger,
and lemon rind. Add yeast and mix thoroughly. Pour in the hot water.
Add the honey and shortening; stir briskly for 2 minutes at medium
speed with the mixer flat beater. Scrape the bowl occasionally to
ensure proper blending.
Add 1 cup whole-wheat flour. Beat at high speed for approximately 1
minute. The batter will start to pull away from the bowl in rubbery
strands.
Stop beating; add 1-2 cups additional whole-wheat flour in 1/2-cup
increments, depending upon the moistness of the dough. The dough
should be elastic and soft, but not too sticky. If the dough is still
too sticky, add sprinkles of white flour.
Knead for about 10 minutes with the mixer dough hook, adding sprinkles
of bread flour if the dough sticks to the sides of the bowl.
Cover the dough with a tea towel or plastic wrap and allow it to rest
for approximately 20 minutes. Divide into 2 pieces; shape into balls
and rest for 3-4 minutes. Form loaves and place in prepared loaf pans.
Brush surface of loaves with vegetable oil; cover loosely with wax
paper and then plastic wrap. Place pans in the refrigerator overnight
(or up to 24 hours) to double the volume.
Remove pans from refrigerator and let stand; preheat oven to 400
degrees Fahrenheit (approximately 20-30 minutes).
Uncover the loaves; pop any surface bubbles with toothpick or sharp
knife point and place loaves in oven. Bake 30-45 minutes or until
loaves test done. Remove from oven and turn out of pans immediately.
Place loaves on metal rack to cool. For a softer crust, brush hot
loaves with melted butter or margarine.
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