Prairie Wheat Bread
Two plain loaves made with prairie hard wheat flour, milk and a little honey.
- Prep
- 150 min
- Cook
- 35 min
- Total
- 185 min
- Servings
- 20
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Two loaf tins
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 3 g
- carbs
- 33 g
- protein
- 6 g
- calories
- 180
Instructions
- 1
Mix the flour, yeast and salt, then add the water, milk, honey and butter.
- 2
Knead 10 minutes until the dough is smooth and springs back.
- 3
Rise covered for 75 minutes until doubled.
- 4
Knock back, shape two loaves and put them in greased tins.
- 5
Prove 45 minutes until they crown the tins.
- 6
Bake at 200C for 35 minutes; the loaves should sound hollow underneath.
- 7
Turn out and cool on a rack.
Chef's tips
Prairie hard wheat drinks more water than soft flour — hold back 50 ml and add it as needed.
Ingredient substitutions
- honey → brown sugar
Storage
3 days wrapped; freeze sliced for 2 months.
Common mistakes to avoid
- •Under-kneading
- •Slicing hot
Serving suggestions
Cooked Prairie Wheat Bread?
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