Für das ultimative Vollkorn-Sandwichbrot ist dieser Brotlaib zu 100 Prozent auf Vollkornmehl und zu gleichen Teilen auf Honig und Butter angewiesen, damit er weich bleibt. Dieses Rezept wurde von Ben Butler in Hayden Flour Mills übernommen. Martha machte dieses Rezept für “Martha Bakes” -Episode 807.
This recipe for the ultimate whole grain sandwich bread requires 100% whole grain flour and equal parts honey and butter to keep it soft. The recipe was adopted by Ben Butler at Hayden Flour Mills and Martha made this recipe for “Martha Bakes” – Episode 807. The bread takes 3 hours and 35 minutes to make and yields 1 loaf. The ingredients include honey, warm water, active dry yeast, whole grain flour, kosher salt, and unsalted butter. The directions involve mixing the honey and yeast in warm water, combining the flour, salt, and melted butter to form a dough, letting the dough rise, shaping the dough, and baking the bread. The bread can be stored at room temperature for up to 3 days or frozen for up to 3 months.
26.04.2023 @ 21:39
This recipe for the ultimate whole grain sandwich bread requires 100% whole grain flour and equal parts honey and butter to keep it soft. The recipe was adopted by Ben Butler at Hayden Flour Mills and Martha made this recipe for “Martha Bakes” – Episode 807. The bread takes 3 hours and 35 minutes to make and yields 1 loaf. The ingredients include honey, warm water, active dry yeast, whole grain flour, kosher salt, and unsalted butter. The directions involve mixing the honey and yeast in warm water, combining the flour, salt, and melted butter to form a dough, letting the dough rise, shaping the dough, and baking the bread. The bread can be stored at room temperature for up to 3 days or frozen for up to 3 months.