HONEY-WHOLE WHEAT BREAD
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
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 WHOLE WHEAT BREAD
Honey whole wheat bread for a bread machine. This bread is very tasty.
Provided by Kathy Nowell
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h5m
Yield 10
Number Of Ingredients 7
Steps:
- Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 33.4 g, Fat 3.5 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 0.5 g, Sodium 79.4 mg, Sugar 5.3 g
HONEY WHEAT BREAD II
Everybody loves this never fail recipe! It is lovely served with any meal.
Provided by Meghan Monahan
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
- Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
- Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 31.2 g, Fat 3.5 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 98.4 mg, Sugar 4 g
HONEY WHOLE-WHEAT BREAD WITH BARRY MANILOW
Provided by Martha Stewart
Yield Makes two 9-inch loaves
Number Of Ingredients 10
Steps:
- Combine warm water, honey, and yeast in a large liquid measuring cup; stir until yeast dissolves. Let stand until foamy, about 5 minutes.
- In a large bowl, whisk 1 pound 5 ounces (about 4 cups) bread flour with whole-wheat flour, wheat germ, and salt. Make a well in the center. Pour in yeast mixture, and stir with a wooden spoon, gradually drawing in dry ingredients until combined.
- Turn out dough onto a lightly floured work surface. Gently knead in remaining 3 ounces (about 1/2 cup) bread flour a little at a time until dough is smooth and elastic, 10 to 15 minutes. Place in a lightly oiled bowl; cover with lightly oiled plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
- Preheat oven to 400 degrees with rack in center. Brush two 9-by-5-inch loaf pans with oil. Punch down dough with your fist then turn it out onto a lightly floured work surface. Divide dough in half. Flatten one half into an oval approximately the length of the pan, and roll up lengthwise, gently pressing as you go to form a tight log. Place the log, seam side down, into a prepared pan. Repeat with remaining dough. Cover loaf pans with oiled plastic wrap. Let rise in a warm place until doubled in bulk, 30 to 45 minutes.
- Using a lame or a razor blade, slash loaves down the center in one quick, even motion. In a small bowl, beat the egg yolk with the heavy cream; brush over the tops of the loaves.
- Bake, rotating pans halfway through, until bread is deep golden brown, 50 to 60 minutes. (If tops are browning too quickly during the last 30 minutes of baking, tent with aluminum foil.) Transfer pans to a wire rack, and let cool 5 minutes. Turn out the loaves onto the rack to cool completely before serving.
HONEY WHOLE-WHEAT BREAD
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
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
You'll appreciate the hearty whole wheat goodness in this tender bread from Diane Kahnk of Tecumseh, Nebraska. The recipe calls for a blend of whole wheat and white flours to produce a loaf that tastes just like Grandma used to make.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 7
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 127 calories, Fat 4g fat, Cholesterol 0 cholesterol, Sodium 146mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.
WHOLE WHEAT HONEY BREAD
This is our family favorite! Very moist.
Provided by MELH
Categories Bread 100+ Bread Machine Recipes
Time 3h5m
Yield 12
Number Of Ingredients 7
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, and then press Start.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 30 g, Cholesterol 0.1 mg, Fat 2.2 g, Fiber 3.8 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 296.8 mg, Sugar 8.2 g
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