Friday, March 5, 2010

honey whole wheat bread

I love my brown bread. i love grains, whole wheat, ryes the works. but seeing as i'm new to this bread thing, i'm going to start with THIS honey whole wheat loaf.

I figure seeing as the white bread worked so well, this can't do me any wrong. I like to find a good recipe and stick to it, with the occasional change up, it's nice to know what the end result will be like every time!
It did, it turned out beautifully! It actually makes a rather large loaf, so i used 2/3 of the dough as a loaf (as you can see it's quite large) and made some dinner rolls, to have with salad in the evening =)

Honey Whole Wheat Bread

3/4 cup warm water (100° to 110°F)
1 envelope FLEISCHMANN'S Active Dry Yeast
3/4 cup warm milk (100° to 110°F)
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon salt
2 to 2-1/2 cups all-purpose flour
2 cups whole wheat flour

Directions (remember to prepare the yeast as per the jars instructions first)
Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved.
Add remaining water, warm milk, honey, oil, salt, and 1-1/2 cups all-purpose flour; blend well.
Stir in whole wheat flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top.
Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Punch dough down.
Remove dough to lightly floured surface; roll to 12 x 8-inch rectangle.
Beginning at short end, roll up tightly as for jelly roll.
Pinch seam and ends to seal.
Place, seam side down, in greased 9 x 5-inch loaf pan.
Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Bake at 375°F for 35 minutes or until done. Remove from pan; let cool on wire rack.

Happy Baking!

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