HONEY-WHOLE WHEAT BREAD
Reap the rewards of making homemade bread. This loaf adds a touch of warmth to any meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h50m
Yield 32
Number Of Ingredients 8
Steps:
- In large bowl, dissolve yeast in 1/4 cup warm water. Add honey, butter, salt, 2 1/2 cups very warm water and 3 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.
- With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
- On lightly floured surface, knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
- Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
- Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.
Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 4 g, TransFat 0 g
WHOLESOME HOMEMADE HONEY WHOLE WHEAT BREAD
This is the most awesome wheat bread I have ever eaten. It is worth the extra effort and because this recipe makes 4 loaves, you can freeze them and have enough for awhile :) Rising time included in prep.
Provided by Karen..
Categories Yeast Breads
Time 3h40m
Yield 4 "9x5 loaves"
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water.
- In a large bowl, combine butter, molasses, honey and salt and mix well.
- Add yeast mixture and then gradually add flours.
- Turn onto floured surface and knead until smooth.
- Place in buttered bowl and let rise until double.
- Punch down and let rest for a few minutes.
- Divide dough into 4 parts and shape into loaves.
- Place in greased pans and let rise for about an hour.
- Bake at 375* for 35 to 40 minutes.
HONEY WHOLE WHEAT BREAD
Steps:
- CREATE THE SPONGE: In the bowl of a stand mixer, or large mixing bowl if you will be kneading by hand, combine the water, yeast, and 2 cups (8.5 oz, 238 gr) of the flour. Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes. The mixture will begin to grow in bulk to about double in size. (If the mixture does not grow in bulk then the yeast is not active and the sponge should be restarted with fresh yeast.)
- COMBINE THE DOUGH: Use a spoon or rubber spatula to deflate the air out of the sponge. Add the remaining ingredients into the bowl and stir until combined.
- KNEAD: If using a stand mixer, knead the dough with the dough hook attachment at medium/high speed for about 5 minutes, until the dough is smooth and elastic. You may need to scrape down the sides and bottom of the bowl occasionally. If kneading by hand, knead on a lightly floured work surface for about 8 minutes, until the dough is smooth and elastic. You may need to add more flour if it is too sticky. The dough will become less sticky as it is kneaded. Try to avoid adding too much flour.
- FERMENTATION: Lightly oil a clean bowl and place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap and let the dough rise until double in size. This should take about 1 hour. It might take slightly longer if your kitchen is very cool.
- PUNCHING: After the dough has doubled in size, press down in the center of the dough with your fist (do not aggressively punch it) and bring the sides of the dough into the center, releasing the gas.
- RESTING: Allow the dough to rest for about 10 minutes before shaping to allow the gluten strands to relax. Meanwhile, position an oven rack on the center rung and preheat your oven to 350F (177C). Grease a 9 x 5 in (23 x 13 cm) loaf pan with nonstick spray or butter.
- SHAPING: On a clean work surface, pat the dough into a rectangle with the short end being about the width of your loaf pan. Bring one short end of the dough into the center and then the other end into the center so the ends are touching. Use the heel of your hand to press down and seal. Fold the loaf in half and gently move it into the loaf pan, seam side down. Use the palm of your hand to gently press down the dough and evenly distribute it in the pan.
- PROOFING: Cover the dough with a piece of plastic wrap and allow it rise until double in size. This should take about an hour. The loaf should be crowning the pan by about 1" (2.5 cm).
- BAKING: Bake the bread at 350F (177C) for 45-55 minutes. To test if it is done, thump the top of the bread and if it sounds hallow then it is done. If you have a thermometer, the bread is done when the internal temperature reads 190F-200F (88C-93C).
- RUB OR BRUSH BUTTER ON TOP OF THE BREAD when it comes out of the oven to prevent the crust from becoming hard. Allow the bread to cool before slicing.
- STORE uneaten bread in a twist tie bag or in plastic wrap at room temperature for up to 3 days. Slice the bread and wrap it well and freeze it if it is not eaten within a few days. Bread can be stored in the freezer for up to 3 months.
HONEY WHEAT BREAD I
This is a county fair blue ribbon winning loaf - it is delicate and soft.
Provided by Kristin Zaharias
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h30m
Yield 24
Number Of Ingredients 11
Steps:
- Dissolve yeast and sugar in 1/2 cup warm water.
- Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
- Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
- Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
- Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 24.5 g, Cholesterol 7.1 mg, Fat 4.8 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 218.7 mg, Sugar 4.7 g
HONEY WHOLE-WHEAT BREAD
For the ultimate whole-wheat sandwich bread, this loaf relies on 100 percent whole-grain flour and equal amounts of honey and butter to keep it soft. This recipe is adapted from Ben Butler at Hayden Flour Mills. Martha made this recipe on "Martha Bakes" episode 807.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h35m
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- In a small bowl, stir honey into warm water, then sprinkle with yeast. Let stand until foamy, about 5 minutes.
- Stir together flour and salt in a medium bowl, then stir in yeast mixture and melted butter just until a dough forms. Knead on a lightly floured surface until smooth, 5 to 10 minutes. Transfer to a large buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, about 45 minutes.
- Preheat oven to 375 degrees. Punch down dough. Shape into an 8-inch square, about 1 inch thick. Fold in two opposite sides of dough to meet in middle, slightly overlapping. Press seam to seal. Place dough, seam-side down, in a buttered 9-by-5-inch loaf pan. Sprinkle with flour. Cover with plastic wrap and let rise in warm spot until dough is about 3/4 inch above top of pan, 30 to 45 minutes.
- Transfer pan to oven and immediately reduce heat to 350 degrees. Bake, rotating pan halfway through, until top is golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Let cool in pan on wire rack 20 minutes, then turn out bread onto rack and let cool completely. Bread can be stored, tightly wrapped, at room temperature up to 3 days or frozen up to 3 months.
HONEY WHEAT BREAD
This recipe produces two beautiful, high loaves that have wonderful texture and slice very well. The tempting aroma of this bread baking can cut the chill from a cool autumn day. It's a tribute to the goodness of wheat. -Dorothy Anderson, Ottawa, Kansas
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 99 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 19g carbohydrate, Fiber 3g protein.
OLD-FASHIONED HONEY-WHOLE WHEAT BREAD
Bring a touch of nostalgia into your kitchen with this updated spin on an old-fashioned favorite.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 32
Number Of Ingredients 8
Steps:
- Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.
- Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
- Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
- Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°F.
- Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.
Nutrition Facts : Calories 100, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 220 mg
HONEY WHEAT BREAD
Honey Wheat Bread Recipe is a super simple way to use everyday ingredients to create delicious, hearty whole wheat bread. This Wheat Bread Recipe is perfect for beginner bread makers.
Provided by Jessica & Nellie
Categories bread
Number Of Ingredients 6
Steps:
- Combine the yeast, 1/4 C of warm water, and 1/2 tsp of the honey to a small bowl. Let the yeast proof. This means to wait until it is bubbly, to show you that the yeast is alive and kicking!
- While the yeast is proofing, add the remaining bread ingredients (remaining water, remaining honey, butter, salt and flour) to the bowl of a stand mixer.
- Once the yeast has proofed, pour it into the stand mixer and begin mixing slowly with the dough attachment. Once all of the flour is combined, knead for 5 minutes. The dough will be sticky, but you should be able to pull off some dough and roll it into a little ball. If it is too sticky for that, add a little extra flour.
- Cover the bowl with plastic wrap and let it rise in a warm place for 1 hour, or until double in size.
- Shape dough into a loaf by rolling the dough and tucking in the ends and place in a shortening coated bread pan. Cover with plastic wrap and rise for an additonal 30 minutes.
- Turn on the oven to 375°.
- Bake at 375° for 25 - 30 mintues. Brush the top with butter during the last 5 minutes of baking if deesired.
- Cool for 15 mintues before slicing.
Nutrition Facts : ServingSize 1 loaf, Calories 151 kcal, Carbohydrate 31 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 205 mg, Fiber 4 g, Sugar 6 g
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!
Nutrition Facts : Calories 129.5 kcal, Carbohydrate 24.7 g, Protein 3.6 g, Fat 1.6 g, Sodium 194.1 mg, Fiber 2.3 g, Sugar 5.8 g, ServingSize 1 slice
HONEY WHOLE WHEAT BREAD
You'll appreciate the hearty whole wheat goodness in this tender bread from Diane Kahnk of Tecumseh, Nebraska. The recipe calls for a blend of whole wheat and white flours to produce a loaf that tastes just like Grandma used to make.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 7
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 127 calories, Fat 4g fat, Cholesterol 0 cholesterol, Sodium 146mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.
WINKLER HONEY WHEAT BREAD
Steps:
- In a large bowl, combine warm water, brown sugar, and honey. Sprinkle in yeast and wait until mixture bubbles. Stir in milk, salt, cumin, shortening, and egg. Add white flour and stir. Gradually add whole-wheat flour until dough is easy to handle. (Whole wheat bread rises better if it's not too dry.)
