Tad and France Mitchell's Recipes tadmitchell.com
 

Honey Wheat Bread
Tad Mitchell
The wheat used has a great effect on how the bread turns out. I make the bread most often with half hard white spring wheat and half hard red spring wheat. The blend gives a nice blend of flavor and dough performance.

2½ cups water
3 tablespoons gluten
2½ teaspoons salt
¼ cup light olive oil
¼ cup honey
6¾ cups freshly ground wheat flour
2 tablespoons yeast

Mix dough as a bread dough. I usually mix it in a 2 pound bread maker. It is a little too much dough for a 2 pound bread maker, so I scrape the sides to make sure it mixes well. Let rise in the bread maker. Punch down and divide in two. Roll each piece out into a 10" x 15" rectangle. Roll into a loaf and seal. Place seam-side down in a 1.5 pound bread pan. Let raise until double in bulk. Mist the top of the loaves with water and bake 27 minutes at 375°. The baking time depends on the bread pans and the oven used. I prefer heavy bread pans. They cook the bottom of the bread evenly with the top of the bread. An alternative is to cook the bread on the lowest rack.

If using a Bosch or Kitchen Aid mixer, add all ingredients at once (do not let the salt or honey touch the yeast). Mix for 3 minutes on speed 1 (low speed). Let dough rest for 15-20 minutes. Finish mixing at on speed 2 (medium speed) for 12 minutes. At the end of mixing, the dough temperature should be 80°. To achieve this, you will need to use ice water.