Luck o' the Irish Whole-Wheat Bread | Midwest Living
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Luck o' the Irish Whole-Wheat Bread

Luck o' the Irish Whole-Wheat Bread

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  • Yield: 4 loaves
  • Prep 30 mins
  • Rise 2 hrs
  • Bake 45 mins

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Ingredients

  • 2 cakes compressed yeast or 2 packages active dry yeast
  • 2 cups warm water (85 degree F for compressed yeast or 110 degree F for active dry yeast)
  • 1/4 cup butter, melted
  • 1 tablespoon salt
  • 3 1/2 cups whole-wheat flour
  • 3 -3 1/2 cups unbleached flour or all-purpose flour
  • 1/3 cup honey
  • Butter, melted (optional)

Directions

  1. Grease two 8x4x2- or 9x5x3-inch loaf pans. Set aside.
  2. In a large bowl, combine yeast and water. Stir to dissolve yeast. Stir in the 1/4 cup butter and the salt.
  3. Add whole-wheat flour and mix well. Let stand for 3 to 5 minutes. Stir in the honey.
  4. Stir in as much unbleached flour as you can. Turn out onto a floured surface and knead in enough remaining unbleached flour to make a stiff dough that's smooth and elastic (8 to 10 minutes total).
  5. Place dough in a greased bowl; turn once to grease surface. Cover, let rise until doubled (about 1-1/4 hours). Punch down; let rise again until almost doubled (about 45 minutes).
  6. Divide dough; shape into loaves and place in prepared pans. Cover; let rise until nearly doubled and centers are rounded (about 45 minutes).
  7. Bake in a 350 degree F oven for 45 to 50 minutes or until bread sounds hollow when tapped. Cover with foil after 30 minutes, if necessary, to prevent overbrowning. Remove from pans and cool on wire racks. Brush the tops with additional melted butter while warm, if you like. Makes 4 loaves.

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