Honey Whole Wheat Bread
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 82.5
- Total Fat: 2.1 g
- Cholesterol: 4.7 mg
- Sodium: 65.2 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 0.6 g
- Protein: 2.1 g
View full nutritional breakdown of Honey Whole Wheat Bread calories by ingredient
Introduction
We make our own bread to reduce the sodium. Commercially made bread is rarely less than 8% of your DV. If you make a sandwich with 2 slices of bread, it would be very easy to go over the 2000 mg daily maximum. This lightened version contains only 65mg, which is approximately 3% of your DV. We make our own bread to reduce the sodium. Commercially made bread is rarely less than 8% of your DV. If you make a sandwich with 2 slices of bread, it would be very easy to go over the 2000 mg daily maximum. This lightened version contains only 65mg, which is approximately 3% of your DV.Number of Servings: 40
Ingredients
-
2 cup (8 fl oz) Water, tap
1 tsp Fleishman's Instant dry yeast
.5 tsp Granulated Sugar
.33 cup Honey
.33 cup Canola Oil
1 tsp Salt
1 large Egg, fresh, whole, raw
0.5 cup milk, Carnation Instant nonfat (dry powder 1/3 cup)
0.75 cup Whole Wheat Flour
4 cup Flour, white
Directions
Pour 1/2 cup of the warm water into a small bowl. Sprinkle the yeast and sugar over the surface. Stir to dissolve and let stand at room temperature, until foamy.
Combine the remaining water, honey, oil, salt egg, dry milk, potato flakes, and whole wheat flour in a large bowl. Using whisk attachment, beat vigorously. Use whisk attachment only until mixture drips off, then switch to paddle attachment. (It's harder to wash.) Add the yeast mixture and 1 cup of flour. Beat until the dough is smooth. Add the remaining flour, 1/2 cup at a time, until the dough starts to clear the sides of the bowl. Change to the kneading hook. Knead until firm, yet springy, adding flour (about 1/4 cup at a time), just enough to keep the dough from clinging to the side of the bowl. Knead until the dough is very smooth, yet retains a definite soft, slightly sticky quality. Never stiff.
Place the dough ball in a greased deep container, turn once to grease the top. Cover loosely with plastic wrap. (It is a good idea to mark the level for reference when checking for doubling.) Let rise until double.
Grease the bottom and sides of 2 loaf pans. Turn the dough out onto a lightly floured bread board. Using very little extra flour, shape into 2 equal loaves. Place in pans and let rise again, covering loosely with plastic wrap. Let rise until fully doubled.
Preheat the oven to 350. Place loaves in oven allowing adequate space between. Bake for 30-35 minutes, until the loaves are deep brown and the sides have shrunk away. Immediately, remove loaves from pan and cool on a rack, about 30 minutes.
Using an electric knife to slice as thinly as possible. We get 20 slices per loaf without creating overly thin pieces.
Use within 2 days or store in refrigerator.
Serving Size: 2 loaves, cut into 20 slices each
Number of Servings: 40
Recipe submitted by SparkPeople user S3XYDIVASMOM.
Combine the remaining water, honey, oil, salt egg, dry milk, potato flakes, and whole wheat flour in a large bowl. Using whisk attachment, beat vigorously. Use whisk attachment only until mixture drips off, then switch to paddle attachment. (It's harder to wash.) Add the yeast mixture and 1 cup of flour. Beat until the dough is smooth. Add the remaining flour, 1/2 cup at a time, until the dough starts to clear the sides of the bowl. Change to the kneading hook. Knead until firm, yet springy, adding flour (about 1/4 cup at a time), just enough to keep the dough from clinging to the side of the bowl. Knead until the dough is very smooth, yet retains a definite soft, slightly sticky quality. Never stiff.
Place the dough ball in a greased deep container, turn once to grease the top. Cover loosely with plastic wrap. (It is a good idea to mark the level for reference when checking for doubling.) Let rise until double.
Grease the bottom and sides of 2 loaf pans. Turn the dough out onto a lightly floured bread board. Using very little extra flour, shape into 2 equal loaves. Place in pans and let rise again, covering loosely with plastic wrap. Let rise until fully doubled.
Preheat the oven to 350. Place loaves in oven allowing adequate space between. Bake for 30-35 minutes, until the loaves are deep brown and the sides have shrunk away. Immediately, remove loaves from pan and cool on a rack, about 30 minutes.
Using an electric knife to slice as thinly as possible. We get 20 slices per loaf without creating overly thin pieces.
Use within 2 days or store in refrigerator.
Serving Size: 2 loaves, cut into 20 slices each
Number of Servings: 40
Recipe submitted by SparkPeople user S3XYDIVASMOM.
Member Ratings For This Recipe
-
S3XY_DIVA_QUE3N
