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Dissolve the yeast in a small bowl or measuring cup with the warm water. In saucepan, scald milk. Add butter and honey. Set aside and let cool to lukewarm. Transfer to large mixing bowl or bowl of electric mixer. Add in the egg and yeast. Now stir in the whole wheat flour, mixing well for 3 minutes.
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Put a little oil in a large bowl and add the dough, coating one side with oil. Turn oil side up, cover with greased plastic wrap and set in a warm, dry, draft-free place to rise until double in bulk--about 1 hour. Punch down dough and shape as for a loaf. Place in well greased 9 x 5 x 4-inch loaf pan.
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The bread is lightly sweetened with honey, just 30 grams in the whole loaf, leaving room for a good slather of butter and extra honey when it's fresh out of the oven. And it's über delicious. A combination of bread flour, all-purpose, and sprouted whole wheat lead to a flavorful and and fluffy crumb, with a dark, crunchy crust. Heavenly.
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Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed.
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Mix - 2:00 p.m. Cut the butter into ½-inch pats and let warm to room temperature. To the bowl of a stand mixer with the dough hook attachment, add the flour, water, egg, olive oil, honey, salt, ripe levain, and yudane. Mix on low speed for 1 to 2 minutes until the ingredients come together.
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Allow to rest for 5-10 minutes. Whisk honey, salt and oil into the yeast/water mixture, then whisk in the whole wheat flour. Transfer the bowl to stand mixer, then add one cup of bread flour and mix on low to medium speed for a few minutes until flour is well incorporated. Repeat mixing process for the next 5 cups of flour, then check the dough.
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Instructions. Add the honey, yeast and ¼ cup of warm water to the bowl of a stand mixer. Allow to sit for approximatly 5 minutes until yeast becomes foamy. Add the remaining ingredients to the mixer and set to low. Mix until the dough comes together and pulls away from the sides of the bowl.
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Spray a 5x9-inch loaf pan with nonstick spray. In a large bowl, combine the honey, milk and brown sugar, and beat with an electric mixer until well blended. In a separate bowl, whisk together the dry ingredients and stir them into the honey mixture, just until combined. Bake for 3 hours (check at 2½ hours), or until the bread tests done with a.
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Stand Mixer Method. Place warm water, yeast, and honey in the bowl of your stand mixer. Stir to combine and allow to sit for 5 or so minutes until foamy. Next, add all the other ingredients in and let it mix with a dough hook for about 7 minutes.
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Knead for 7 minutes. 5. Put the dough in a greased bowl and turn dough over to coat all the dough and cover tightly with plastic wrap or place a kitchen towel over the top. Let rise in a warm place for about 45 minutes-1 hour, until doubled. 6. Punch down the dough gently and divide in half.
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Loosely cover the top of the bread pan with plastic wrap. Set the covered bread pan aside for 60-90 minutes for the dough to rise into a loaf shape. Once the dough has risen 1 - 1.5 inches (2.5 - 3.8 cm) above the rim of the bread pan, the dough should be ready to be placed in the oven.
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Wrap the dough around the cream cheese, and place seam side down in a lightly greased 9 inch circle cake pan or springform pan. Repeat with all the remaining dough balls and cream cheese. Watch the video to see how I arranged them. Cover again loosely with a kitchen towel and rest again for 40-50 minutes until puffy.
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Sprinkle the yeast over the water and mix in the honey. Let that sit for 5 minutes, or until the mixture gets creamy and a bit bubbly. In a large mixing bowl or bowl fitted for a stand mixer, mix together salt, vital wheat gluten, and 3 cups of flour. Add the oil to the water mixture.
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In the bowl of a stand mixer, combine the warm milk, warm water, and honey. Sprinkle the yeast over top the liquids and let it sit for 5 minutes until it gets foamy. First mixing and rest. Add the whole wheat flour and mix it into the yeast mixture using the beater blade attachment just until the flour is moistened.
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Place the dough in a warm place and allow to rise until very puffy and the top of the dough has risen 1 inch over the top of the loaf pan. Towards the end of the rising time, preheat the oven 350 degrees. Bake. Remove the plastic wrap and brush the bread with milk. Bake for 40 minutes, until very golden brown.
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Instructions. Heat the over up to 190° and put some parchment paper onto a baking tray. Put to one side. In a large mixing bowl add the flour, baking powder and salt and combine. Put the honey and water into a small pan and heat gently, just to loosen the honey.