At the start of our meal our wait staff brought out these miniatures loaves of warm wheat bread speckled with poppyseeds. Tyson and I gobbled them right up (as we do with all bread fresh from the oven) and vowed to make some of our own once we got home.
Start by getting that yeast going and then get your dry ingredients combined.
Once you have your initial dough all set, continue to add flour 1/2 cup at a time, until the dough hardly sticks to your finger. This is still too sticky...
You can also tell when your dough has enough flour when it begins to pull away from the sides of bowl.
And let that yeast do its magic...
Bake them in the oven and brush them with some butter.
Recipe adapted from: Whole Wheat Bread
Makes 4 mini loaves or 1 regular loaf
4 Tbsp. butter, divided
1/2 c. honey
2 cups warm water
1 Tbsp. + 3/4 tsp. dry active yeast
1 + 1/3 c. white whole wheat flour, measured correctly
2 + 2/3 c. whole wheat flour, measured correctly
1 + 1/2 tsp. salt
1 Tbsp poppyseeds
6 Tbsp. vital wheat gluten
Directions: In the bowl of a stand mixer combine 3 tablespoons of melted butter, the honey, water and yeast. Gently give the mixture a few stirs to combine all of the ingredients and set aside for about 10 minutes, until foamy.
In a separate bowl combine the white wheat flour and 1 cup of the whole wheat flour along with the salt, poppyseeds, and wheat gluten.
Once the yeast has had enough time, slowly add the dry ingredients. Mix on medium using a dough hook until incorporated. Continue to mix and add the remaining whole wheat flour, about 1/2 a cup at a time until the dough begins to pull away from the edges of the bowl. Continue to knead for about 5 minutes until the dough is smooth.
Spray 4 mini loaf pans with nonstick spray. Evenly divide the dough into 4 equal pieces. Shape in loaves and place into prepared pans. Preheat your oven to 350 degrees F. Allow the dough to rise for 30 minutes. Bake for about 25 minutes or until the bread has reached an internal temperature of 190 degrees F.
Melt the remaining tablespoon of butter and brush the top of each loaf. Eat warm or allow bread to cool completely and store in a plastic bag.