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  Multigrain Honey Bread

Courtesy of The Little French Bakery, North Freedom, WI.

Using the poolish or pre-ferment adds extra flavor and allows the flour to absorb the water. There are many wonderful local honeys and several whole grain flours available. Experiment with flour for new flavors and textures. Photo by Susan Holding.

For the pre-ferment/poolish:
7-1/2 cups all-purpose whole wheat flour
2 Tbsp. active dry yeast (dissolved in water) or instant yeast
4-1/2 cups warm water  (105–110 degrees F)
1/2 cup honey

For the final dough:
5 cups multigrain flour
8 Tbsp. melted butter, cooled slightly
1-1/2 Tbsp. salt
1/2 cup honey

1 egg, mixed for egg wash
 

 

Mix the pre-ferment ingredients and allow to rest covered with towel or plastic wrap for a least 1/2 hour at room temperature.

Then, to the pre-ferment mixture add the final dough ingredients. Mix to combine and allow mixture to rest for about 5 minutes. Continue kneading dough about 7 minutes, until elastic and gluten window forms. (Stretch dough between hands to form sheer window pane). Place in oiled bowl and cover with plastic wrap or towel. Allow to rise until doubled in size. Divide into 4–5 loaves, shape, and place in oiled bread pans. Allow to rise again until at least 1 inch over the top of the bread pan. Make slash marks with a sharp knife and using a pastry brush; brush tops with egg wash*. Bake at 350 degrees for about 30–40 minutes until internal temperature measures at least 180 degrees F. and loaves sound hollow when tapped on the bottom. Cool on a wire rack and enjoy!

*You can omit the egg wash and brush tops with butter just as they come out of the oven for a softer, buttery crust. Both ways are delicious!

 

 

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