Honey Whole Wheat Bread Recipes

HONEY WHEAT BREAD

Steps:

• Combine the yeast, 1/4 C of warm water, and 1/2 tsp of the honey to a small bowl. Let the yeast proof. This means to wait until it is bubbly, to show you that the yeast is alive and kicking!
• While the yeast is proofing, add the remaining bread ingredients (remaining water, remaining honey, butter, salt and flour) to the bowl of a stand mixer.
• Once the yeast has proofed, pour it into the stand mixer and begin mixing slowly with the dough attachment. Once all of the flour is combined, knead for 5 minutes. The dough will be sticky, but you should be able to pull off some dough and roll it into a little ball. If it is too sticky for that, add a little extra flour.
• Cover the bowl with plastic wrap and let it rise in a warm place for 1 hour, or until double in size.
• Shape dough into a loaf by rolling the dough and tucking in the ends and place in a shortening coated bread pan. Cover with plastic wrap and rise for an additonal 30 minutes.
• Turn on the oven to 375°.
• Bake at 375° for 25 - 30 mintues. Brush the top with butter during the last 5 minutes of baking if deesired.
• Cool for 15 mintues before slicing.

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.

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.

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:

• Combine warm water, honey, and yeast in a large liquid-measuring cup. Stir until dissolved. Let stand until foamy, about 10 minutes.
• In a large bowl, whisk together 3 1/2 cups of the bread flour, the whole-wheat flour, wheat germ, and salt. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon, gradually drawing in the flour until well combined.
• Remove the dough to a lightly floured surface. Knead in the remaining 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. Transfer to a warm place, and let rise until double its original size, 1 to 1 1/2 hours.
• Preheat oven to 400 degrees, with rack in center. Brush two 9-by-5-inch loaf pans with canola oil. Remove the plastic wrap from the dough. Turn the dough out onto a lightly floured work surface, and punch down. Divide dough into two equal pieces. Flatten one piece of dough into an oval, and roll up lengthwise. Place the roll, seam-side down, into a prepared pan. Repeat process with second piece. Cover with oiled plastic wrap. Place the loaves in a warm place, and let rise again until doubled in size, 30 to 45 minutes.
• Bake until deep golden brown, 50 to 60 minutes (the loaves will sound hollow when tapped on the bottom). Transfer pans to a rack, and let cool 5 minutes. Invert the loaves onto the rack to cool completely.

HONEY-WHOLE WHEAT BREAD

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.

HONEY WHEAT BREAD II

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.

HONEY WHOLE-WHEAT BREAD

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.