Honey and wheat loaf

Life without internet could be so boring, I realised this week....My lappy ditched me and left me all alone...And on top of it , Mohit was not here to comfort me...What an awe full week it was....To use my time constructively, I tried this honey and wheat loaf from Goodhousekeeping magazine which I borrowed from the library sometime back {Thankfully}.....It was very easy to make and had a crispy crust and soft and chewy interior....While the bread was in the oven, the house smelt divine with the smell of freshly baked bread......

All you need is

Whole wheat flour-250 gms

Hot water-150 gms

Warm milk-100gms

Honey-2 tbsp

All purpose flour-150 gms

Salt-1 tsp

Yeast-11\2 tsp

Method of preparation

Mix hot water and wheat flour together and cover and keep the dough for an hour

Add milk, honey, all purpose flour, salt and yeast and knead to form a soft dough

If the dough looks very soft, add some more flour and if it looks too hard, add little milk

Knead the dough for 5-6 minutes with the heel of your palm

Oil a big bowl and keep the dough in it

Cover the bowl with a plastic wrap and keep in a warm place for an hour

Punch the dough and roll in shape of a log

Keep the dough log in an oiled bread pan

Cover the pan and keep aside for one and half hour

I kept it in a plastic cover

Pre heat the oven to 425degrees

Place the pan into the oven and immediately lower the temperature to 375 degrees

Bake for 40-45 minuted 

Rotate the pan once in between , so that the bread is browned evenly

Take out from the oven and cool in the pan for 5 minutes

Remove from the pan and cool on wire rack

You can keep this loaf in an airtight container for up to a week....Enjoy with a spread of jam or butter....