Whole Wheat Milk Bread

This yeast based bread was suggested by Mireille for one of the blogging marathon events last year. I had baked it then but couldn't post it somehow and this was lying in my drafts for more than a year now. The recipe is a simple and straight forward one and yields a bread good for toast / sandwich.

Ingredients:
3/4 cup milk
1/4 cup butter
1 tbsp. honey
2 & 1/2 tsp. active dry yeast
1/2 tsp salt
1 cup all purpose flour
1&1/4 to 1&1/2 cups whole wheat flour (I had to use 1.5 cups + few extra tbsp. flour)
1/4 cup water
1 tbsp melted butter

Method:
* Heat milk, butter and honey in a sauce pan just until butter melts. (If using not pasteurized milk, you can use boiled and cooled milk or can bring the mixture to a boil.) Bring the mixture to luke warm temperature. Add yeast, stir and set aside for about 10 minutes, until the mixture turns frothy.

* Combine flours, salt and yeast mixture in a mixing bowl. Knead into a smooth elastic dough, about 10 minutes. If the mixture is sticky, grease your palms while kneading.

* Place the dough in a greased bowl, cover and set aside in a warm place until the dough doubles in size, about an hour or more.
* Grease a 8.5"x4.5" loaf pan with cooking spray or butter.
* Transfer the dough onto the work surface and lightly punch it down and divide into 2 halves. On a lightly floured surface, roll the dough out into a 10"x7" rectangle. 
 
* Starting from the narrow end, roll the dough into a tight log. Place the log seam side down in the prepared loaf pan.

* Repeat the step with the the other half of the dough and place the log next to the first one in the loaf pan.
 
* Cover the pan loosely with a greased plastic wrap or a kitchen towel. Let the dough rise until it crests 1" over the rim of the loaf pan, about 40 - 60 minutes.
 
* Preheat the oven to 350F. 
* Bake the bread for 30~40 minutes or until the loaf sounds hollow when tapped. Brush melted butter on top for a softer crust.
* Let the bread cool in the pan for 4~5 minutes. Then remove onto a wire rack and let the bread cool completely before slicing.
 
 This goes to Blogging marathon #59 under the theme 'BM Pair'. Check the link to see what other marathoners are cooking.

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