2 tablespoons of honey
1/4 cup of warm water
1 baking tablet of active dry yeast
1 1/2 cups of whole wheat flour
1 1/2 cups of all-purpose flour
1 teaspoon of salt
1 tablespoon of butter or margarine
2 tablespoons of caraway seeds (optional)
1 cup of warm water
1 egg, for brushing
2 tablespoons of honey
1/4 cup of warm water
1 baking tablet of active dry yeast
1 1/2 cups of whole wheat flour
1 1/2 cups of all-purpose flour
1 teaspoon of salt
1 tablespoon of butter or margarine
2 tablespoons of caraway seeds (optional)
1 cup of warm water
1 egg, for brushing
Mix the honey with 1/4 cup of warm water in a small bowl
Sprinkle yeast over the top and stir until it dissolves
Let it rest for a few minutes
Place a pastry scraper in the work bowl of the processor
Add flours, salt, butter or margarine, and caraway seeds (if using)
Mix until just combined, being careful not to overprocess
Add yeast mixture and mix until just combined
Don't stop processing
Slowly pour in warm water through the tube as the dough forms a ball, allowing liquid to fully incorporate with dry ingredients
The amount of water may vary depending on the quality of flour
Pour slowly
Process for 1 minute to knead the dough
If the dough is too sticky, hold the tube with your hand
Place the dough onto a floured surface and knead for 3 minutes
Place into a greased bowl, flip, cover, and let rise in a protected area for about an hour
Lift the dough
Let it rest for 10 minutes
Shape into 1 or 2 loaves
Make 2 or 3 cuts on the surface and let rise again for another hour
Brush with egg and bake in a moderate preheated oven (180°C) for 1 hour, or until golden brown
Yield: 20 portions.
