Ingredients:
- 3 cups whole wheat bread flour
- 2 + 1/4 tsp active dry yeast (1 packet)
- 1 + 1/4 cup milk
- 3 tbsp butter
- 2 tbsp raw honey
- 1 tsp salt
- 1 egg, whisked
Directions:
- Heat milk in microwave for 1 minute or until hot to touch. Add butter and honey. Stir to melt/combine. This mixture should read about 105 to 115 F in order to successfully proof the yeast. Stir in yeast, set aside and allow to bubble for 5 minutes.
- In a stand mixer fitted with a dough hook, add whole wheat bread flour and salt. Stir just to combine. With the mixer on low, slowly drizzle in proofed yeast (wet ingredients) and whisked egg.
- Increase the speed to medium-low and continue to knead the dough for the next 10 to 12 minutes.
- Once the dough is smooth, oil a huge bowl and transfer the bread dough into the bowl. Cover bowl with a damp paper towel, place the bowl in a humid area of the kitchen to allow dough to rise (double in size) for at least 1 hour.
- Lightly oil a loaf pan. Once dough has doubled in size, punch it down and shape it to fit into loaf pan. Cover with a damp paper towel and allow to rise again for 30 to 45 minutes.
- Preheat oven to 350F.
- Bake bread dough for 25 to 30 minutes or more, depending on how brown you want the bread loaf to be.
- Remove bread loaf from oven and allow to cool for 30 minutes before removing to cool on cooling rack.
Looks like we’ll be devouring avocado-sriracha sandwiches for lunch today! Hope your weekend was as eventful. Have a great day 🙂
What is your favorite sandwich?