But this time it was the first thing I did, HA!!! Take that!
This blog was always meant to be rock-metal-booze oriented, while still presenting delicious recipes, of course. So we’re taking a step in that direction, in case you noticed the re-styling 😀
In case you didn’t notice, well. It means you’re probably new so WELCOME! Don’t leave us and don’t be scared, we’re not (too) mean. Although I happened to sleep just 2 hours tonite and badly, so I’m not making any promises on my unkindness today. I just need a proper amount of caffeine and I don’t think there is enough in all of Italy right now. Can someone ship me a cargo from Ecuador?
I had a dream about one of the walls of my bedroom collapsing. Like the doorframe was all askew and I was wondering if the wall was gonna fall down. Anyway I woke up and decided it was best not to sleep again so from 3:50 a.m. I kinda watched youtube until morning. Yeah.
This bread is made with whole wheat and a bit of honey and it tastes really good, trust me. But the really WOW factor is the softness of it! Like it is REALLY pillowy (did someone just say pillow?) and if you press on top of it with a finger… it bounces back! Amazing, especially since I was not really convinced about the dough, it was very very sticky, so much that I though I would have to throw away the bread in the end. No such thing!
Brownish Rolls Rocks!
While cooking…
Listen to: Five finger death punch – Wash it all away
Drink: A good red wine, like a Pinot Noir
Ingredients:
- 3/4 tbs active dry yeast
- 2 + 1/2 tbs warm water
- 2 + 1/2 tbs butter
- 1 + 1/2 tbs honey
- 1 egg
- 1/3 cup milk
- 2 cups whole wheat flour
Preparation:
- Dissolve the yeast in the warm water and set aside for 10 minutes
- Mix together all the ingredients, no fuss about any specific order or method. At this point your dough can be really sticky, that’s ok
- Cover and let rest for an hour
- Take your baking tin of choice and with your fingers spread a really small amount of olive oil on bottom and sides. Just a tiny bit
- Mix the dough and divide it in 8. You should probably shape them into balls but the dough is too sticky, it’s difficult to get any shape at all. At least mine was!! Anyway just be sure to make them touch lightly one to another when putting them in the tin, not too close and not too far
- Wash your hands now before you go mad 😀
- Let rest again for an hour, and at some point start preheating your oven at 350° F (180°C)
- Bake them at 350° F (180°C) for 30 minutes, or until the surface is a very nice dark-golden color
Now for the final touches:
- Calories: 150 each, 1200 if you eat the whole thing yourself. We totally understand 🙂
- Fridge: no need, they keep fresh for 2 days after baking at room temperature
- Freezable: nope
- Next day: still good and really soft, on 2° day still good but a bit dn the dry side
- Cold: good!
- Hot: it’s difficult to resist them
- Re-heating: yes, 20 seconds in the microwave makes the trick
- Made by: Eli
- Adapted from: anoregoncottage.com
The Metal Pan 
That’s an amazing texture for whole wheat bread! Mine always end’s up being dense 😦 I guess it’s coz of the eggs? I have never tried whole wheat bread with eggs.
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It must be, it’s only one egg but it probably made the difference, the other ingredients are common and the procedure not particular… If you try or bake some other kind of whole wheat bread let me know how it goes!
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Sure 🙂
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These look fabulous!
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Thanks! And thank you for stopping by 🙂
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I always like to support fellow bloggers. You have a great site!
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These look great. I love the addition of honey. My only problem is with the sticky hands – just can’t do it. Think I would have to wear surgical gloves and drink more wine! 🙂
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Ahaha really? I like getting dirty when cooking 😀 You can always use a the dough-paddle on the mixer! I figured it was too much trouble washing that than my hands, I’m lazy -_-
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I’m lazy too!
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