WHOLESOME HOMEMADE HONEY WHOLE WHEAT BREAD
This is the most awesome wheat bread I have ever eaten. It is worth the extra effort and because this recipe makes 4 loaves, you can freeze them and have enough for awhile :) Rising time included in prep.
Provided by Karen..
Categories Yeast Breads
Time 3h40m
Yield 4 "9x5 loaves"
Number Of Ingredients 8
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-GRAIN BREAD
I cant wait to give this bread a try, it is baked in a slow cooker! Found the recipe on Favorite Brand Name Recipes website.
Provided by lauralie41
Categories Low Cholesterol
Time 3h20m
Yield 1 Loaf, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Using a 1 quart casserole, souffle dish, or any other high sided baking pan that will fit into your slow cooker, coat with nonstick cooking spray. Set aside.
- In a large mixing bowl combine together 1 1/2 cups whole wheat flour, milk, 1/2 cup all purpose flour, honey, oil, yeast and salt. Beat at medium speed with an electric mixer for 2 minutes. Add the remaining whole wheat flour and up to 1/2 cup all purpose flour until dough is no longer sticky. If the electric mixer is have a difficult time mixing the dough use a wooden spoon to mix in the remaining flour. Transfer dough to the prepared baking dish.
- Place dish in slow cooker and cook on HIGH for 3 hours or until the edges of the bread have browned. Carefully lift the baking dish out of the slow cooker using oven mitts or pot holders. Let bread stand for 5 minutes and than unmold on a wire rack to cool.
HONEY WHOLE WHEAT BREAD
Honey whole wheat bread for a bread machine. This bread is very tasty.
Provided by Kathy Nowell
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h5m
Yield 10
Number Of Ingredients 7
Steps:
- Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 33.4 g, Fat 3.5 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 0.5 g, Sodium 79.4 mg, Sugar 5.3 g
HONEY WHEAT BREAD
Provided by Food Network
Categories side-dish
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
WHOLE-GRAIN AND HONEY BREAD
Categories Bread Bake Low Sodium Healthy Honey Whole Wheat Advance Prep Required
Yield Serves 24
Number Of Ingredients 11
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 WHOLE-WHEAT BREAD
Steps:
- Combine the warm water, honey, and yeast in a large liquid measuring cup, stirring until the yeast dissolves. Let stand until foamy, about 5 minutes.
- In a large bowl, whisk 1 pound 5 ounces (about 4 cups) bread flour with the whole-wheat flour, wheat germ, and salt. Make a well in the center. Pour in the yeast mixture, and stir with a wooden spoon, gradually drawing in the dry ingredients until combined.
- Turn out the dough onto a lightly floured work surface. Gently knead in the remaining 3 ounces (about 1/2 cup) bread flour a little at a time until dough is smooth and elastic, 10 to 15 minutes. Place in a lightly oiled bowl; cover with lightly oiled plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
- Preheat the oven to 400°F, with the rack in the center. Brush two 9-by-5-inch loaf pans with oil. Punch down the dough with your fist, then turn it out onto a lightly floured work surface. Divide dough in half. Flatten one half into an oval approximately the length of the pan, and roll up lengthwise, gently pressing as you go to form a tight log. Place the log, seam side down, into a prepared pan. Repeat with remaining dough. Cover loaf pans with oiled plastic wrap. Let rise in a warm place until doubled in bulk, 30 to 45 minutes.
- Using a lame or a razor blade, slash the loaves down the center in one quick, even motion. In a small bowl, beat the egg yolk with the heavy cream, and brush over the tops of the loaves.
- Bake, rotating pans halfway through, until bread is deep golden brown, 50 to 60 minutes. (If the tops are browning too quickly during the last 30 minutes of baking, tent with aluminum foil.) Transfer pans to a wire rack, and let cool 5 minutes. Turn out the loaves onto the rack to cool completely before serving.
HONEY WHOLE WHEAT BREAD
I started grinding my own wheat and making homemade wheat bread about three years ago. I love this recipe. It makes four loaves of bread, which sounds like a lot unless you have four kids. Also it freezes great. I slice mine, put it in a plastic bread bag, and zip it in a freezer bag. It's good up to one month. I've had problems with homemade wheat bread crumbling, not so with this recipe. Another thing I've found to make a tasty bread use 1/2 hard white wheat flour and 1/2 hard red wheat flour if you can.Hope you enjoy.
Provided by startnover
Categories Yeast Breads
Time 1h35m
Yield 4 loaves
Number Of Ingredients 7
Steps:
- Put water in mixer and add 4 c of flour.
- Mix for a few seconds and then add yeast, honey, oil, dough enhancer, and salt. Pulse a few times.
- Then while mixing add just enough flour till dough pulls away from the side of the bowl.
- Dough should be slightly sticky to the touch.
- Mix 10-12 minutes giving the gluten time to develop.
- Place in greased bowl cover and let rise 45 minutes.
- Punch down and shape into loves.
- Place in greased loaf pans, and let rise 20-30 minutes.
- Bake 30-35 minutes at 350°.
Nutrition Facts : Calories 1324, Fat 24, SaturatedFat 3.7, Sodium 1768.5, Carbohydrate 254.9, Fiber 37.9, Sugar 36, Protein 43.5
HONEY WHOLE WHEAT BREAD
Whole wheat flour may seem to be the choice of health nuts or diet-conscious shoppers looking for whole grains, neither of which suggests typical Southern bread. This is true for more modern breads, but Antebellum and Colonial grains were not as processed as modern flour is and were closer to what we now consider whole wheat flour. This homey bread also uses honey, a natural sweetener, instead of refined white sugar. I do, however, suggest using a modern fat, canola oil, over bacon fat (but now that I think of it, bacon fat sure sounds good!).
