Prep Time
16 Mins
Cook Time
30 Mins
Rise Time
1 Hour 15 Mins
Yield
14 servings (serving size: 1/14 of loaf)

How to Make It

Step 1

Dissolve yeast in warm water in a large bowl; let stand 5 minutes.

Step 2

Lightly spoon flours into dry measuring cups; level with a knife. Add whole wheat flour, honey, butter, and salt to yeast mixture; beat with a mixer at medium speed 2 minutes or until smooth. Gradually add 2 cups bread flour to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Step 3

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Step 4

Punch dough down. Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing to eliminate air pockets; pinch seams and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

Step 5

Preheat oven to 375°.

Step 6

Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.

Oxmoor House Healthy Eating Collection

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