Almond Honey Whole Wheat Bread Recipes

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ALMOND-HONEY WHEAT BREAD



Almond-Honey Wheat Bread image

"I have two bread machines, and i keep both of them going when the grandkids come to visit," explains Ray Rowe from Cadiz, Kentucky. "Featuring plenty of crunchy almonds, this bread is the best of any we've tried. We think it's particularly good toasted."

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pound).

Number Of Ingredients 8

1-1/4 cups water (70° to 80°)
1/4 cup honey
2 tablespoons butter, softened
2 teaspoons salt
2 cups bread flour
2 cups whole wheat flour
2/3 cup slivered almonds, toasted
3 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 158 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 311mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

ALMOND HONEY-WHOLE WHEAT BREAD (1 1/2-POUND RECIPE)



Almond Honey-Whole Wheat Bread (1 1/2-Pound Recipe) image

Make and share this Almond Honey-Whole Wheat Bread (1 1/2-Pound Recipe) recipe from Food.com.

Provided by ColoradoCookin

Categories     Yeast Breads

Time 2h5m

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 8

1 cup water
3 tablespoons honey
2 tablespoons margarine or 2 tablespoons butter, softened
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1/4 cup toasted slivered almonds
1 teaspoon salt
1 1/2 teaspoons bread machine yeast

Steps:

  • Make 1 1/2-pound recipe for bread machines that use 3 cups flour, or make 1-pound recipe for bread machines that use 2 cups flour.
  • Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
  • Select Basic/White cycle. Use Medium or Light crust color.
  • Remove baked bread from pan and cool on wire rack.

Nutrition Facts : Calories 155.3, Fat 3.6, SaturatedFat 0.6, Sodium 217.6, Carbohydrate 27.8, Fiber 2.5, Sugar 4.5, Protein 4.3

HONEY WHOLE-WHEAT BREAD



Honey Whole-Wheat Bread image

For the ultimate whole-wheat sandwich bread, this loaf relies on 100 percent whole-grain flour and equal amounts of honey and butter to keep it soft. This recipe is adapted from Ben Butler at Hayden Flour Mills. Martha made this recipe on "Martha Bakes" episode 807.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 3h35m

Yield Makes 1 loaf

Number Of Ingredients 6

3 tablespoons honey
1 3/4 cups warm water (110 degrees)
1 envelope (1/4 ounce) active dry yeast (2 1/4 teaspoons)
1 pound, 6 ounces (about 4 1/2 cups) freshly milled whole-wheat bread flour, such as Hayden Flour Mills Hard Red Spring, plus more for dusting
1 tablespoon kosher salt
3 tablespoons unsalted butter, melted, plus more for bowl and pan

Steps:

  • In a small bowl, stir honey into warm water, then sprinkle with yeast. Let stand until foamy, about 5 minutes.
  • Stir together flour and salt in a medium bowl, then stir in yeast mixture and melted butter just until a dough forms. Knead on a lightly floured surface until smooth, 5 to 10 minutes. Transfer to a large buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, about 45 minutes.
  • Preheat oven to 375 degrees. Punch down dough. Shape into an 8-inch square, about 1 inch thick. Fold in two opposite sides of dough to meet in middle, slightly overlapping. Press seam to seal. Place dough, seam-side down, in a buttered 9-by-5-inch loaf pan. Sprinkle with flour. Cover with plastic wrap and let rise in warm spot until dough is about 3/4 inch above top of pan, 30 to 45 minutes.
  • Transfer pan to oven and immediately reduce heat to 350 degrees. Bake, rotating pan halfway through, until top is golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Let cool in pan on wire rack 20 minutes, then turn out bread onto rack and let cool completely. Bread can be stored, tightly wrapped, at room temperature up to 3 days or frozen up to 3 months.

HONEY-WHOLE WHEAT BREAD



Honey-Whole Wheat Bread image

This is from a cookbook I bought a long time ago and have changed a few things in this recipe. I use pancake syrup to replace the honey. Makes 1 1/2 lbs loaf in bread machine.

Provided by NoraMarie

Categories     Breads

Time 13m

Yield 1 bread, 12 serving(s)

Number Of Ingredients 10

1 cup water, plus
1 tablespoon water
1 1/2 teaspoons salt
1/4 cup honey
1 1/2 cups white flour
1 1/2 cups whole wheat flour
1 tablespoon shortening
1 1/2 teaspoons shortening
1 tablespoon dry milk
1 teaspoon fast rising yeast

Steps:

  • Select whole wheat or basic/white setting, and medium crust.
  • Remove baked bread from machine and cool on wire rack.

