Apple and Honey Whole Wheat Bread

By Hklbrries

From "Cookin' on the Bluff: 100 Years 1909-2009" from the Green Bluff Grange. This recipe was submitted by Lloyd McGee.

Ingredients

• 2 tbsp yeast
• 2 cups warm water, divided
• 1 tbsp sugar
• 1/2 cup apple butter
• 1/4 cup butter or margarine, melted
• 2 tbsp honey
• 1/2 tbsp salt
• 2 eggs beaten (optional)
• 3 1/2 cups whole-wheat flour
• 2 1/2 cups unbleached all-purpose flour
• Cornmeal
• 1 egg beaten with 1 tsp water

Details

Servings 2

Preparation

Step 1

Dissolve yeast in 1/2 cup warm water (105 - 115 F) in a bowl with sugar. Let stand 10 minutes. Stir in the remaining water, apple butter, butter, honey and salt. Add the eggs, if desired.

Beat in whole wheat flour, 1 cup at a time, and enough other flour to make a stiff, workable dough. Knead and let rise until double. Punch down.

Divide into 2 equal parts. Braid each half. Place in loaf pans; sprinkle with cornmeal. Let rise until double.

Brush with egg and water mixture. Bake at 425 F for 10 minutes, then 375 F for 25 minutes or until done. Cool on racks.