Honey whole wheat bread
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 260.8
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 292.0 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 4.1 g
- Protein: 6.1 g
View full nutritional breakdown of Honey whole wheat bread calories by ingredient
Introduction
This is a hardy slice of bread for the serving size but if you want it thinner just adjust number of servings. Keep tightly wrapped on counter for up to 3 days if it lasts that long. This is a hardy slice of bread for the serving size but if you want it thinner just adjust number of servings. Keep tightly wrapped on counter for up to 3 days if it lasts that long.Number of Servings: 24
Ingredients
-
2.5 tsp active dry yeast
1/4 cup granulated sugar, divided
3 cups warm water (110-115 degrees) I just use hot tap
water
3/4 cup oil (I used olive oil) reserve 2 tbsp for prepping
bowl and baking pans
1/2 cup firmly packed brown sugar
3 tbsp honey
1 tbsp Kosher salt
3-4 cups bread flour
5 1/2 cups whole wheat flour
Taken from Just a Pinch Recipes by Kellie S
Tips
For a crusty outside, place a pan with abt 1 cup boiling water on the lower cooking rack when loafs are placed on upper rack to bake. If you feel that top is browning too much, just cover lightly with foil for rest of baking.
To tell if dough has risen enough, poke with finger, it is ready if the indention stays
I use stone loaf pans so I need to bake longer by abt 20 minutes.
Directions
Mix yeast and 1/2 cup water in a small bowl' set aside to proof.
In bowl of stand mixer add remaining ingredients except flours. With paddle attachment, beat until smooth. Change to dough hook. Add flour, 1 cup at a time (may need more or less of stated amts of flour). Knead dough on high for 10-15 minutes. Remove dough and place in a greased bowl, turn once to grease top. Cover and let rise in a warm place until doubled. abt 1-2 hours.
Punch down dough. Turn onto a slightly floured surface; divide in half. Shape each portion into a loaf pan. Cover and let rise until doubled, abt 1-2 hours.
Bake at 350 degrees for 45-60 minutes or until golden brown or internal temp of loaf is 190-200 degrees, (check thru side so not to mar top of the baked bread) and bottom sounds hollow when tapped. Rotate pans abt half way thru time so they will bake evenly. Remove bread from pans to cool on wire rack.
Serving Size: makes 2 loafs - 12 slices per loaf
In bowl of stand mixer add remaining ingredients except flours. With paddle attachment, beat until smooth. Change to dough hook. Add flour, 1 cup at a time (may need more or less of stated amts of flour). Knead dough on high for 10-15 minutes. Remove dough and place in a greased bowl, turn once to grease top. Cover and let rise in a warm place until doubled. abt 1-2 hours.
Punch down dough. Turn onto a slightly floured surface; divide in half. Shape each portion into a loaf pan. Cover and let rise until doubled, abt 1-2 hours.
Bake at 350 degrees for 45-60 minutes or until golden brown or internal temp of loaf is 190-200 degrees, (check thru side so not to mar top of the baked bread) and bottom sounds hollow when tapped. Rotate pans abt half way thru time so they will bake evenly. Remove bread from pans to cool on wire rack.
Serving Size: makes 2 loafs - 12 slices per loaf