Whole Wheat Bread

Honey Whole Wheat Bread

Course: Breads

Serves: 1

Ingredients

• 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

Directions

1. In small bowl, dissolve yeast in warm water; set aside. In large bowl, mix honey, butter, salt, and very warm water; cool 5 minutes.
2. 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.
3. 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.
4. 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.

Powered by