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Recipe Summary

prep:
16 mins
cook:
30 mins
rise:
1 hr 15 mins
total:
2 hrs 1 min
Yield:
14 servings (serving size: 1/14 of loaf)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

128 calories; fat 2g; saturated fat 1g; protein 4.2g; carbohydrates 24.4g; cholesterol 4mg; iron 1.4mg; sodium 167mg; calories from fat 13%; fiber 1.7g; calcium 1mg.
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