Nutrition Facts : Calories 147.5, Fat 2.2, SaturatedFat 0.6, Cholesterol 0.6, Sodium 295, Carbohydrate 29, Fiber 2.3, Sugar 6.2, Protein 4

ALMOND HONEY-WHOLE WHEAT BREAD



Almond Honey-Whole Wheat Bread image

Number Of Ingredients 18

1-POUND RECIPE (8 SLICES)
2/3 cup water
2 tablespoons honey
1 tablespoon margarine or butter, softened
1 cup bread flour
1 cup whole wheat flour
2 tablespoons toasted slivered almonds
3/4 teaspoon salt
1 teaspoon bread machine yeast
1 1/2-POUND RECIPE (12 SLICES)
1 cup plus 2 tablespoons water
3 tablespoons honey
2 tablespoons margarine or butter, softened
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1/4 cup toasted slivered almonds
1 teaspoon salt
1 1/2 teaspoons bread machine yeast

Steps:

  • 1. Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour, or make 1-Pound Recipe with bread machines that use 2 cups flour.2. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.3. Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.1 SLICE: Calories 160 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 200mg Carbohydrates 29g (Dietary Fiber 2g) Protein 4g.

Nutrition Facts : Nutritional Facts Serves

CREAM CHEESE AND ALMOND WHEAT BREAD



Cream Cheese and Almond Wheat Bread image

Great variation of wheat bread.

Provided by neonate6211

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 2h45m

Yield 10

Number Of Ingredients 11

1 cup warm water
2 tablespoons brown sugar
1 (.25 ounce) package active dry yeast
1 cup whipped cream cheese
½ cup chopped almonds
3 tablespoons milk
2 tablespoons vegetable oil
2 tablespoons honey
1 tablespoon salt
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour

Steps:

  • Mix warm water, brown sugar, and yeast in a large mixing bowl; stir well. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Grease a separate large bowl and set aside.
  • Stir whipped cream cheese, almonds, milk, vegetable oil, honey, and salt into the yeast mixture. Transfer to a blender; blend until creamy and smooth.
  • Slowly stir all-purpose flour and cream cheese mixture together in a large bowl; add whole-wheat flour. Stir to make a smooth dough.
  • Turn dough onto a floured surface; knead until smooth and springy, about 8 minutes. Place dough in the greased bowl, turning once to grease the top of the dough. Cover bowl with a towel and let sit until double in size, about 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch bread pan.
  • Punch dough down and knead again on a floured surface; form into a loaf. Place dough in the greased bread pan. Let rise in a warm place until double in size, 45 minutes.
  • Bake in the preheated oven until bread is done in the middle and top is browned, 50 to 60 minutes. Cover bread with aluminum foil if it gets too dark during the cooking process.

Nutrition Facts : Calories 272 calories, Carbohydrate 36.2 g, Cholesterol 17.1 mg, Fat 12 g, Fiber 3.7 g, Protein 7.2 g, SaturatedFat 3.8 g, Sodium 778.1 mg, Sugar 7.6 g

HONEY-WHOLE WHEAT BREAD



Honey-Whole Wheat Bread image

Reap the rewards of making homemade bread. This loaf adds a touch of warmth to any meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h50m

Yield 32

Number Of Ingredients 8

2 packages regular active dry yeast
1/4 cup warm water (105°F to 115°F)
1/2 cup honey
1/4 cup butter or margarine, softened
3 teaspoons salt
2 1/2 cups very warm water (120°F to 130°F)
4 1/2 cups Gold Medal™ whole wheat flour
2 3/4 to 3 3/4 cups Gold Medal™ all-purpose flour

Steps:

  • 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 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.

Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 4 g, TransFat 0 g

HONEY WHEAT BREAD I



Honey Wheat Bread I image

This is a county fair blue ribbon winning loaf - it is delicate and soft.

Provided by Kristin Zaharias

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 2h30m

Yield 24

Number Of Ingredients 11

1 (.25 ounce) package rapid rise yeast
1 teaspoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
¼ cup water
¼ cup melted shortening
¼ cup honey
2 teaspoons salt
2 cups whole wheat flour
3 cups bread flour
2 tablespoons butter

Steps:

  • Dissolve yeast and sugar in 1/2 cup warm water.
  • Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
  • Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
  • Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
  • Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 24.5 g, Cholesterol 7.1 mg, Fat 4.8 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 218.7 mg, Sugar 4.7 g

HONEY WHEAT BREAD



Honey Wheat Bread image

This recipe produces two beautiful, high loaves that have wonderful texture and slice very well. The tempting aroma of this bread baking can cut the chill from a cool autumn day. It's a tribute to the goodness of wheat. -Dorothy Anderson, Ottawa, Kansas

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 8

2-1/2 to 3 cups all-purpose flour
3-1/2 cups whole wheat flour, divided
2 packages (1/4 ounce each) active dry yeast
1 cup milk
1-1/4 cups water
1/4 cup honey
3 tablespoons butter
1 tablespoon salt

Steps:

  • In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 99 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 19g carbohydrate, Fiber 3g protein.

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