Weight Watcher's Honey Wheat Bread

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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 71.3
  • Total Fat: 1.1 g
  • Cholesterol: 19.6 mg
  • Sodium: 80.6 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.4 g

View full nutritional breakdown of Weight Watcher's Honey Wheat Bread calories by ingredient
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Submitted by: NEALSNEWS
Weight Watcher's Honey Wheat Bread

Introduction

This is the best bread, perfect for sandwiches and makes 3 large loaves! It is 1 point per slice, so we love it for breakfast and meals! I do two loaves of bread and one pan of 12 rolls with this recipe. This is the best bread, perfect for sandwiches and makes 3 large loaves! It is 1 point per slice, so we love it for breakfast and meals! I do two loaves of bread and one pan of 12 rolls with this recipe.
Number of Servings: 48

Ingredients

    2 pkgs. yeast
    1/3 cup honey
    1 cup warm water
    1 cup half and half
    4 large eggs, lightly beaten
    1 1/2 cups whole-wheat flour
    1 1/2 tsp. salt
    4 3/4 cups bread flour (I use all-purpose with 1 T. gluten added to each cup sometimes.) *Please not that I couldn't find bread flour in the ingredients on Sparkrecipes.com. You can only use regular flour if you add gluten.
    cooking spray

Directions

Dissolve yeast and honey in warm water in a mixing bowl; let stand 5 minutes. Add half and half and eggs; beat at medium speed of a heavy-duty stand mixer until well blended. Add whole-wheat flour and salt, beating well. Stir in bread flour, 1/2 cups at a time, to form a soft dough.
Turn dough out onto a well-floured surface. Knead until smooth and elastic (about 5 minutes).
Place dough in large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees) free from drafts, 45 minutes or until doubled in bulk.
Punch dough down; turn dough onto a lightly floured surface, and knead lightly 4 or 5 times. Divide dough into 3 equal portions. Working with one portion at a time (cover remaining dough to keep it from drying out), roll each portion into a 12 x 8-inch rectangle on a lightly floured surface. Roll up each rectangle rightly, starting with a short side. Press firmly to eliminate air pockets; pinch seam and ends to seal. Place each roll of dough, seam side down, in an 8- x 4-inch loaf pan coated with cooking spray.
Preheat oven to 375 degrees.
Bake bread at 375 degrees for 20 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately, and let cool on wire racks. YIELD: 3 loaves, 48 servings (serving size 1/2-inch slice).
*Note- You may use a dough hook and a heavy-duty stand mixer for kneading, if desired.
* I have done the mixing at the beginning of the recipe by hand and it turns out fine!


Number of Servings: 48

Recipe submitted by SparkPeople user NEALSNEWS.





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  • Very Good
    2 of 2 people found this review helpful
    This was very easy and delicious. Caution to other bakers... The recipe does not tell you to let the bread rise a second time after filling the bread pans. Because I have baked before, I knew to let it rise before baking. Beginner bakers would have been very disappointed in the outcome! - 6/3/13

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  • This recipe is delicious! Just a couple notes. You should let your dough rise again in the bread pans before baking. I let mine rise another hour. Also, on the new Weight Watchers PointsPLUS scale this is 2 pts per slice. The dough is very sticky, so keep extra flour nearby when kneading! - 2/27/15

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