- Turn dough onto a lightly floured board and knead until smooth and elastic. Place in oiled bowl, turn oiled side of dough up and let rise in a warm place until doubled in size, about 1 hour.
- Punch dough down and flatten into a round. Roll lightly and place in a greased round loaf pan. Oil top of loaf lightly. Let rise until doubled.
- Preheat oven to 375 degrees F. Bake until golden brown and loaf sounds hollow when tapped, about 40 to 45 minutes. Cool on wire rack.
HONEY WHOLE WHEAT BREAD
This honey whole wheat bread is light and fluffy. Easy to make using simple ingredients, this wholesome bread is perfect for sandwiches and toast.
Provided by Deanna
Categories Breads
Time 2h50m
Number Of Ingredients 8
Steps:
- Add the honey, yeast and 1/4 cup of warm water to the bowl of a stand mixer. Allow to sit for approximatly 5 minutes until yeast becomes foamy.
- Add the remaining ingredients to the mixer and set to low. Mix until the dough comes together and pulls away from the sides of the bowl.
- Turn the dough out onto a floured counter top and knead for 5-8 minutes until dough is smooth and elastic. If the dough is really sticky you can add 1-2 tablespoons of flour at at time until it smooth.
- Lightly coat a bowl with oil and place the dough in the bowl. Cover with plastic wrap or a clean tea towel and allow to rise in a warm place until doubled. This will usually take about an hour. If it is cold out, you can place the bowl in the oven with the oven light on, or use the proof setting on your oven if it has it.
- Once the dough has doubled, turn out onto a counter and divide into two equal portions. I like to use a kitchen scale for this, but you can just estimate if you like.
- With a rolling pin, roll the dough out to approximatly 9x12 inches, then roll up from the short side. Gently tuck the ends under then place the rolled dough seam side down into greased loaf pans.
- Cover with a clean tea towl and allow to rise until almost doubled, approximatly an hour. You can also cover with plastic wrap, but be sure not to wrap it tightly as you need room for the dough to expand.
- Once the dough has risen, preheat your oven to 350 degrees
- Bake the loaves for 25-30 minutes until lightly golden and sound hollow when tapped
- Allow to cool in the pans for 10 minutes, then remove from the pans and allow to cool on a cooling rack.
- Slice and serve. Store in an airtight container or bag at room temperature for about a week, or you can freeze for up to 3 months.
Nutrition Facts : Calories 108 kcal, Carbohydrate 21 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 98 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 Slice
HONEY WHEAT BREAD
Provided by Food Network
Categories side-dish
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 9
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
Honey whole wheat bread for a bread machine. This bread is very tasty.
Provided by Kathy Nowell
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h5m
Yield 10
Number Of Ingredients 7
Steps:
- Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 33.4 g, Fat 3.5 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 0.5 g, Sodium 79.4 mg, Sugar 5.3 g
HONEY WHOLE-WHEAT BREAD
Steps:
- Combine the warm water, honey, and yeast in a large liquid measuring cup, stirring until the yeast dissolves. Let stand until foamy, about 5 minutes.
- In a large bowl, whisk 1 pound 5 ounces (about 4 cups) bread flour with the whole-wheat flour, wheat germ, and salt. Make a well in the center. Pour in the yeast mixture, and stir with a wooden spoon, gradually drawing in the dry ingredients until combined.
- Turn out the dough onto a lightly floured work surface. Gently knead in the remaining 3 ounces (about 1/2 cup) bread flour a little at a time until dough is smooth and elastic, 10 to 15 minutes. Place in a lightly oiled bowl; cover with lightly oiled plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
- Preheat the oven to 400°F, with the rack in the center. Brush two 9-by-5-inch loaf pans with oil. Punch down the dough with your fist, then turn it out onto a lightly floured work surface. Divide dough in half. Flatten one half into an oval approximately the length of the pan, and roll up lengthwise, gently pressing as you go to form a tight log. Place the log, seam side down, into a prepared pan. Repeat with remaining dough. Cover loaf pans with oiled plastic wrap. Let rise in a warm place until doubled in bulk, 30 to 45 minutes.
- Using a lame or a razor blade, slash the loaves down the center in one quick, even motion. In a small bowl, beat the egg yolk with the heavy cream, and brush over the tops of the loaves.
- Bake, rotating pans halfway through, until bread is deep golden brown, 50 to 60 minutes. (If the tops are browning too quickly during the last 30 minutes of baking, tent with aluminum foil.) Transfer pans to a wire rack, and let cool 5 minutes. Turn out the loaves onto the rack to cool completely before serving.
