Honey Whole Wheat Loaves Recipes

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.

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.

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.

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.

Steps:

• Scald milk and cool to lukewarm.
• Add salt and shortening.
• Mix honey and yeast in mixing bowl; let stand until yeast is dissolved.
• Add milk and one half the flour.
• Beat thoroughly.
• Gradually add enough flour to make a soft dough.
• Turn out on floured board and knead until it becomes smooth and elastic.
• This requires about 10 minutes.
• Place in slightly greased bowl and let rise until double in bulk.
• Punch down lightly and let rise again.
• Form into loaves.
• Place in greased pans.
• Allow to rise until double in bulk.
• If baked in individual loaves (one pound), bake 40 minutes at 375°.

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°.

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.

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.

Steps:

• In a saucepan, heat water, milk, oil, honey and molasses to a simmer; stir in oats. Remove from heat; cool mixture to 120°-130°. In a large bowl, mix 4 cups bread flour, yeast and salt. Stir in cooled oat mixture. Stir in spelt flour and enough remaining bread flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic wrap; let rest 10 minutes., Divide dough in half. Roll each into a 12x8-in. rectangle. Roll up jelly-roll style, starting with a short side; pinch seam and ends to seal. Place in greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 40-45 minutes. Remove from pans to wire racks; cool completely.Freeze option: Securely wrap cooled loaves in plastic, then place in resealable plastic freezer bags to freeze. To use, thaw at room temperature.

Steps:

• Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.

Steps:

• In a large bowl, combine the flours; set aside. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, honey, salt and eggs. Beat in half of the flour mixture until smooth. Stir in enough remaining flour mixture 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. Turn onto a lightly floured surface; divide in half. Shape into round loaves. Place each loaf on a greased baking sheet. Cover and let rise until doubled, about 35 minutes. , With a sharp knife, make a deep X in top of each piece of dough. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks; brush with melted butter. Cool completely.

Steps:

• Dissolve 1 T honey in the warm water in a small bowl. Add yeast and let mixture stand 10 minutes.
• Place 6 cups flour, salt, and wheat gluten in mixer bowl. Mix on speed 2 for 15 seconds. Continue on speed 2 and gradually add yeast mixture, butter, honey and milk.
• Mix 1 1/2 minutes longer, scraping bowl if necessary.
• Continue on speed 2, add remaining flour 1/2 cup at a time, and mix about 2 minutes more, or until dough cleans side of bowl.
• Knead on speed 2 about 2 minutes longer after dough cleans side of bowl.
• Transfer to an oiled bowl, and let rise in a warm, draft free environment for 1 hour or until doubled in size.
• Punch down dough and divide in half. Shape dough and divide into two oiled bread pans.
• Cover, and let rise in a warm, draft free environment for 1 hour or until doubled in size.
• Bake at 400 degrees for 15 minutes, then reduce oven to 350 degrees and bake 20-30 minutes longer.
• Remove from oven and let cool completely on wire wracks.

Steps:

• Combine warm water, honey, and yeast in a large liquid-measuring cup. Stir until dissolved. Let stand until foamy, about 10 minutes.
• In a large bowl, whisk together 3 1/2 cups of the bread flour, the whole-wheat flour, wheat germ, and salt. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon, gradually drawing in the flour until well combined.
• Remove the dough to a lightly floured surface. Knead in the remaining 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. Transfer to a warm place, and let rise until double its original size, 1 to 1 1/2 hours.
• Preheat oven to 400 degrees, with rack in center. Brush two 9-by-5-inch loaf pans with canola oil. Remove the plastic wrap from the dough. Turn the dough out onto a lightly floured work surface, and punch down. Divide dough into two equal pieces. Flatten one piece of dough into an oval, and roll up lengthwise. Place the roll, seam-side down, into a prepared pan. Repeat process with second piece. Cover with oiled plastic wrap. Place the loaves in a warm place, and let rise again until doubled in size, 30 to 45 minutes.
• Bake until deep golden brown, 50 to 60 minutes (the loaves will sound hollow when tapped on the bottom). Transfer pans to a rack, and let cool 5 minutes. Invert the loaves onto the rack to cool completely.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, honey, eggs, salt and 4 cups flour. Beat on medium for 3 minutes. Stir in enough remaining 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 loaves. Place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

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.