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Honey Whole Wheat Altar Bread Recipe

   
 

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     Honey Whole Wheat Altar Bread

Category   Desserts - Breads
Sub Category   None
Ingredients
1 cup lukewarm water
1 package dry yeast
1/4 cup honey
1/4 cup olive oil
1/4 teaspoon salt
2/3 cup all-purpose or bread flour (more or less) unsifted
2 cups whole wheat flour, unsifted
Corn meal
 
Instructions
Measure the water into a mixing bowl. Add the yeast, stirring until the yeast is dissolved. Stir in the honey, oil and salt. Add the flour. With your hands, mix it in completely. If the flour does not completely dampen, add a tablespoonful or more of water.
Turn the dough out onto a lightly floured board and knead thoroughly for 5 minutes. Coat a clean bowl with oil and place the dough in the bowl. Turn over. Cover with a damp cloth or towel and let rise in a warm place until it has doubled in bulk (1 to 1 1/2 hours). Turn the dough out onto a lightly floured board and knead for a few minutes. Roll the dough to 1/4 inch thickness.
Cut into round loaves, 6 inches in diameter (coffee can). Press crossed lines into each loaf with a sharp knife (do not cut through the loaf) so that the loaf may be easily divided into quarters. Place the loaves on a lightly oiled baking sheet sprinkled with corn meal or line with parchment and bake at 350 degrees for 8-10 minutes. Cool on a rack.
Baked loaves myy be sealed in freezer bags (removing all air) and frozen for future use but are best used within a month. Can be tripled to make 15 loaves. Place in sacristy freezer.


Originally Submitted 3/3/2012





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