Yield makes two 9 x 5 x 3-inch loaves
Number Of Ingredients 9
Steps:
- In a large liquid measuring cup, combine the warm water, 1/3 cup honey, and yeast. Stir until dissolved. Set aside to proof. The mixture will become creamy and foamy, about 5 minutes. Lightly oil a large bowl.
- To make the dough, in the bowl of a heavy-duty mixer fitted with the dough hook, combine the bread flour, whole wheat flour, wheat germ, and salt. Pour in the yeast and knead on low speed until well combined.
- To shape the dough, turn it out onto a lightly floured surface. Knead the dough by using the heel of your hand to compress and push the dough away from you, and then fold it back over itself. Give the dough a small turn and repeat until the dough is smooth and elastic, 5 to 7 minutes. (The dough is ready if it bounces back when pressed with your fingers.) Place the dough in the oiled bowl. Cover with plastic wrap or a dry towel and let the dough rise in a warm place until doubled in size, about 1 hour.
- Brush two 9 x 5 x 3-inch loaf pans with oil.
- Turn the dough out onto a clean, lightly floured work surface, and punch down. Halve the dough; flatten one piece into an oval and roll up lengthwise. Place the roll, seam side down, into one of the prepared pans. Repeat with the remaining dough. Cover the loaves with a dry cloth and let rise in a warm place until doubled in size, about 45 minutes.
- To bake the loaves, preheat the oven to 400°F. Bake until deep golden brown, about 55 minutes. The loaves will sound hollow when tapped on the top. Transfer the pans to a wire rack, and let cool for 5 minutes. Invert the loaves onto the rack to cool completely. Serve warm with butter and additional honey.
HONEY-WHOLE WHEAT BREAD
This is from a cookbook I bought a long time ago and have changed a few things in this recipe. I use pancake syrup to replace the honey. Makes 1 1/2 lbs loaf in bread machine.
Provided by NoraMarie
Categories Breads
Time 13m
Yield 1 bread, 12 serving(s)
Number Of Ingredients 10
Steps:
- Select whole wheat or basic/white setting, and medium crust.
- Remove baked bread from machine and cool on wire rack.
Nutrition Facts : Calories 147.5, Fat 2.2, SaturatedFat 0.6, Cholesterol 0.6, Sodium 295, Carbohydrate 29, Fiber 2.3, Sugar 6.2, Protein 4
HONEY WHOLE WHEAT BREAD
Make and share this Honey Whole Wheat Bread recipe from Food.com.
Provided by HeatherJS
Categories Yeast Breads
Time 2h30m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup white flour, whole wheat flour, yeast and salt; mix well. In saucepan, heat milk, water, honey and oil until warm; add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, or with a dough hook in a mixer, gradually stir in remaining white flour to make a firm dough. Kned until smooth and elastic, approximately 5 minutes. Place in greased bowl, turning over to grease top. Cover; let rise in warm place until light and doubled in bulk, approximately 1 hour.
- Punch down dough. Divide into 2 parts. On lightly floured surface, roll each half into a 14x17 rectangle. Starting with shorter side, roll up tightly pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9x5 loaf pans. Cover and let rise in warm place until light and doubled - approximately 30 minutes. Preheat oven to 375 degrees and bake for 35 - 40 minutes or until golden brown. Remove from pans and cool. To freeze, wrap in one layer of aluminum foil & seal in large Ziploc freezer-quality bag.
Nutrition Facts : Calories 1884.1, Fat 32.7, SaturatedFat 7.1, Cholesterol 122.8, Sodium 3605.1, Carbohydrate 354.9, Fiber 26.3, Sugar 71, Protein 54
HONEY WHEAT OATMEAL BREAD - ALL WHOLE GRAIN VERSION
This is now our daily bread -- my daughter makes it several times a week in our bread machine. This has replaced the earlier version that I have posted because we've tried to eliminate white flour from our diets wherever possible. The vital wheat gluten is what makes it possible for the bread to rise nicely. Gluten is the protein part of the wheat kernel, and you can buy a powdered form of it at most health food or whole food stores -- that's what you need for this recipe to work. Without the gluten, it'll be a brick. So, get the gluten unless you want to build a bread wall. Cooking time is for the white bread cycle on our machine. Your time may vary.
Provided by ThatBobbieGirl
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Put ingredients into bread pan in the order suggested by the manufacturer of the bread machine.
- If you're going to use a timer, it is vital to keep the yeast away from both the liquids AND the salt.
- I make this on the white bread cycle and it comes out great, but you may wish to use the whole wheat cycle.
- I never noticed any difference except that the whole wheat cycle took a lot longer.
- Your machine may yield different results, tho.
- If you like crusty bread, just let the finished bread set on a rack to cool.
- If you want a softer crust, slip the hot bread into a plastic bag so that the crust will get steamed and be nice& soft- and good for sandwiches.
Nutrition Facts : Calories 2019.5, Fat 28.4, SaturatedFat 4.4, Sodium 2355.3, Carbohydrate 410.2, Fiber 49.1, Sugar 95, Protein 61.8
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