Honey Wheat Bread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 package: Active dry yeast,
2/3 cup: Warm water,
5 1/2 cup: Whole wheat flour,
2 1/3 cup: Skim, soy or rice milk
3 tsp: Salt,
1/2 cup: Honey,
2 tbsp: Applesauce or prune puree,
3 cup: Enriched white flour,
Directions:
In a large bowl, dissolve yeast in 2/3 cup warm water; add 3 cups
whole wheat flour, milk and salt. Stir. Warm honey, pour over flour
mixture; add applesauce/prune puree. Beat until smooth, using low
speed of electric mixer. Gradually add remaining whole wheat and
enriched white flour; stir with a wooden spoon to soft dough stage.
Form into a ball.
Knead 5 minutes on a lightly floured surface. Divide dough in half;
knead 10 minutes. Cover bread with waxed paper. Place dish towel over
top. Put in warm place and let raise until doubled in vlume; uncover
and punch down.
Divide into two loaf pans sprayed with Pam. Cover with waxed paper.
Let raise in warm place until doubled in volume again. Bake at 375
degrees 40 - 50 minutes, or until deep brown on top. Yield: 2 loaves.
This recipe is adapted from the cookbook "Dont Eat Your Heart Out".
Posted by wallis@oxygen.aps1.anl.gov (David Wallis) to the Fatfree
Digest [Volume 11 Issue 13], Oct. 13, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
whole wheat flour, milk and salt. Stir. Warm honey, pour over flour
mixture; add applesauce/prune puree. Beat until smooth, using low
speed of electric mixer. Gradually add remaining whole wheat and
enriched white flour; stir with a wooden spoon to soft dough stage.
Form into a ball.
Knead 5 minutes on a lightly floured surface. Divide dough in half;
knead 10 minutes. Cover bread with waxed paper. Place dish towel over
top. Put in warm place and let raise until doubled in vlume; uncover
and punch down.
Divide into two loaf pans sprayed with Pam. Cover with waxed paper.
Let raise in warm place until doubled in volume again. Bake at 375
degrees 40 - 50 minutes, or until deep brown on top. Yield: 2 loaves.
This recipe is adapted from the cookbook "Dont Eat Your Heart Out".
Posted by wallis@oxygen.aps1.anl.gov (David Wallis) to the Fatfree
Digest [Volume 11 Issue 13], Oct. 13, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp