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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 119.7
  • Total Fat: 2.6 g
  • Cholesterol: 13.3 mg
  • Sodium: 195.4 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 3.3 g

View full nutritional breakdown of Whole Grain Honey Mustard Bread calories by ingredient
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Whole Grain Honey Mustard Bread

Submitted by: LAKOHL

Introduction

My family loves homemade bread. I've tried LOTS of different types of whole wheat and whole grain breads, and this is our favorite. I give directions for making it with a mixer, but I'm sure you industrious ones can figure out how to combine it and knead by hand. My family loves homemade bread. I've tried LOTS of different types of whole wheat and whole grain breads, and this is our favorite. I give directions for making it with a mixer, but I'm sure you industrious ones can figure out how to combine it and knead by hand.
Number of Servings: 32

Ingredients

    In Mixer bowl combine:
    3 c. whole wheat flour
    2 c. all-purpose flour
    1 1/2 c. old-fashioned rolled oats
    2 pkg. yeast (or 1 1/2 TBSP)
    2 tsp. salt
    In saucepan, heat to 120-130 degrees:
    2 c. water
    1/2 c. honey
    1/4 c. olive oil
    1/4 c. Dijon or spicey brown mustard

Directions

When liquids reach correct temp, mix into dry ingredients with the mixer's dough hook - also mix in 2 eggs. Mix thoroughly, then add up to, but not exceeding, 2 1/2 cups of flour. continue kneading with dough hook for two or more minutes. dough should follow hook, but still be just slightly sticky. Place in a greased bowl, turn dough over, then cover bowl and let rise in warm place for one hour. Punch down and shape into two equal "balls" - place on opposite corners of a greased cookie sheet, flatten down slightly so it's not a ball shape but a nice, rounded loaf - then cover again and let rise for approx. 30-45 minutes, until about double. Bake in 375 degree oven for 32-35 minutes. Can rub margarine or butter on top of hot loaves when removing from oven. Makes two loaves - 16 slices each loaf. This recipe is flexible - today I substituted a cup of oat groats (that I ground in the blender) for 1 c. of the all purpose flour - then also added 4 Tbsp. of wheat gluten.

Number of Servings: 32

Recipe submitted by SparkPeople user LAKOHL.





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