HONEY WHOLE WHEAT LOAVES
Turn out two beautiful golden brown loaves that make the perfect bread for a week of healthy sandwiches. -Robyn Lindberg, Kechi, Kansas
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk powder, honey, wheat bran, wheat germ, flax, oil, salt, whole wheat flour and 3 cups all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and turn onto a floured surface; shape into two loaves. Place in two 9x5-in. loaf pans coated with cooking spay. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire rack to cool.
Nutrition Facts : Calories 139 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
HONEY WHOLE-WHEAT BREAD
For the ultimate whole-wheat sandwich bread, this loaf relies on 100 percent whole-grain flour and equal amounts of honey and butter to keep it soft. This recipe is adapted from Ben Butler at Hayden Flour Mills. Martha made this recipe on "Martha Bakes" episode 807.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h35m
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- In a small bowl, stir honey into warm water, then sprinkle with yeast. Let stand until foamy, about 5 minutes.
- Stir together flour and salt in a medium bowl, then stir in yeast mixture and melted butter just until a dough forms. Knead on a lightly floured surface until smooth, 5 to 10 minutes. Transfer to a large buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, about 45 minutes.
- Preheat oven to 375 degrees. Punch down dough. Shape into an 8-inch square, about 1 inch thick. Fold in two opposite sides of dough to meet in middle, slightly overlapping. Press seam to seal. Place dough, seam-side down, in a buttered 9-by-5-inch loaf pan. Sprinkle with flour. Cover with plastic wrap and let rise in warm spot until dough is about 3/4 inch above top of pan, 30 to 45 minutes.
- Transfer pan to oven and immediately reduce heat to 350 degrees. Bake, rotating pan halfway through, until top is golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Let cool in pan on wire rack 20 minutes, then turn out bread onto rack and let cool completely. Bread can be stored, tightly wrapped, at room temperature up to 3 days or frozen up to 3 months.
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-WHOLE WHEAT BREAD
Reap the rewards of making homemade bread. This loaf adds a touch of warmth to any meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h50m
Yield 32
Number Of Ingredients 8
Steps:
- In large bowl, dissolve yeast in 1/4 cup warm water. Add honey, butter, salt, 2 1/2 cups very warm water and 3 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.
- With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
- On lightly floured surface, knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
- Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
- Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.
Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 4 g, TransFat 0 g
HONEY-WHOLE WHEAT LOAF
Homemade bread! The flavor from whole wheat flour, high-fiber cereal and honey makes the effort all worth it.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h55m
Yield 16
Number Of Ingredients 9
Steps:
- In large bowl, mix 1 3/4 cups of the all-purpose flour, the salt and yeast. Add warm water, 1/4 cup honey and the oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in whole wheat flour and cereal. Stir in enough remaining all-purpose flour, 1/4 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead about 10 minutes or until smooth and springy. Spray large bowl with cooking spray. Place dough in bowl, and turn greased side up. Cover; let rise in warm place about 1 1/4 hours or until double. (Dough is ready if indentation remains when touched.)
- Spray cookie sheet with cooking spray. Gently push fist into dough to deflate. Shape into about 9-inch round loaf. Place on cookie sheet. Cover; let rise in warm place about 40 minutes or until double.
- Heat oven to 350°F. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour, before slicing. Serve with additional honey.
Nutrition Facts : Calories 140, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 90 mg, Sugar 4 g, TransFat 0 g
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
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 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
100% HONEY WHOLE WHEAT/CRACKED WHEAT BREAD
This recipe is adapted from The El Molino Cookbook that I've had for a million years!This has the potential to make 3 loaves and is the ONLY recipe I use for whole wheat bread.It is the moistest I've ever had and because honey is a natural preservative it has a longer shelf life. You can add a little more honey and make amazing dinner rolls or cinnamon rolls.The cookbook states "the same natural ingredients but a new improved method that gives a higher, lighter loaf." Yes, this rises 3 times! I use the quick acting yeast and am able to make 9 loaves in a day without stressing out.You can substitute about a cup of the whole wheat flour with a cup of white bread flour but I rarely do.Enjoy!
Provided by NVirginian
Categories Yeast Breads
Time 1h30m
Yield 3 loaves
Number Of Ingredients 9
Steps:
- In the bowl of your electric mixer (I use a KitchenAid ) dissolve yeast in warm water. Add milk, honey, oil, salt and eggs. Mix until blended.
- Add 2 1/2 cups of the flour and beat for 3 to 4 minutes. Cover bowl with plastic wrap or a warm towel and allow sponge to rise in a warm place until doubled in bulk, about 30 minutes.
- Mix in remaining flour reserving 1/2 C for kneading. At this point you may add the softened cracked wheat if desired. This may seem a little stickier than you may be used to but as long as your fingers don't stick in the dough you have the right amount of flour.
- Turn out onto floured board or counter top or use the dough hook from your mixer. Knead for 8 to 10 minutes until elastic and smooth.
- Put in a large buttered bowl and let rise in warm place until doubled in bulk.
- Punch dough down. On lightly floured board or counter top divide into 3 equal portions. Shape into loaves and place in buttered loaf pans approximately 8" X 4".
- Cover and let rise for the third time until doubled in bulk.
- Bake at 375 degrees for 30 - 35 minutes. The bread tests done when the crust make a hollow sound when tapped.
- Remove from pans and brush with melted butter. Cover with a hot damp towel to soften crust if desired.
Nutrition Facts : Calories 423, Fat 24.9, SaturatedFat 5.3, Cholesterol 152.4, Sodium 1645, Carbohydrate 43.9, Fiber 1.2, Sugar 31.2, Protein 10
HONEY WHEAT LOAVES
Great to give as a gift or accompany your Sunday dinner. This bread is tender and chewy with a hint of sweetness. Roger Hawley, Valley Park, Missouri
Provided by Taste of Home
Time 1h15m
Yield 4 loaves (16 slices each) .
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in 3/4 cup warm water and 1 tablespoon honey. Add the remaining water and honey, the oil, sugar, salt, whole wheat flour, wheat germ and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into four loaves. Place in 9x5-in. loaf pans coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
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- Place dough on a light floured surface. Knead the dough for about 10 minutes, then place in a greased bowl and cover for 40-60 minutes, until the dough has doubled in size.
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