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Recipe Detail

Honey-Whole Wheat Bread

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Number of Servings:

Ingredients:

  1. 2 - packages regular active dry yeast
  2. 1/6 cups - warm water (105°F to 115°F)
  3. 1/2 cups - honey
  4. 1/4 cups - butter or margarine, softened
  5. 3 teaspoons - salt
  6. 2 1/2 cups - very warm water (120°F to 130°F)
  7. 4 1/2 cups - whole wheat flour
  8. 2 3/4 - to 3 3/4 cups all-purpose flour
  9. -
  10. -
  11. -
  12. -
  13. -

Directions:

In large bowl, dissolve yeast in 1/4 cup warm water. Add honey, butter, salt, 2 1/2 cups very warm water and 3 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently.

Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour. With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.

On a lightly floured surface, knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or 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; let rise in warm place 30 to 45 minutes or until doubled in size.

Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.

Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped.

Immediately remove from pans to cooling racks. Cool completely, about 1 hour.

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