Honey Wheat Bread

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Ingredients:
1/2 cup water, 110 to 115° F
4 1/2 teaspoons yeast (2 packages)
2 cups fat-free milk
1/4 cup margarine
1/3 cup honey
1/4 cup brown sugar
2 1/2 teaspoons salt
1/2 cup wheat germ, optional
2 tablespoons wheat gluten, optional
3 cups whole wheat flour, divided
4 to 4 1/2 cups bread flour, divided

Directions: Preheat oven to 375°F.

In a large mixing bowl, dissolve yeast in warm water. Let stand 10 minutes.

Warm milk to 110 to 115°F; stir in margarine, honey, brown sugar and salt; cool to lukewarm. Add milk mixture to yeast; add wheat germ, wheat gluten, 2 cups whole wheat flour and 3 cups bread flour. With an electric mixer, beat for 3 minutes.

Stir in remaining cup whole wheat flour and additional bread flour as needed to make stiff dough. Place dough on a floured board and knead for 10 minutes or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in bowl coated with non-stick spray, turning once to coat the top. Cover and let rise in warm place, free from draft, until doubled in size, about 75 minutes.

Punch down and let dough rest for 10 minutes. Divide dough into 2 portions. Shape each portion into a loaf. (Using a rolling pin, roll each portion into a 9 x 14-inch rectangle. Starting at short end, roll dough tightly; pinch dough to seal ends.)

Place loaf in a 9 x 5-inch pan coated with non-stick spray. Cover and let rise in warm place until doubled, about 1 hour. Bake for 35 minutes or until loaf sounds hollow when tapped with fingers. To prevent a dark crust cover loaf the last 15 minutes. Remove from pans and brush with butter. Cool thoroughly before storing.

For rolls, bake about 15 minutes or until golden.

Servings: 2 loaves or 2½ dozen rolls

Calories/Serving: 144

Nutrition: With 16 slices per loaf, each 2-ounce serving (1 slice or 1 roll) provides approximately: 144 calories, 5 g protein, 27 g carbohydrates, 2 g fiber, 2 g fat (0 g saturated), 0 mg cholesterol, 44 mcg folate, 2 mg iron, 202 mg sodium.

Source: Wheat Foods Council

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Comments about this recipe

Cindy Falk/Kansas Wheat Commission	1/22/2009 11:08 AM
TO PAM HARRIS: This would be a very easy recipe to make in a bread machine. First, determine how many cups of flour your machine can handle. Does it make a 1 1/2 or 2 lb. loaf? I would probably start by cutting the recipe in half. May need to reduce the yeast. ( 1 pkg. = 2 1/4 tsp.) Compare recipes that are printed in the manufacturer's booklet. Program the machine on the Whole Grain setting, if the machine has one. Check the dough after the first few minutes of mixing. If it appears too dry, add 1 tsp. of water at a time, until it forms a smooth, soft, ball around the kneading blade. It the dough appears too wet, add extra flour, 1 tsp. at a time. Keep notes and after the first loaf, you will know if other ingredients need to be adjusted such as reducing the salt. Hope this helps, Cindy
Pam Harris	1/21/2009 7:52 PM
Can this recipe be adapted to a bread machine???
Martha	11/23/2008 2:56 PM
Chris, Can I add flax seed meal to this recipe and can I add the yeast to the flour and then add the heated liquid? I have read that when using rapid rise yeast you let the dough rest for ten minutes instead of letting rise in a bowl. Could you help or direct me to where I can learn more about bread baking. Thank you.
Kris	8/2/2008 9:19 AM
This is a wonderful recipe ! The bread turned out perfect ! I "tweaked' the recipe by adding 1 large egg in the water measurement ( put the egg in the measuring cup, then fill up the cup with water until you get the recipe water amount )...that helped with rising if you don't have gluten in the house and adds to the nutrition of the bread.
Vikki Berry/WFC	5/5/2008 3:25 PM
Chris, Yes you may use 100% whole wheat flour, but suggest that for each cup of flour, you add 1 tablespoon of gluten flour to help it to rise. Whole wheat flour is heavy and therefore the gluten helps "lighten" it.
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