Wheaten Milk and Honey Bread

Wheaten Milk and Honey Bread
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 112.1
  • Total Fat: 1.7 g
  • Cholesterol: 0.2 mg
  • Sodium: 8.9 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 3.8 g
  • Protein: 5.3 g

View full nutritional breakdown of Wheaten Milk and Honey Bread calories by ingredient
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Introduction

Extremely healthful, 100% whole grain bread with a great rise and texture. Use soy milk and soy milk powder if you do not drink milk, and agave nectar for the honey if you are vegan. Sometimes I add sesame or hemp seeds to the top of the loaf or dust it with flour for a decorative flare. For a sweeter bread, up the honey content to 1/3 cup and drop the water content to 1/2 cup. Extremely healthful, 100% whole grain bread with a great rise and texture. Use soy milk and soy milk powder if you do not drink milk, and agave nectar for the honey if you are vegan. Sometimes I add sesame or hemp seeds to the top of the loaf or dust it with flour for a decorative flare. For a sweeter bread, up the honey content to 1/3 cup and drop the water content to 1/2 cup.
Number of Servings: 16

Ingredients

    1 1/2 tsp active dry yeast (1 package)
    1/2 - 1/3 cup warm water
    1/2 cup skim milk
    1/2 teaspoon salt
    2 tbsp honey
    1 tbsp nonfat dry milk (optional, but great for texture)
    3 cups whole wheat flour
    1 1/2 tbsp vital wheat gluten
    5 tbsp ground flaxseed

Directions

Whisk together yeast and water. Let stand 10 minutes.
Heat milk to just above body temperature, stir in salt, honey, and milk powder and let cool to lukewarm.
In a large mixing bowl (I use my stand mixer) whisk together flour, gluten and flaxseed.
Pour in yeast mixture and milk mixture and beat until a fairly smooth dough forms.
Turn out onto a floured surface and knead for 10-15 minutes, until elastic.
Place in an oiled bowl, cover and allow to rise in a warm place for 1 1/2 hours.
Preheat oven to 375F, grease a 1 1/2 Lb loaf pan.
Punch down dough, shape into a loaf and place into the pan, tucking ends under.
Cover and let rise again for 1 hour.
Brush the top of the loaf with milk, bake for 40 minutes.
Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Number of Servings: 16

Recipe submitted by SparkPeople user JO_JO_BA.

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