Whole Wheat-Honey Bread

Shannon Kuhlman (Weaver)
Whole Wheat-Honey Bread
Whole Wheat-Honey Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    packages dry yeast

  • 4

    cups whole wheat flour

  • 3 1/2

    cups unbleached flour

  • 2

    tsp salt

  • 3

    Tbsp honey

  • 1/2

    cup warm water

  • 1

    cup warm milk

  • 1

    cup hot water

  • 1/4

    cup oil

Directions

Dissolve y east in the warm water. Stir honey into the hot water, milk and oil. Let cool to lukewarm; add to yeast mixture. Stir in 3 cups whole wheat flour, beating vigorously for about 40-70 strokes. Cover with a cloth and place in a warm place for about 30 minutes (this is the sponge). Sprinkle salt over top of dough. Mix in remaining whole wheat and unbleached flour. Sprinkle board with unbleached four and knead until smooth 5-10 minutes. Please in a greased bowl, turning once; cover; let rise 60-90 minutes. Deflate dough; divide into 2 pieces; cover; let rest 10 minutes. Shape into 2 loaves. Place in greased loaf pans. Cover; let rise again for about 30 minutes. Bake in a preheated 375 oven for 30-40 minutes. Remove from pans and cool on racks. Rub tops (and sides) with butter. This keeps the crust soft. I usually mix a stick of butter with about a Tbsp of hone and use this as a spread for the bread. Mmmmmmm. My kids (and hubby) will eat this straight out of the oven as a snack.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: