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Honey Whole Wheat Bread

Honey Whole Wheat Bread

Oxmoor House JANUARY 2004

  • Yield: 14 servings (serving size: 1/14 of loaf)
  • Cook time:30 Minutes
  • Prep time:16 Minutes
  • Rise:1 Hour, 15 Minutes

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water (100° to 110°)
  • 2 1/4 cups bread flour, divided
  • 1 cup whole wheat flour
  • 3 tablespoons honey
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • Cooking spray

Preparation

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

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).

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.)

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.

Preheat oven to 375°.

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

Nutritional Information

Amount per serving
  • Calories: 128
  • Fat: 2.0g
  • Saturated fat: 1.0g
  • Protein: 4.2g
  • Carbohydrate: 24.4g
  • Cholesterol: 4mg
  • Iron: 1.4mg
  • Sodium: 167mg
  • Calories from fat: 13%
  • Fiber: 1.7g
  • Calcium: 1mg
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