Yield: 2 Loafs
Ingredients
- 7/8 cups (210 ml) milk
- 2 2/3 teaspoons (10 g) kosher salt
- 6 ounces (170 g) honey
- 4 1/2 ounces (100 g) unsalted butter, at room temperature
- 1/4 ounce (8 g) active dry yeast
- 1/2 cup (240 ml) warm water (105° to 115°F/40° to 46°C)
- 10 ounces (285 g) whole wheat flour
- 10 ounces (285 g) bread flour
- 1 egg
- 1/8 teaspoon table salt
- Whole wheat flour
Instructions
- a saucepan combine the milk, kosher salt, and butter. Bring to 115°F (46°C). Set aside.
- In a mixing bowl, fitted with the dough hook, dissolve the yeast in the warm water. Add the milk mixture, whole wheat flour, and all but about 1/3 a cup if the bread flour. Mix at low speed, for about 8 minutes, add the reserved bread flour if needed. The dough should reach a smooth, elastic, glutinous consistency, but will still be a little wet.
- Cover the dough with plastic wrap and place in a warm spot until it has doubled in volume.
- Punch down the dough, cover, and allow to double in volume again.
- Divide the dough evenly into two portions. Flatten with your hands into a 12 by 6-inch square. Roll up the dough and seem it on the underside. Place both loaves on a baking sheet. Mix the egg and the 1/8 a teaspoon of salt and coat the dough with it. Sprinkle whole wheat flour over the top.
- Allow the loaves to rise until they are almost double in volume.
- Using a sharp knife make three slash about 1/4 an inch deep lengthwise on each loaf.
- Bake for 10 minutes at 410°F (210°C). After each minute spray water into the oven on the bread for about 5 seconds. Reduce the temperature to 400°F(205°C) continue baking for 30 minutes, until dark golden brown.
- Cool on a rack.