More about "honey whole wheat bread food"
HONEY WHOLE WHEAT SANDWICH BREAD RECIPE FOR BREAD …
From 100daysofrealfood.com
4.6/5 (98)Total Time 5 hrs 5 minsCategory Breakfast, Lunch, Snacks & AppetizersCalories 190 per serving
- Layer the dry ingredients into the bread pan, according to manufacturer's instructions (check the user manual for this).
- Make a well and place the wet ingredients on top of the dry ingredients. My particular bread machine (this one is similar) has a separate area for yeast; please consult your bread machine's instruction manual for yeast placement as this is very important!
- Select the whole wheat option on your bread machine and press start. My machine takes 5 hours to make a whole wheat sandwich loaf.
HONEY WHOLEWHEAT CORN BREAD RECIPE - GOOP
From goop.com
Servings 6Category Bread
- 2. In a large bowl, whisk together the cornmeal, flours, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, honey, eggs, and baking soda. Gently fold the wet ingredients into the dry ones until just combined.
- 3. Place a 9-inch cast-iron skillet (see What Else?) over high heat until hot. Melt the butter in the skillet, swirling the pan to coat the bottom and sides with butter. Pour the butter into the batter and stir to combine. Scrape the batter into the skillet.
- 4. Bake until the top is golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
HONEY WHOLE WHEAT BREAD : THE BEST ... - RECIPE GIRL®
From recipegirl.com
4.9/5 (16)Calories 108 per servingCategory Bread
- In a large mixing bowl, whisk together the the whole wheat flour, 4 cups bread flour, sugar, salt and yeast.
- In a medium bowl, combine honey, milk, water and butter, and heat to between 105 and 110 degrees in the microwave.
- With the dough hook installed on your stand mixer, mix the dough. Add more bread flour by the tablespoon, as needed, until the dough comes together and clears the bowl. Mix for 5 minutes with the dough hook and remove to a lightly floured counter surface.
HONEY WHEAT BREAD MACHINE RECIPE TO BUILD YOUR CONFIDENCE
From saladinajar.com
4.5/5 (36)Total Time 3 hrs 5 minsCategory Savory Bread Machine Loaves And Yeast RollsCalories 151 per serving
- Place all ingredients in the bread machine pan in the order given. Reserve 1 tablespoon of bread flour. (If you forget to hold back flour, don't worry. It will probably work out fine. Proceed.)
- Select the DOUGH cycle and start. After 10 minutes, open the lid and check your dough. If necessary, add reserved flour one tablespoon at a time until dough forms a ball that sticks to the side but then pulls away. If the dough is too dry and won't stick to the side even for a moment, add water one tablespoon at a time. You may not need to add any of the extra flour.
- At the end of the dough cycle OR when the dough has risen double in the bread machine pan (whole wheat often takes longer to rise), remove dough to a lightly floured board and press or roll out into a rectangle shape approximately 10 x 14 inches.
- Roll up the dough from the short side and pinch the seam to seal. Tuck ends under. Place into a greased loaf pan (2-quart capacity) with the seam side down. Cover with a tea towel or wax paper. Allow the bread to rise until the dough is one inch above the top of the pan. This second rise may take 30 minutes to 1 hour, or even more if the ambient temperature is cool.
WHOLE WHEAT HONEY BREAD | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
4.4/5
LOW CALORIE WHOLE WHEAT BREAD RECIPE | LOVETOKNOW
From cooking.lovetoknow.com
100% WHOLE WHEAT FOOD PROCESSOR BREAD RECIPE - CDKITCHEN
From cdkitchen.com
HONEY WHOLE WHEAT BREAD RECIPE - BAKING.FOOD.COM
From food.com
5/5 (3)Total Time 1 hr 35 minsCategory Yeast BreadsCalories 1324 per serving
- Mix for a few seconds and then add yeast, honey, oil, dough enhancer, and salt. Pulse a few times.
HOMEMADE HONEY WHOLE WHEAT BREAD | A MIND "FULL" MOM
From amindfullmom.com
4.8/5 (79)Total Time 30 minsCategory Main CourseCalories 119 per serving
- Start by adding water into the loaf pan fitted in the bread machine. Measure the oil first and then the honey (this makes the honey slip out of the measuring cup) and add to water. Add half the flour, then salt and vital wheat gluten. Add remaining flour.
- Sprinkle the yeast over the water and let sit for 5 minutes, or until mixture gets creamy and a bit bubbly.
