Honey Wheat Cuban Bread

Honey Wheat Cuban Bread
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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 67.8
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 175.0 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.1 g

View full nutritional breakdown of Honey Wheat Cuban Bread calories by ingredient


Introduction

I took a quick and easy traditional cuban bread recipie and altered it a bit. Tastes fabulous and is an excellent bread to start with if you're new to baking.

To simplify my food tracking, I measure everything by ounces, so in this recipie one serving is equal to one ounce by weight. I usually use about two "servings" in a sandwich. I took a quick and easy traditional cuban bread recipie and altered it a bit. Tastes fabulous and is an excellent bread to start with if you're new to baking.

To simplify my food tracking, I measure everything by ounces, so in this recipie one serving is equal to one ounce by weight. I usually use about two "servings" in a sandwich.
Number of Servings: 40

Ingredients

    4 cups bread flour (you can also use all purpose flour)
    2 cups whole wheat flour
    2 packets quick rise yeast (3 tsp)
    1 tbsp kosher or sea salt
    2 tbsp raw honey
    2 cups very warm water

Directions

Combine the flour, salt and yeast in a large mixing bowl. Add the honey to the hot water and stir to dissolve, then add to the dry ingredients and mix until a dough begins to form. This can be done by hand or with a mixer.

Knead the dough vigorously for 7 to 10 minutes. If the dough is sticky add more flour a tablespoon at a time until it is soft, but not sticky.

Shape the dough into a ball and place in a lightly greased bowl, cover and allow to rise in a warm place for 15 minutes.

Punch down risen dough gently and separate into two equal portions. Shape into two well formed balls and slice the top of each ball with in an X shape to allow the bread to open up while baking. Place loaves on a baking pan lined with parchment paper, a silicone mat or a baking stone sprinkled with cornmeal and place into a COLD oven.

Place a pot of water in the bottom of the oven and then turn the oven to 400 degrees. Bake for about 50 minutes. Bread will be golden brown and have a crispy crust when done.




Number of Servings: 40

Recipe submitted by SparkPeople user MAMALAMA70.