As I mentioned a bit over a week ago: “pity the poor loaf of bread” when pitted against other, flashier recipes. Soul Rolls were s-o-o-o tasty, then there was Cherry Chicken served on top of Cornmeal and Buttermilk Waffles. After that, my new favorite way to Oven-Fry Pork Chops, and then, there was the leftover canned fruit from the Soul Roll dipping sauces – time for Parfait! and new Cranberry Nut Relish.
Now, this week is half gone, and I am just getting around to sharing this loaf o’ bread.
I didn’t make a note of where on da Google I came across this recipe, but it is credited to Winkler Bakery of Winston-Salem North Carolina. The honey appealed to me right off because it’s a part of a lot of my favorite breads (Honey Rye is a current favorite – I have a fresh loaf stashed in the bread crock for tonight’s cheeseburgers and jalapeños) and the bit of cumin was… interesting. 
Cumin is not one of my favorite spices, but I do like a bit of it here and there, and I thought it might could be a nice addition to a loaf of whole wheat.
It was.
Well, I thought it brought a nice little bit o’ sumpin’ sumpin’ to the loaf. Rich was not a fan.
*Sigh* one lives, one learns, one bakes another day…
INGREDIENTS
•1-1/4 cup warm (110º) water
•1-1/2 tbsp brown sugar
•1/4 cup honey
•2-1/4 tsp active dry yeast
•1/2 cup dry milk
•1/2 tsp salt
•1/2 tsp ground cumin seed
•1 tbsp shortening
•1/2 (or 1 small) beaten egg
•1 cup flour
•2 to 2-1/2 cups whole wheat flour
Combine the water with the brown sugar and the honey in a bowl or measuring cup.
Sprinkle in the yeast and set aside for 5 or 10 minutes until the yeast dissolves and the mixture gets frothy. Turn into a mixing bowl and stir in the dry milk, salt, cumin, shortening, and the egg – I used the whisk attachment on my stand mixer.
Switch to the dough hook and stir in the white flour on low.
Add the wheat flour gradually – I added it by half-cups – and continue stirring on low until all is incorporated.
Increase the speed to medium to knead the dough until it begins to climb the dough hook and is smooth and elastic.
Gather the dough into a ball and place in a lightly-oiled, large bowl. Turn the dough ball to evenly coat with the oil.
Cover and set aside in a warm spot to rise for about an hour, or until the dough has risen to double it’s original size.
Punch down the risen dough and turn into a lightly-oiled loaf pan. Brush a bit of oil over the top of the bread.
Cover and set aside to rise until doubled – mebbe another 60 minutes.
Heat oven to 375º.
Bake the risen loaf until it is golden brown and sounds hollow when rapped – you know the sound – 40 to 45 minutes.
Remove from the oven and cool on a wire rack for 10 to 15 minutes, then remove from the pan and allow to cool completely.
As I mentioned above; I liked it – and I am not a fan of whole wheat bread – but Rich just was not feeling the love for the cumin.
No worries – I have 2 pounds of yeast and about 15 pounds of assorted flours on hand to try again.
And until then? There’s always honey rye!