BREAD MACHINE HONEY WHEAT BREAD - BREAD DAD
From breaddad.com
5/5 (9)Category Breakfast, Dinner, Lunch, SandwichCuisine AmericanTotal Time 3 hrs 10 mins
- Unplug your bread machine. Remove the bread pan from the bread machine (so when you add the ingredients to the bread pan, they can not accidentally spill into the machine).
- Pour the milk, butter & honey into the bread pan and then add the other ingredients. Place the bread machine yeast in last and the yeast should not touch the liquid or salt (until the bread machine is turned on and the ingredients start to be mixed together). Place bread pan (with ingredients) back into bread machine.
- Plug in bread machine. Enter the correct settings (1.5 lb, light color, basic bread) and press the “start” button.
EASY HONEY WHOLE WHEAT BREAD - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
Ratings 12Calories 1671 per servingCategory Breakfast/Lunch/Dinner
- Combine all the ingredients together in a large bowl except the reserved half Cup of wheat flour. Mix until a wet dough is formed.
- Cover up the dough with a plastic wrap and leave for about 10 to15 minutes, this will allow the wheat grains to soften and you will be able to knead easily.
- Turn the dough over to your work surface and knead for about 5 to 10 minutes or till it becomes smooth. Use the reserved half cup of flour to dust the work surface of the work table during the kneading process to prevent the dough from sticking.
- Gather the dough into a smooth ball and grease a large bowl with a neutral Oil then well to prevent it from drying out. Then leave it to rise for about an hour or till it's doubled in size.
EASY WHOLE WHEAT BREAD - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.8/5 (17)Calories 162 per servingCategory Appetizer, Side Dish, Snack
- Add remaining 1 1/2 cups of flour and mix the dough until it begins to pull away from the sides of the bowl. It should be slightly sticky when touched.
HONEY WHOLE WHEAT BREAD - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (10)Total Time 2 hrs 55 minsCategory BreadCalories 88 per serving
- Cover with a cloth and let raise about an hour or until it has about doubled in size. (It raises much better if you put in front of a window with the sun shining in or on top of a warm oven).
HONEY WHEAT BREAD IN THE BREAD MIXER - THE NOURISHED CHILD ...
From thenourishedchild.com
4.2/5 (5)Total Time 3 hrs 31 minsCuisine BreadCalories 136 per serving
THE ABSOLUTE BEST HONEY WHOLE WHEAT BREAD RECIPE
From backtoourroots.net
4.5/5 (2)Total Time 3 hrs 10 minsCategory BreadCalories 351 per serving
WHY ADD HONEY OR SUGAR TO WHOLE WHEAT BREAD? - HOME ...
From chowhound.com
User Interaction Count 26
HONEY WHEAT BREAD - BIGOVEN
From bigoven.com
4.8/5 (22)Category BreadCuisine AmericanTotal Time 30 mins
HONEY WHOLE WHEAT BREAD - BOB'S RED MILL BLOG
From bobsredmill.com
Estimated Reading Time 2 mins
HONEY WHOLE WHEAT BREAD RECIPE - SUPER HEALTHY KIDS
From superhealthykids.com
4.6/5 (14)Category Side DishCuisine AmericanCalories 276 per serving
HOMEMADE HONEY WHOLE WHEAT BREAD | A MIND "FULL" MOM
From amindfullmom.com
4.8/5 (80)Total Time 30 minsCategory Main CourseCalories 119 per serving
THE BEST WHOLE WHEAT BREAD RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Reviews 2Category Side DishCuisine AmericanTotal Time 3 hrs 5 mins
HONEY WHEAT BREAD | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
5/5
10 BEST MAKING WHOLE WHEAT BREAD WITHOUT HONEY RECIPES ...
From yummly.com
HONEY WHOLE WHEAT BREAD RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BREAD MACHINE RECIPES HONEY / DOWNLOAD EASY FOOD VIDEOS ...
From food-savvy.com
BEST HONEY WHOLE-WHEAT BREAD - MAYO CLINIC
From mayoclinic.org
KNEADIN' BREAD - HONEY WHOLE WHEAT BREAD CALORIES, CARBS ...
From frontend.myfitnesspal.com
HONEY WHOLE WHEAT BREAD | A HINT OF HONEY
From ahintofhoney.com
HONEY OAT BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HONEY WHOLE WHEAT BREAD - THE FRESH LOAF
From thefreshloaf.com
SOFT HONEY WHOLE-WHEAT BREAD RECIPE - GRIT | RURAL ...
From grit.com
WHOLE WHEAT BREAD RECIPE FOR BREAD MACHINE - ALL ...
From therecipes.info
BASIC HONEY WHOLE WHEAT - SMALL 1 LB. RECIPE - CUISINART
From cuisinart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love