Honey wholemeal bread - Grahamsfranska med honung

HONEY WHOLEMEAL BREAD
Grahamsfranska med honung

Some slices of this bread for breakfast, perhaps with cheese or ham, is a lovely way to start the new day. Toasted wholemeal bread is delicious.

2 breads

1 ¾ oz butter or margarine

1½ cups milk
2/3 cup water
1 ¾ oz fresh yeast
¼ cup honey
½ tablespoon bitter orange peel
1 to 1½ teaspoons salt
2 cups wholemeal flour
2 ¾ to 3 ¼ cups wheat flour

Melt the fat in a saucepan and pour on milk and water. Heat to 37°C/body heat. Crumble the yeast in a bowl and dissolve it in some of the liquid. Add remaining liquid, honey, bitter orange peel and salt.

First add the wholemeal flour and then the wheat flour (bread flour?) in rounds. Work the dough until it no longer sticks to the sides of the bowl. Dust with some flour and leave to prove under a cloth for about 30 minutes.

Turn the dough out onto a floured surface and knead until smooth and pliable. Divide it in two and shape to loaves. Put them in greased loaf bread pans or on a greased baking plate. Cover and let rise for about 30 minutes. Bake in the lower part of the oven at 350F for 25 to 30 minutes.

Unmould the breads on a rack and allow to cool under a cloth.

Enjoy!

Bella