Emmy in her Element: {Low Fat} Honey whole-wheat bread

This fall weather has me longing to be in the kitchen every afternoon. Sometimes our schedule allows it, and sometimes not. Yesterday I felt like a "stay in the car mom", so today I took the opportunity to catch up on laundry, and made time for some kitchen therapy. I tried a honey-whole wheat recipe and I love it! I am a major bread lover. I love making it, and I really love eating it. There is nothing more comforting to me, than a fresh slice of hot bread out of the oven slathered in butter or jam. And you know what else? Bread making is so extremely satisfying. Some people don't make it because they think they can't. Some are too afraid to try and fail, and some don't want to spend the time. I understand all of those fears. In reality, the time you spend with the mixer doing most of the work is quite minimal. The yeast does the rest of the work for you as the dough rises, so really, if you have other things to do at home, making bread is pretty simple as far as time taking. For those who are afraid, I beg you to at least try. Practice makes better and experience makes a more confident chef. Bread making is an extreme stress reliever to me. I lose my worries and gain such a sense of pride while my family gathers to the table to share a tasty treat together. Sometimes that is the only time we all share during the day! Try this recipe, and read through my post on My secrets to basic bread making. Let me know what you think!

Recipe: Honey whole-wheat bread {low fat} 2 Loaves

Recipe source: Emmy in her Element

3 cups whole wheat flour

1 tablespoon salt

4 1/2 teaspoons yeast

1/4 cup shortening

1/3 cup honey (I heat mine for 20 seconds in the microwave to help it incorporate easier)

2 1/4 cups very warm water

3-3 1/2 cups bread flour or all purpose flour

Butter for topping.

Mix whole wheat flour, salt, yeast, honey and shortening together. Add water and mix until all ingredients are incorporated.
Add 2 cups of the bread or all purpose flour and mix well. Now switch your mixer to your dough hook. Add 1 more cup of the bread flour ( I didn't need more than this).
Let your dough hook mix the flour until a stretchy elastic dough forms. This will take 5-7 minutes. Letting the dough hook stretch the dough is taking care of the hand kneading for you. Just make sure you give it the full 5-7 minutes. If you are not using a kitchen aid or something with a dough hook, knead dough on the countertop for 10 minutes.
Place dough into a greased bowl and allow it to rise until double about 1 hour.

After dough is risen, place on to a lightly floured countertop. Use a sharp knife to cut dough in half. Roll dough flat into a large rectangular shape. Tightly roll dough (as if you are making cinnamon rolls) and tuck ends under. Place bread loaf into a greased pan, and allow to rise another 35-45 minutes.
Bake in a 375 degree oven for 25-30 minutes or until loaf is golden brown and hollow sounding when you tap it.

SEE PICTURES BELOW FOR STEP BY STEP INSTRUCTIONS.

This is the thickness of the dough when I change from my whisk mixer to my dough hook (usually after about 3-4 cups of flour)

As you mix the last few cups of flour it will look like the dough is starting to dry out, keep mixing and let your dough hook do the work. Give the flour time to incorporate.

After 5-7 minutes of the dough hook mixing, the dough will pull away from the edges of the mixing bowl. It will become stretchy and elastic.

Transfer the dough to a greased bowl. Cover with a light towel or loose plastic wrap to allow the dough to double in size.

See you beautiful risen dough? Yay! Now dump the dough onto a lightly floured countertop and cut in half with a sharp knife.

Roll each section of dough into a rectangular shape.

Tightly roll dough up like you are making cinnamon rolls. Now, take your fingers and pinch the seam of the dough. Tuck ends under loaf and place in a greased pan.

Let dough rise for another 35-45 minutes.

Bake in a 375 degree (F) oven for 25-30 minutes. Loaves should be golden brown and sound hollow when you tap on it when finished baking.

BLOOPER: This is an example of what can happen if air gets trapped in the dough as you are rolling it. Make sure and roll the dough tightly so you don't have any holes or spaces like this in your slices!