Whole Wheat Honey Bread Food

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.

AMISH SOFT HONEY WHOLE WHEAT BREAD

Steps:

• Mix water with yeast and sugar and let sit until foamy (about 10 minutes). In the meanwhile, put the 3 eggs (in the shell) in a bowl of hot water (to bring the eggs to room temperature).
• Put flour, salt, and gluten in bowl.
• Pour in yeast mixture and stir until combined. Add in honey, eggs, and crisco until combined, scraping sides. (I usually use an egg beater for this).
• Add more wheat flour and knead until smooth.
• Let set in warm place for about an hour until double in size.
• Divide into 3 loaves. Let rise again in warm place until doubled (about 1-1/2 hours).
• Bake as regular bread (I bake about 35 minutes at 375 or until the interior of the bread is 190 degrees using electric thermometer if you have one).
• Enjoy!

WHOLESOME HOMEMADE HONEY WHOLE WHEAT BREAD

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:

• 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.

HONEY WHOLE-WHEAT BREAD

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.

WHOLE WHEAT HONEY BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, and then press Start.

BEST HOMEMADE ONE HOUR WHOLE WHEAT BREAD

Steps:

• Heat oven to warm about 200 degrees.
• Place warm water in large mixing bowl. Add yeast and stir. Stir in honey and let proof (start to form a creamy foam) for 5 minutes.
• Add oil, flour, and salt. Begin by adding 7 cups of flour. Start to mix using the dough hook. Add remaining 1/2 cup of flour until dough pulls away from sides of mixing bowl. Using Bosch or Kitchenaid, knead for 10 minutes at medium-high speed. If you don't own a stand mixer, you can knead by hand.
• Place a little oil on hands and shape into two bread loaves. Spray loaf pans with non-stick cooking spray. Put pans in a warm oven to let rise until double -- about 20 minutes.
• Once bread has raised, turn oven to 350 degrees. Leave bread in oven and set timer for 25 minutes.
• Check bread to see if it is golden brown. Once bread is done, remove from oven and spread butter all over warm loaves. Let cool for several minutes before removing from pan.
• Spread butter and jam or honey on warm bread.
• May freeze bread or eat within 2 days.

HONEY WHOLE WHEAT BREAD

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).

HONEY WHEAT BREAD

Steps:

• Add the water, milk, and honey to the bowl of a standing mixer, and stir to combine. Sprinkle the yeast over the top of the liquid and stir briefly. Let the mixture stand for 5 minutes, until the yeast is activated and looks creamy. Stir in the olive oil.
• Put the oats in a food processor or spice grinder and process to a fine powder. Add the ground oats to the mixing bowl along with the whole wheat flour and 1 cup of the all-purpose flour.
• Fit the mixer with the dough hook and begin mixing the dough on low (speed level 2 or 3 on a KitchenAid mixer) to bring the dough together. As the dough beats, slowly add only enough of the remaining all-purpose flour to bring the dough together into a soft dough. The dough should clean the sides of the bowl, but still stick to the bottom. (*See note.) This will take about 7-8 minutes.
• With the mixer continuing to knead the dough (keep it on low speed), slowly sprinkle in the salt. Once the salt is incorporated, let the mixer continue to knead the dough for another 3 minutes, until the dough is elastic, smooth and soft. Your total knead time should be about 10 minutes.
• Spray a bowl large enough to hold double the amount of dough with non-stick spray, or coat it with a bit of melted butter. Remove the dough from the mixing bowl, shape it into a ball, and plop it down into the greased bowl. Spray a sheet of plastic wrap with non-stick spray, or brush it with a bit of melted butter, and use it to cover the bowl.
• Let the dough rest at room temperature until it has doubled in size. Depending on the temperature of the room, this will take between 60 and 90 minutes. (*See notes below about controling the temperature of the dough as it rises.)
• Spray two 8 & 1/2 by 4 & 1/2 inch loaf pans with non-stick spray, or coat with a bit of melted butter. Dump the dough out onto a clean work surface and divide into two pieces. Lift one piece of dough and form it into a ball by using your thumbs to gently stretching the outside of the dough into a ball, pinching the dough together at the bottom. Bring the opposite sides together and pinch together at the bottom. Lay the ball of dough on your work surface, and roll it back and forth a few times to create an oblong ball. Lay the dough, seam side down, into one of the loaf pans. Repeat with the other half of dough.
• Spray two sheets of plastic wrap with non-stick spray, or brush them with a bit of melted butter and loosely cover each loaf.
• Allow the loaves to rise at room temperature until they double in size again, rising over the tops of the pans, 45 minutes - 1 1/2 hours.
• While the loaves rise, preheat your oven to 375 degrees F (190 degrees C). When the loaves are fully risen, bake for 35-40 minutes, until they are golden brown and an instant read thermometer plunged into the center of one of the loaves registers between 190 - 200 degrees.
• Remove from the oven and use a dish towel to grip the top of each loaf to lift it from the pan onto a wire rack. Allow to cool completely.
• Once cool, the loaves can be wrapped in plastic and stored for 2-3 days at room temperature. For longer storage, wrap the bread airtight and freeze for up to 1 month. Thaw at room temperature, still wrapped.

