Steakhouse Honey Wheat Bread
User Reviews
4.6
Steakhouse Honey Wheat Bread
Description
The Steakhouse Honey Wheat Bread combines wheat flours with a hint of cocoa and instant coffee, which contribute to a mild color and flavor complexity without overpowering the natural nuttiness of the wheat. Mixing warm water, yeast, and sugar starts the fermentation. The softened butter and sweeteners blend into the flour mixture before thorough kneading develops structure.
The dough rests before rising in a greased bowl, allowing the yeast to work. Baking on cornmeal-dusted surfaces prevents sticking. The finished loaf offers a soft texture balanced by the whole wheat grains and a subtle underlying bitterness from cocoa and coffee elements.
This bread pairs well with savory meals, sandwiches, or as a side for stews. Leftover loaves can be wrapped in plastic or stored in zip-top bags and refrigerated to maintain freshness. The coffee aroma that arises during baking is normal due to the added granules and dissipates after cooling.
Ingredients
- 1 ¼ cups water 105-110 degrees, warm
- 2 teaspoons sugar
- 1 pkg active dry yeast (2 ¼ tsp bulk yeast)
- 2 cups bread flour
- 1 ¾ cups whole wheat flour
- 1 tablespoon cocoa powder
- 2 teaspoons instant coffee
- 1 teaspoon salt
- 2 tablespoons butter softened
- ¼ cup honey
- 2 tablespoons molasses
- ¼ cup cornmeal for dusting, yellow
Instructions
- Proof the yeast: measure the warm water into a two-cup or larger measure. Add the sugar and yeast. Stir to dissolve. Within 5 minutes the yeast should have begun to bubble and grow.
- While the yeast proofs, mix the flours, cocoa, coffee, and salt in a large bowl. Stir together with a whisk.
- Using your fingers, mix the softened butter into the flour mixture.
- Make a well in the center of the dry mixture and add the honey, molasses, and yeast-water mixture. Stir from the middle, bringing the dry ingredients gradually into the wet. You can start out with a wooden spoon but will need to use your hands to finally bring the dough together.
- Turn the rough dough out onto a lightly floured surface. Knead for 10 minutes adding small amounts of flour to the kneading surface only if needed.
- Let the dough rest for a few minutes while you wash and dry the bowl that you used to mix it in. Spray the inside of the bowl with cooking spray.
- Put the dough into the bowl top side down and then turn it over so that the top is coated with a bit of the cooking spray. Cover the bowl with plastic wrap and set it in a warm place to rise. The interior of an oven with the light on is usually warm enough.
- Let the dough rise for 1 to 1 1/2 hours or until doubled in size.
- When the dough has doubled, cut it into 6 portions. Form each portion into either a 6-inch log shape or a round mini-boule.
- Pour a small amount of cornmeal onto your work surface. Moisten each dough portion very lightly by wetting your hands, removing most of the water and rubbing over the dough. Roll the lightly moistened loaves in cornmeal to coat. Gently pat to remove any excess cornmeal.
- Place the loaves on a lightly oiled baking sheet. Cover with plastic wrap and set aside to rise for another hour or until doubled in size.
- Preheat the oven to 350 degrees. Uncover the dough and bake for 35-40 minutes.
- Remove from the oven and allow to cool for 10 to 15 minutes.
Notes
- The cocoa powder and instant coffee granules contribute a subtle depth but may produce a faint burnt coffee aroma during baking; this is normal and harmless.
- Wrap leftovers tightly in plastic wrap or place in sealed bags and refrigerate to keep the bread fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 403kcal | 20% |
| Carbohydrates | 79g | 26% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 427mg | 18% |
| Potassium | 332mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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