Best Home Style Honey Wheat Bread Recipe 475 Recipes

HOME-STYLE HONEY WHEAT BREAD RECIPE - (4.7/5)

Steps:

• Dissolve the yeast with the milk and honey in a large mixing bowl; let it proof until foamy. Add 1 cup all-purpose flour, whole west flour, salt and cooking oil; beat until smooth. Stir in remaining flour, 1 cup at a time, to make a firm dough. Turn out onto a lightly floured board; cover and let rest 10 minutes. Knead until smooth and elastic, adding flour as needed to prevent sticking, about 10 minutes. Place in a greased bowl and turn to coat the surface. Cover and let rise in a warm, draft-free place until doubled in bulk (about 1 1/2 to 2 hours). Punch down the dough. Sprinkle bottom of the La Cloche dish with wheat germ. Shape dough into a road loaf and place it in the center of the La Cloche dish. Cover with La Cloche lid and let rise in a warm, draft-free place until doubled in bulk (about 1 hour). Preheat your oven to 400°F at about 45 minutes into this last "rise" stage. Brush with melted butter or egg glaze. Reduce oven temperature to 375°F and bake for 40 to 45 minutes, until loaf sounds hollow when tapped (remove cover for last 10 minutes of baking). Allow to cool on a wire rack.

HONEY WHOLE WHEAT BREAD

Steps:

• Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.

HONEY WHEAT BREAD I

Steps:

• Dissolve yeast and sugar in 1/2 cup warm water.
• Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
• Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
• Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.