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Honey Wheat Bread

January 18, 2013

 

Honey Wheat Bread (16)Honey Wheat Bread (13)

Honey Wheat Bread (2)

2 cups warm water (110 degrees)

1/2 T. sugar

1 T. dry active yeast

Add the tablespoon of sugar to the warm water and then add the yeast.  Let this sit for 5 minutes. It will start to get foamy.

Honey Wheat Bread (4)

1/3 cup sugar

1/3 cup canola oil

1/3 cup honey

2 tsp. salt

Add 1/3 cup sugar to mixing bowl.

Add oil.

Add honey.  (Adding the oil first and then using the same measuring cup, the honey will just glide out.)

Add salt.

Honey Wheat Bread (5)

Add yeast mixture.

Mix all this up.  (If mixing in a KitchenAid –  use mixing blade.)

Honey Wheat Bread (6)

3 – 4 cups wheat flour  (I used 4 cups)

Add wheat flour one cup at a time and mix well.  The dough should be thick and stick to the beaters.

Honey Wheat Bread (14)

2 – 3 cups bread flour (you can use all purpose) (I used 2 1/2 cups)

Change to a dough hook attachment.

Add bread flour to the mixture 1/2 cup at a time until it cleans the sides of the bowl and is no longer sticky to the touch.

“Knead” the dough for 6 minutes or so.  You could also do this by hand on the counter – just increase the time to 10 – 15 minutes.

Turn your over to the lowest temperature – I put it on the warm setting – and lower racks to a low position.

Lightly oil a large bowl.

With floured hands, form a smooth and elastic ball with the dough and place it in the oiled bowl.  Flip the dough ball over so both sides have oil on them.

Cover the bowl completely with plastic wrap.

Honey Wheat Bread (7)

TURN YOUR OVEN OFF and  then place the bowl in warm oven (if you can’t touch your hand to the inside of the door, it’s too hot – open the door to allow it to cool).  Let it rise until doubled (about 45 minutes).

Honey What Bread

After removing the dough from the warm oven – turn the oven back on warm to reheat it.

Lightly grease 2 standard size bread pans.

Punch the dough down and divide into two equal chunks.  Shape sections into loaves by tucking the dough under itself.

TURN OVEN OFF.  Place the sections in the pans and return them to the warm oven.

Honey Wheat Bread (8)

Let the loaves rise until they are double in size or are about 1 – 2 inches taller than the pans (about 30 minutes).

Pull the loaves out of the oven and preheat to 365 degrees.  Place loaves back in the oven and bake for 25 minutes.  If your loaves start to brown too quickly, cover the tops with aluminum foil or a disposable oven liner.

Place finished loaves on cooling racks.  Allow the loaves to cool for about 10 minutes before slicing.

Honey Wheat Bread (15)

Weight Watchers:  4 PointsPlus per slice (15 slices per loaf)

Recipe Source: MeckMom (found on Pinterest)

FULL RECIPE WITHOUT PICTURES —

HONEY WHEAT BREAD

2 cups warm water (110 degrees)

1/2 T. sugar

1 T. dry active yeast

1/3 cup sugar

1/3 cup canola oil

1/3 cup honey

2 tsp. salt

3 – 4 cups wheat flour

2 – 3 cups bread flour (you can use all purpose)

Add the tablespoon of sugar to the warm water and then add the yeast.  Let this sit for 5 minutes. It will start to get foamy.

Add 1/3 cup sugar to mixing bowl.

Add oil.

Add honey.  (Adding the oil first and then using the same measuring cup, the honey will just glide out.)

Add salt.

Add yeast mixture.

Mix all this up.  (If mixing in a KitchenAid –  use mixing blade.)

Add wheat flour one cup at a time and mix well.  The dough should be thick and stick to the beaters.

Change to a dough hook attachment.

Add bread flour to the mixture 1/2 cup at a time until it cleans the sides of the bowl and is no longer sticky to the touch.

“Knead” the dough for 6 minutes or so.  You could also do this by hand on the counter – just increase the time to 10 – 15 minutes.

Turn your over to the lowest temperature – I put it on the warm setting – and lower racks to a low position.

Lightly oil a large bowl.

With floured hands, form a smooth and elastic ball with the dough and place it in the oiled bowl.  Flip the dough ball over so both sides have oil on them.

Cover the bowl completely with plastic wrap.

TURN YOUR OVEN OFF and  then place the bowl in warm oven (if you can’t touch your hand to the inside of the door, it’s too hot – open the door to allow it to cool).  Let it rise until doubled (about 45 minutes).

After removing the dough from the warm oven – turn the oven back on warm to reheat it.

Lightly grease 2 standard size bread pans.

Punch the dough down and divide into two equal chunks.  Shape sections into loaves by tucking the dough under itself.

TURN OVEN OFF.  Place the sections in the pans and return them to the warm oven.

Let the loaves rise until they are double in size or are about 1 – 2 inches taller than the pans (about 30 minutes).

Pull the loaves out of the oven and preheat to 365 degrees.  Place loaves back in the oven and bake for 25 minutes.  If your loaves start to brown too quickly, cover the tops with aluminum foil or a disposable oven liner.

Place finished loaves on cooling racks.  Allow the loaves to cool for about 10 minutes before slicing.

Weight Watchers:  4 PointsPlus per slice (15 slices per loaf)

Recipe Source: MeckMom (found on Pinterest)

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