Honey Wheat Bread Recipe

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Honey Wheat Bread Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Honey Wheat Bread

 

Ingredients

2 package active dry yeast
2/3 cup warm water
5 1/2 cup whole wheat flour
2 1/3 cup skim, soy or rice milk
3 tsp salt
1/2 cup honey
2 tbsp applesauce or prune puree
3 cup enriched white flour



 

Preparation

In a large bowl, dissolve yeast in 2/3 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 vlume; 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
degrees 40 - 50 minutes, or until deep brown on top. Yield: 2 loaves.

This recipe is adapted from the cookbook "Don't Eat Your Heart Out".

Posted by [email protected] (David Wallis) to the Fatfree
Digest [Volume 11 Issue 13], Oct. 13, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV.

 

 

Servings: 1

 

 

 

 


 

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