Blizzard Baking

These are two lovely loaves of bread on their last rising. I made Martha's Honey Whole Wheat Bread yesterday, since we ran out of bread and there were no snow plows in sight. I just realized that I have a honey thing going on...it's so yummy.

The bread was delicious-- great plain or with butter and sturdy enough to use for sandwiches.

3 1/2 cups warm water

3 Tbsp. honey

2 packets active dry yeast

4 cups bread flour (I used all-purpose with great results)

3 cups whole wheat flour

1 cup wheat germ

2 Tbsp. salt

Combine water, honey, and yeast. Let stand for 10 minutes, til foamy.

In a large bowl, whisk together 3 1/2 cups bread flour, whole wheat flour, wheat germ, and salt. Make a well in the center and pour in the yeast mixture. Use a wooden spoon to stir.

Turn the dough onto a well-floured surface. Knead the remaining 1/2 cup bread flour into the dough, 10-15 minutes. ( barely made it 10 minutes-- as long as the dough is smooth and elastic, you should be ok, even if you don't knead as long as Martha does.)

Place the dough in a well-oiled bowl, cover and let rise until double, 1-1 1/2 hours.

Punch down, divide into two oiled loaf pans. Cover and let rise until doubled, 30-45 minutes (see photo above).

Bake 50-60 minutes at 400 degrees, until golden.