Honey wheat bushman bread recipe

Honey Wheat “Bushman” Bread

This article was published by: Matthew

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
The Honey Wheat Bushman Bread is a delightful recipe that combines the rich flavors of honey and wheat to create a hearty and delicious bread. This recipe yields a loaf with a slightly sweet taste and a soft, dense texture that is perfect for sandwiches or simply enjoyed on its own. With just a few simple ingredients and easy-to-follow instructions, this bread can be quickly prepared and enjoyed by the whole family. The aroma of freshly baked bread will fill your kitchen as you bake this homemade delight.

Keywords: honey wheat, bushman bread, recipe, homemade, hearty.

Honey wheat bushman bread recipe details

Honey wheat bushman bread recipe, recipe Rating: 4.4
Number of votes:107

Ready in: 2 hours

Ingredients

Serves: 1

• Dough
• 1 1/2 cups warm water – filtered
• 2 tablespoons U.S. Grade AA unsalted butter, softened
• 1/2 cup clover honey
• 2 cups unbleached bread flour
• 1 2/3 cups whole wheat flour
• 1 tablespoon cocoa powder
• 1 tablespoon granulated sugar
• 2 teaspoons instant coffee
• 1 teaspoon sea salt or Fleur de sel
• 2 1/4 teaspoons (1 pkg.) Fleischmann’s Fresh Active Yeast
• Coloring
• 1/4 cup water – filtered
• 75 drops red food coloring
• 45 drops blue food coloring
• 30 drops yellow food coloring
• cornmeal for dusting

Preparation method

Prep: 1 hour 40 mins | Cook: 20 mins

1. If using a bread machine:
2. add all of the ingredients for the dough in the exact order listed into the pan of your machine.
3. Set it on “knead” and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines.
4. After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step 13.
5. If you are not using a bread machine:
6. combine the flours, cocoa, sugar, coffee and salt in large bowl.
7. Make a depression or “well” in the middle of the dry mixture.
8. Pour the warm water into this “well,” then add the butter, honey and yeast.
9. Combine the food coloring drops with 1/4 cup of water and add that to the “well.”
10. Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet.
11. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color.
12. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.
13. When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in half, divide those halves in half, and then once more).
14. Form the portions into tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two.
15. Cover the cookie sheet(s) with plastic wrap and let the dough rise once more for another hour in a warm location.
16. Preheat the oven to 350 degrees.
17. Uncover the dough and bake it for 20-24 minutes in the hot oven. Loaves should begin to darken slightly on top when done.Cook’s note:

It is normal for this dough to be a bit tacky and to seem somewhat thin. Just be sure to add plenty of flour to your hands and work surface when working with the dough to prevent sticking. If you are able to find caramel color, you can use that with 1/4 cup of water in place of the food coloring formula described in the recipe.