HONEY WHEAT BERRY BREAD
A delicious wheatberry bread that tastes like store-bought. Kids love it! I use my bread machine on the dough setting to mix and knead the dough, but can also be made using a KA mixer or by hand. This bread uses vital wheat gluten, which can be purchased at wal-mart and most grocery stores.
Provided by Belinda M.
Categories Yeast Breads
Time 30m
Yield 1 1 1/2 -2 pound loaf, 16 serving(s)
Number Of Ingredients 12
Steps:
- **To cook wheat berries**.
- Combine 1/2 cup rinsed wheat berries and 2 cups water in saucepan and bring to a boil. Reduce heat to medium low and simmer, covered for about 1 ½ to 2 hours, stirring occasionally, adding water if necessary. ( Cook until soft and some are popping open)
- Drain any standing water before adding the cooked wheat berries to the dough.
- Add drained wheat berries and 1 cup of cold water in the bread machine pan, Cool to lukewarm.
- Add the rest of the liquid ingredients followed by the dry ingredients on top, yeast will be last.
- Set bread machine to dough setting. Check in a few minutes, if dough looks too dry or too wet add a few tablespoons of warm water or flour to get a good soft dough consistency.
- When dough setting is complete (my machine is 1 ½ hours) remove dough from bread machine pan onto a lightly floured surface. Shape into a roll. Put in a bread pan that has been sprayed with cooking oil spray. Let rise for about 40 minutes to 1 hour or until about 1 ½ inches above pan.
- Cook on 350 degrees on middle rack of oven for about 30 to 35 minutes. Should be golden brown ( when thumped with your finger on the bottom of the loaf it should sound hollow )
- Remove bread from pan to cooling rack to cool. Let it cool at least 1 hour before slicing.
HONEY WHEAT SOURDOUGH BREAD
We've been enjoying this slightly sweet bread almost daily for more than 10 years. A fellow teacher shared the recipe with me when my family lived in New York. I was sure to pack up the recipe when we headed west. &Mdash; Evelyn Newlands, Sun Lakes, Arizona
Provided by Taste of Home
Time 45m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add the butter, honey, molasses, Sourdough Starter, wheat germ, sugar, baking soda, salt, whole wheat flour and 2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 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. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Brush with oil. Bake at 375° until browned, 25-30 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 109 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
HONEY WHEAT BEER BREAD
From the Paula Deen magazine. This is a hearty slightly sweet beer bread. I have made with the honey wheat beer called for as well as regular beer and flavored beers. The baked bread may be frozen for later use. If you like, the dry ingredients can also be made into a mix and labeled with instructions for later use.
Provided by Erindipity
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Lightly greast a 9x5 inch loaf pan.
- In a large bowl, combine flours, baking powder, salt and brown sugar.
- Add 1/4 c honey and beer, stirring well.
- Pour into prepared loaf pan.
- Brush 1 tablespoon honey and melted butter over dough.
- Bake 50 minutes.
Nutrition Facts : Calories 2153, Fat 17.9, SaturatedFat 8.4, Cholesterol 30.5, Sodium 5269.2, Carbohydrate 448.7, Fiber 24.6, Sugar 159.2, Protein 45.3
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.
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
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