Oven Baked Honey Wheat Bread
Honey Wheat Bread recipe
Yield
24 servingsPrep
35 minCook
50 minReady
85 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| ⅔ | cup |
water
warm |
|
| 5 ½ | cups |
whole-wheat flour
|
|
| 2 ⅓ | cups |
milk, skim
or soy, or rice |
|
| 3 | teaspoons |
salt
|
|
| ½ | cup |
honey
|
|
| 2 | tablespoons |
applesauce
or prune puree |
|
| 3 | cups |
all-purpose flour
enriched |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 158 | ml |
water
warm |
|
| 1.3 | l |
whole-wheat flour
|
|
| 552 | ml |
milk, skim
or soy, or rice |
|
| 15 | ml |
salt
|
|
| 118 | ml |
honey
|
|
| 3E+1 | ml |
applesauce
or prune puree |
|
| 7.1E+2 | ml |
all-purpose flour
enriched |
|
Directions
In a large bowl, dissolve yeast in ⅔ cup warm water; add 3 cups whole wheat flour, milk and salt. Stir.
Warm honey, pour over flour mixture; add applesauce/prune puree.
Beat until smooth, using low speed of electric mixer.
Gradually add remaining whole wheat and enriched white flour; stir with a wooden spoon to soft dough stage.
Form into a ball.
Knead 5 minutes on a lightly floured surface.
Divide dough in half; knead 10 minutes.
Cover bread with waxed paper. Place dish towel over top.
Put in warm place and let raise until doubled in volume. Uncover and punch down.
Divide into two loaf pans sprayed with Pam.
Cover with waxed paper.
Let raise in warm place until doubled in volume again.
Bake at 375℉ (190℃) F 40 to 50 minutes, or until deep brown on top.
