Honey Harvest Wheat Bread Food

HOMEMADE HONEY WHOLE WHEAT BREAD

Steps:

• In the bowl of your standing mixer, add warm water, honey and yeast. Stir to combine and let the mixture sit for 5-10 minutes until the yeast is proofed and looks foamy.
• Add canola oil, all-purpose flour 1 cup of white whole wheat flour and sea salt to the proofed yeast mixture in the bowl of your standing mixer fitted with the dough hook.
• Stir the mixture with the dough hook, starting on low speed and increasing to medium-high, until combined
• Slowly add remaining white whole wheat flour ¼ cup at a time, mixing after each addition.
• Once the dough has formed a ball that is only slightly tacky and pulls away from the sides of the mixer, transfer it to a well-floured surface and knead until it becomes elastic and smooth.
• Place dough in an oiled bowl covered by a damp towel in a warm place to rise. Let rise until doubled in size (about 1-2 hours).
• After dough has doubled in size, gently press all the air out of it and grease a 9x5" loaf pan.
• Transfer the degassed dough to the greased loaf pan and cover with a warm damp towel.
• Let the dough rise until it reaches the top of the loaf pan, then preheat the oven to 350 degrees F.
• Bake for 25-30 minutes in the preheated oven, or until the top is golden brown and the loaf makes a hollow sound when hit with a wooden spoon. If the top is browning too quickly loosely cover the loaf with aluminum foil and move to a lower rack in the oven.
• Remove the bread pan from the oven and place on a wire rack to cool for 10 minutes.
• After 10 minutes release the sides of the bread with a knife, and gently flip the pan over to remove the bread. Serve warm or let cool!

HONEY WHEAT BREAD

Steps:

• Preheat oven to 375 degrees Fahrenheit. Combine all ingredients, knead for about seven minutes or until dough is no longer wet but smooth. Let bread rise until doubled in size, punch down and shape into loaves. Let bread double in size again. Bake until crusty and brown on top.

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.

HONEY WHEAT BREAD

Steps:

• In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.

HONEY HARVEST WHEAT BREAD

Steps:

• In a large bowl, place 1/2 cup warm water and yeast and stir to dissolve. Add remaining water, honey, oil, salt and 1 cup flour. Beat for 2 minutes at medium speed of mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured board until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to coat top. Cover, let rise in warm, draft-free place until doubled in size, about 1 hour.
• Punch dough down, remove to lightly floured surface. Roll dough into 12 x 8 inch rectangle. Beginnning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down in greased 9x5 inch bread pan. Cover, let rise in a draft-free place until doubled in size, about 30 minutes.
• Bake at 375* for 30-35 minutes or until done. Remove from pan, cool on wire rack.