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Wheat & Honey Bread Recipe
|Active dry yeast||1⁄2 Ounce (2 Packages, 0.25 Ounce Each)|
|Warm water||1⁄2 Cup (8 tbs) (At 110° F)|
|Honey/Sugar||1⁄3 Cup (5.33 tbs)|
|Vegetable oil/Melted butter||1⁄4 Cup (4 tbs)|
|Warm water||1 3⁄4 Cup (28 tbs) (At 110° F)|
|Whole wheat flour||3 Cup (48 tbs)|
|Unbleached white flour||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 4120 Calories from Fat 597
% Daily Value*
Total Fat 68 g105%
Saturated Fat 9.3 g46.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5882.1 mg245.1%
Total Carbohydrates 783 g261%
Dietary Fiber 65.3 g261.3%
Sugars 85.2 g
Protein 115 g229.9%
Vitamin A 0.7% Vitamin C 0.9%
Calcium 24.8% Iron 238.9%
*Based on a 2000 Calorie diet
Mix in white flour until dough is easy to handle. Turn dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place in a large greased bowl and cover with a light cloth. Let rise until doubled in bulk, about 1 hour.
Punch dough down and let rise again until doubled in bulk.
Punch down and divide in half. Form into loaves and place in two greased 9 x 5-inch loaf pans. (Round loaves can be shaped and placed directly on greased baking sheets.) Let rise until doubled in bulk, about 45 minutes.
Bake at 375° F. for 40 to 45 minutes or until golden brown. When done, loaves should sound hollow when tapped on the bottom. Let cool on wire racks.