Home Style Honey Wheat Bread Recipe 475
HONEY WHEAT BREAD
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
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.
HOME-STYLE HONEY WHEAT BREAD RECIPE - (4.7/5)
Provided by Nana_CAM
Number Of Ingredients 8
Steps:
- Dissolve the yeast with the milk and honey in a large mixing bowl; let it proof until foamy. Add 1 cup all-purpose flour, whole west flour, salt and cooking oil; beat until smooth. Stir in remaining flour, 1 cup at a time, to make a firm dough. Turn out onto a lightly floured board; cover and let rest 10 minutes. Knead until smooth and elastic, adding flour as needed to prevent sticking, about 10 minutes. Place in a greased bowl and turn to coat the surface. Cover and let rise in a warm, draft-free place until doubled in bulk (about 1 1/2 to 2 hours). Punch down the dough. Sprinkle bottom of the La Cloche dish with wheat germ. Shape dough into a road loaf and place it in the center of the La Cloche dish. Cover with La Cloche lid and let rise in a warm, draft-free place until doubled in bulk (about 1 hour). Preheat your oven to 400°F at about 45 minutes into this last "rise" stage. Brush with melted butter or egg glaze. Reduce oven temperature to 375°F and bake for 40 to 45 minutes, until loaf sounds hollow when tapped (remove cover for last 10 minutes of baking). Allow to cool on a wire rack.
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- In the bowl of a stand mixer, combine the warm milk, warm water, and honey. Sprinkle the yeast over top the liquids and let it sit for 5 minutes until it gets foamy.
- Add the whole wheat flour and mix it into the liquids using the beater blade attachment just until the flour is moistened. Let that mixture sit for 10 minutes.
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