Whole Wheat Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
3 cup Flour, white .66 cup Honey 5 tbsp Butter, salted 1 tbsp Salt 3 cup (8 fl oz) Water, tap 4.5 tsp Active Dry Yeast (by GRTMOMX3) .75 cup Oat Bran .75 cup Wheat bran, crude 8 tbsp *Flax Seed Meal (ground flax) 3.5 cup Whole Wheat Flour
1. In a large bowl, mix warm water (110 degrees F/45 degrees C), yeast, and 1/3 cup honey. Add white bread flour, wheat bran, oat bran, flax meal, and stir to combine. Let set for 30 minutes, or until big and bubbly.
* During cold or pressure weather, and for consistency, I do all of my sitting and raising time in my oven on warm.
2. * mixer instructions* Transfer mixture to a bread mixer, and wash bowl while bread is mixing, for reuse. Add to mixture 3 tablespoons melted butter, 1/3 cup honey, and salt. Slowly add whole wheat flour until dough starts pulling away from sides, and is not real sticky to the touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl (1 TBSP melted butter or olive oil), turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
* For hand directions* Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over bake. Lightly brush the tops and sides of loaves with 1 tablespoons melted butter or margarine when done to prevent crust from getting hard. Allow to cool completely before bagging.
Serving Size: Makes 3, 9 inch by 5 inch, pan loafs.
Number of Servings: 30
Recipe submitted by SparkPeople user LEXIELOU004.
* During cold or pressure weather, and for consistency, I do all of my sitting and raising time in my oven on warm.
2. * mixer instructions* Transfer mixture to a bread mixer, and wash bowl while bread is mixing, for reuse. Add to mixture 3 tablespoons melted butter, 1/3 cup honey, and salt. Slowly add whole wheat flour until dough starts pulling away from sides, and is not real sticky to the touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl (1 TBSP melted butter or olive oil), turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
* For hand directions* Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over bake. Lightly brush the tops and sides of loaves with 1 tablespoons melted butter or margarine when done to prevent crust from getting hard. Allow to cool completely before bagging.
Serving Size: Makes 3, 9 inch by 5 inch, pan loafs.
Number of Servings: 30
Recipe submitted by SparkPeople user LEXIELOU004.
Nutritional Info Amount Per Serving
- Calories: 149.0
- Total Fat: 3.0 g
- Cholesterol: 5.2 mg
- Sodium: 247.6 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 3.4 g
- Protein: 4.3 g
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