Soft Additional NO-KNEAD WHOLE WHEAT BREAD

Soft Additional NO-KNEAD WHOLE WHEAT BREAD

Ingredients:
2 tablespoons honey
1 tablespoon soft butter or oil, plus additional melted butter to brush on the baked loaf
½ cup whole wheat flour
1 teaspoon salt

Directions:
1½ cups unbleached bread flour
IN A LARGE BOWL, sprinkle the yeast over the warm water and stir in the honey. Let
stand 5 minutes until the mixture begins to foam.
Stir in the butter or oil, whole wheat flour, and salt and beat until well blended. Stir in
the bread flour ½ cup at a time and beat with a wooden spoon until smooth.
Lightly grease a baking sheet. Turn the dough out onto the sheet and shape into a round
about 8" in diameter. Let rise for 30 minutes.
Meanwhile, preheat the oven to 400°F.
Bake until the center of the loaf springs back when touched, or until a wooden skewer
inserted into the center comes out clean and dry, 20 to 25 minutes. Brush the top of the
loaf with melted butter. Transfer to a rack to cool. Serve warm.
soup
ROASTED PARSNIP ROOT VEGETABLE SOUP
I AM QUITE FOND OF ROOT VEGETABLES, LIKELY BECAUSE I GREW UP EATING THEM. THEY
GROW WELL IN COLD CLIMATES SO THEY WERE ABUNDANT IN MINNESOTA. THIS IS A
PERFECT SOUP FOR A CHILLY AUTUMN EVENING AND IS PERFECT PAIRED WITH TOOTHSOME
WHOLE-GRAIN RYE CRACKERS.
Makes 8 servings
1 pound parsnips, peeled and cut into ½" pieces
1½ pounds celeriac (celery root), peeled and cut into ½" cubes