Moist Honey Whole Wheat Bread
Whole Wheat Bread recipe
Yield
40 servingsPrep
2 hrsCook
50 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | cups |
whole-wheat flour
divided, up to 8 cups |
|
| 2 | packages |
yeast, active dry
|
|
| 1 | tablespoon |
salt
|
|
| 1 ½ | cups |
milk
|
|
| 1 ½ | cups |
water
|
|
| ¼ | cup |
butter
or margarine, plus 2 tablespoons |
|
| ¼ | cup |
honey
|
|
| 1 | x |
butter
or margarine, melted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.7 | l |
whole-wheat flour
divided, up to 8 cups |
|
| 2 | packages |
yeast, active dry
|
|
| 15 | ml |
salt
|
|
| 355 | ml |
milk
|
|
| 355 | ml |
water
|
|
| 59 | ml |
butter
or margarine, plus 2 tablespoons |
|
| 59 | ml |
honey
|
|
| 1 | x |
butter
or margarine, melted |
*
|
Directions
Combine 3 cups flour, yeast, and salt in a mixing bowl; stir and set aside.
Combine milk, water, butter, and honey in a medium saucepan; place over low heat, stirring constantly, until mixture reaches 120 degrees to 130 degrees.
Stir milk mixture into flour mixture, and beat at medium speed of an electric mixer 2 minutes or until smooth.
Stir in enough remaining flour to make a stiff dough.
Turn dough out onto a lightly floured surface; let dough rest 10 minutes.
Knead dough until smooth and elastic (about 3 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85 degrees), free from drafts, for 50 minutes or until dough has doubled in bulk.
Punch dough down, and divide in half; shape each portion into a loaf.
Place in 2 well-greased 9- x 5- x 3-inch loaf pans.
Cover and let rise in a warm place, free from drafts, 50 minutes or until doubled in bulk.
Bake at 375℉ (190℃) for 35 to 45 minutes or until loaves sound hollow when tapped.
Brush loaves with melted butter.
