Kitchenelf: Further to your inquiry about using whole-wheat flour in a milk-&-honey bread, Iâ€™m pleased to share my own recipe. I like to bake mine in a 12-cup casserole dish â€“ but you may prefer to use two regular 8- x 4-inch loaf pans. Buckwheat is one of my favourite honeys to use in this bread; alfalfa or clover would also be suitable.
8 fl. oz. milk
Â½ cup vegetable shortening
4 fl. oz. liquid honey
1 Tbsp salt
2 tsp granulated sugar (or honey)
8 fl. oz. warm water
2 Tbsp active dry yeast
2 eggs, lightly beaten
1Â½ cups whole-wheat flour
approx. 4 cups all-purpose flour (I use unbleached hard-wheat, i.e., â€˜breadâ€™ flour)
In small saucepan, gently scald milk. Remove from heat and add shortening, honey, and salt, stirring until shortening melts. Cool to lukewarm.
In mixing bowl, dissolve sugar in warm water; sprinkle yeast over and let stand until foamy, 5-8 minutes. Add cooled milk-honey mixture, eggs, whole-wheat flour and 1 cup bread flour. Beat for 2 minutes on stand mixer. Using wooden spoon, gradually add enough remaining flour to make a soft sticky dough; use your hands to work in the last of the flour on a work surface.
Place dough in an oil bowl, turning to coat; cover with a tea towel or plastic wrap and let rise in a warm place until doubled in bulk. Push down dough until flattened. Turn into the greased pans. Let rise until almost doubled, about 40 minutes.
Bake in 375Â° oven for 50-60 minutes, or until bread sounds hollow when tapped with knuckles. (I test for doneness by sliding a thin-bladed knife a couple of inches through the center of the bottom: only the barest moisture should remain on the withdrawn blade.)
For a glazed top, brush it lightly with warmed honey while the loaf is still hot.
"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina