My hubby often likes to take good ol’ peanut butter and jelly sandwiches to lunch. With the price of wheat on the rise and the price of bread rising even faster, I decided it was time I start to take bread making into my own hands. I’ve tried several recipes so far (including several bread machine recipes), some complete flops and others too dense for my husband’s taste, but this recipe beats them. It turns out great every time. Enjoy!
Honey Whole Wheat Bread
Prep Time: 1 hr 45 min
Cook Time: 45 min
Total Time: 2 hr 30 min
- 2 pkg. regular active dry yeast
- 1⁄4 c. warm water
- 1⁄2 c. honey
- 1⁄4 c. butter
- 2 tsp. salt
- 2 1⁄2 c. very warm water
- 4 1⁄2 c. whole wheat flour
- 3-3 3⁄4 c. all-purpose flour
- In small bowl, dissolve yeast in warm water; set aside. In large bowl, mix honey, butter, salt, and very warm water; cool 5 minutes.
- To cooled honey mixture, beat in 3 cups of whole wheat flour with electric mixer on low speed, scraping bowl frequently, until moistened. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1½ c. whole wheat flour and dissolved yeast. With spoon, stir in 2¼-2¾ c. all-purpose flour; continue kneading 5-10 minutes until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place 30-45 minutes or until doubled in size.
- Generously grease 2 loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. On lightly floured surface, roll each half of dough with rolling pin to 18×8 inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; pinch each end to seal. Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place 30-45 minutes or until doubled in size.
- Heat oven to 375 degrees. Uncover dough; bake 30 minutes. Reduce oven temperature to 350 degrees; bake 10-15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely…about 1 hour.
But he would feed you with the finest of the wheat, and with honey from the rock I would satisfy you.” Psalm 81:16