Kellies Honey Whole Wheat Bread Recipes

HONEY WHOLE WHEAT BREAD

Steps:

• Add the honey, yeast and 1/4 cup of warm water to the bowl of a stand mixer. Allow to sit for approximatly 5 minutes until yeast becomes foamy.
• Add the remaining ingredients to the mixer and set to low. Mix until the dough comes together and pulls away from the sides of the bowl.
• Turn the dough out onto a floured counter top and knead for 5-8 minutes until dough is smooth and elastic. If the dough is really sticky you can add 1-2 tablespoons of flour at at time until it smooth.
• Lightly coat a bowl with oil and place the dough in the bowl. Cover with plastic wrap or a clean tea towel and allow to rise in a warm place until doubled. This will usually take about an hour. If it is cold out, you can place the bowl in the oven with the oven light on, or use the proof setting on your oven if it has it.
• Once the dough has doubled, turn out onto a counter and divide into two equal portions. I like to use a kitchen scale for this, but you can just estimate if you like.
• With a rolling pin, roll the dough out to approximatly 9x12 inches, then roll up from the short side. Gently tuck the ends under then place the rolled dough seam side down into greased loaf pans.
• Cover with a clean tea towl and allow to rise until almost doubled, approximatly an hour. You can also cover with plastic wrap, but be sure not to wrap it tightly as you need room for the dough to expand.
• Once the dough has risen, preheat your oven to 350 degrees
• Bake the loaves for 25-30 minutes until lightly golden and sound hollow when tapped
• Allow to cool in the pans for 10 minutes, then remove from the pans and allow to cool on a cooling rack.
• Slice and serve. Store in an airtight container or bag at room temperature for about a week, or you can freeze for up to 3 months.

HONEY WHOLE WHEAT BREAD

Steps:

• Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.

GREAT HARVEST HONEY WHOLE WHEAT BREAD COPYCAT

Steps:

• In a large bowl, add water, yeast, honey and salt. Let it rest for 5 minutes (or until the yeast foams).
• Add in flour 1 cup at a time, kneading it between each cup of flour added if you are making it by hand. If you are making it with a mixer (like a Bosch or Kitchen Aid), use a paddle attachment and just let it mix while you add the flour.
• Knead bread for about 5 minutes. If the dough is sticky, add only enough flour so that the dough barely pulls away from the bowl. Every time I make bread, the amount of flour I use varies - humidity and elevation will make a big difference too. I usually use between 10-11 cups.
• Preheat oven to 170 degrees; turn the oven off, and let dough rise inside the oven for 15 minutes.
• Carefully remove bowl from oven. Spray the back of your hand with cooking spray and punch down the dough. Form into a log and cut in half, forming two larger-sized loaves. Put into 2 greased loaf pans.
• Again, preheat oven (if it?s not warm anymore) to 170 degrees and let the dough in the pans rise in the oven for 20-30 minutes, or until the dough doubles in size.
• Remove dough from oven and set oven temperature to 350 degrees. Once oven is pre-heated, place the loaves back in the oven and bake for 30 minutes.
• Remove from pans immediately and let cool completely on a cooling rack.

HONEY WHOLE WHEAT BREAD

Steps:

• Grease large bowl. Mix 1 ½ c whole wheat flour, dry milk, salt, & yeast in large bowl.
• Heat water, honey, & shortening over low heat until warm & shortening melts.
• Pour hot liquid into flour mixture. Blend with electric mixer on low speed 1 minute, then 2 minutes on medium.
• Stir in remaining ½ c whole wheat flour, wheat germ, & flax seed meal.
• Stir in 1 ¾ to 2 c white flour (this becomes more & more difficult).
• Use rest of flour to knead. Knead on floured surface about 5 minutes.
• Place dough in bowl, covered with dish towel until light doubled in size (about 45-60 minutes).
• Punch dough down. Proof (let it rest on board) 10 minutes.
• Shape into free form loaf. Cover loaf, and let rise again, about 30-45 minutes.
• Bake at 375F for 45-50 minutes until loaf sounds hollow when tapped.
• Remove from pan, cool on rack, slice.

HONEY WHOLE WHEAT BREAD

Steps:

• In a large bowl, combine 1 cup white flour, whole wheat flour, yeast and salt; mix well. In saucepan, heat milk, water, honey and oil until warm; add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, or with a dough hook in a mixer, gradually stir in remaining white flour to make a firm dough. Kned until smooth and elastic, approximately 5 minutes. Place in greased bowl, turning over to grease top. Cover; let rise in warm place until light and doubled in bulk, approximately 1 hour.
• Punch down dough. Divide into 2 parts. On lightly floured surface, roll each half into a 14x17 rectangle. Starting with shorter side, roll up tightly pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9x5 loaf pans. Cover and let rise in warm place until light and doubled - approximately 30 minutes. Preheat oven to 375 degrees and bake for 35 - 40 minutes or until golden brown. Remove from pans and cool. To freeze, wrap in one layer of aluminum foil & seal in large Ziploc freezer-quality bag.

WHOLE WHEAT HONEY BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, and then press Start.

HONEY WHEAT BREAD

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.

KELLIE'S HONEY WHOLE WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, brown sugar,honey, salt and remaining water. Combine flours; add 3 1/2 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm 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. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
• Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves
• I like to use 1 = 11 3/4in X 5 1/2in X 3 1/4in Loaf pan and bake for 50-60 minutes