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!

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

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.

WHOLE-GRAIN AND HONEY BREAD

Steps:

• 1. In a small bowl, stir together the bulgur and 1/2 cup boiling water. Let stand for 15 minutes to allow the bulgur to soften.
• 2. In a large bowl, combine the 2 cups water, honey, oil, yeast, and salt, stirring to dissolve the yeast.
• 3. Stir in the bread flour, wheat germ, and softened bulgur mixture. Stir in as much of the 4 cups whole-wheat flour as you can until the dough starts to pull away from the side of the bowl.
• 4. Knead for 6 to 7 minutes, gradually adding, if needed, enough of the remaining 1/2 cup whole-wheat flour to make the dough smooth and elastic. (The dough shouldn't be dry or stick to the surface. You may not need any of the additional 1/2 cup whole-wheat flour, or you may need the entire amount if the dough is too sticky.)
• 5. Using cooking spray, lightly spray a large bowl and a piece of plastic wrap large enough to cover the top of the bowl. Transfer the dough to the bowl, turning to coat all sides with the cooking spray. Cover the bowl with the plastic wrap with the sprayed side down. Let the dough rise in a warm, draft-free place (about 85°F) for 1 1/2 to 2 hours, or until doubled in bulk.
• 6. Using cooking spray, lightly spray two 81/2 x 41/2 x 2 1/2-inch loaf pans and 2 pieces of plastic wrap large enough to cover the pans. Punch the dough down. Divide it in half. Shape each half into a loaf. Place each loaf in one of the pans. Cover the pans with the plastic wrap with the sprayed side down. Let the dough rise in a warm, draft-free place for 1 1/2 to 2 hours, or until the dough is 1 1/2 inches higher than the top of the pans.
• 7. Preheat the oven to 350°F.
• 8. Bake for 30 minutes, or until the loaves sound hollow when tapped. (Tent the bread with aluminum foil during the last 10 minutes if necessary to prevent overbrowning.) Turn the loaves out onto a cooling rack. Let the bread cool for 15 to 20 minutes before slicing.
• 9. To freeze one loaf of dough to bake later, follow the preceding directions to the point where you place the shaped dough in a loaf pan. Cover the pan with plastic wrap or aluminum foil, and freeze the dough. After the dough is frozen, about 4 hours, remove it from the pan and wrap it tightly in plastic wrap, then in aluminum foil. When you are ready to bake, unwrap the dough and place it in a sprayed loaf pan. Cover the pan with lightly sprayed plastic wrap with the sprayed side down and let the dough thaw and rise at room temperature in a draft-free place (the thawing and rising will take 4 to 5 hours) or let the dough thaw overnight in the refrigerator and rise as directed. Bake as directed.

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.