Mom's Honey Whole Wheat Bread
Honey Whole Wheat Bread recipe
Yield
30 servingsPrep
20 minCook
40 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
bread flour
white |
|
| 2 ½ | cups |
whole-wheat flour
|
|
| 2 ½ | cups |
water
extra warm |
|
| 2 | teaspoons |
salt
|
|
| 2 | tablespoons |
honey
molasses or brown sugar |
|
| 1 | tablespoon |
yeast, active dry
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| 5 | teaspoons |
gluten flour
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
bread flour
white |
|
| 591 | ml |
whole-wheat flour
|
|
| 591 | ml |
water
extra warm |
|
| 1E+1 | ml |
salt
|
|
| 3E+1 | ml |
honey
molasses or brown sugar |
|
| 15 | ml |
yeast, active dry
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 25 | ml |
gluten flour
|
* |
Directions
Using ½ cup of the extra warm water, dissolve the yeast and honey/ or brown sugar or molasses.
Set aside.
Combine the flours, add the salt, the vital wheat gluten, and shortening and meal together.
Put the remainder of the 2 cups of extra warm water into the flour.
Stir.
Add the yeast mixture and kneed until flour is blended and dough is elastic.
Let rise for 1½ hours, punching down when necessary.
Divide dough into 2 parts; form into loaves and place in 2 greased loaf tins.
Let rise until double and bake in 350℉ (180℃) for 40 minutes.
