I found this recipe via @williamcooks on twitter. He posted this recipe at about the same time I was considering baking bread. I saw it and jumped on it. You can find the original recipe posted here on Epicurious. I’ve posted a half batch with my changes.
I made the dough into a mini loaf (to accommodate my tiny Japanese oven) and buns. The buns turned out great.
Since it is a dense bread and that fact is stated in the recipe I should have just stuck with buns. The top of the loaf got rather brown quickly and the middle didn’t have a chance to cook properly.
Epicurious | July 2009
1/8 cup canola oil
3/4 tbsp yeast (the original recipe has a mistake on it so I guessed)
1 1/4 cups warm water
3 1/2 cups all-purpose flour (I used 1 cup whole wheat and a couple of tbsps of bran)
1/2 tablespoon salt
1/3 cup honey (I used ume honey)
In a small bowl, combine the oil, yeast, and warm water and stir to dissolve the yeast. Let sit for 5 minutes, or until foamy.
Combine the flour and salt and mound in a large bowl. Make a well in the middle. Slowly pour the dissolved yeast into the well, working in the flour with your fingertips, then knead the dough until a ball forms. Knead in the honey (so messy). Don’t knead on the counter – they honey makes a huge mess!
Put the dough in a large oiled bowl and turn to coat. Cover with a damp cloth or oiled plastic wrap and let rise to 1 1/2 times the original size, about 1 hour.
Grease two 9 x 4-inch loaf pans. If you have a small Japanese oven (think the smallest microwave you’ve ever seen) go for buns instead. Punch down the dough and transfer to a floured work surface. Knead for 5 minutes. Divide the dough in half and shape into loaves. Place in the prepared pans, cover with plastic wrap, and let rise for 20 minutes.
Preheat the oven to 400°F. Place the pans in the oven and bake until the tops are golden, about 25 to 30 minutes (my oven took 15-20min). Invert the pans onto a cooling rack and let sit for 5 minutes, then remove the pans and let cool.