Friday, June 11, 2010

Honey Wheat Bread ~ by Sarah

From!  Yummy!

2 c. warm water (110 degrees F)
1 T active dry yeast
1/3 c. honey
2 c. whole wheat flour
1 t. salt
1/3 c. vegetable oil
5 c. all-purpose flour

Dissolve yeast in warm water.  Add honey and stir well.  Mix in whole wheat flour, salt, and vegetable oil.  Work all-purpose flour in gradually.  Turn dough out onto a lightly floured surface and knead for at least 10 to 15 minutes.  (I used the dough hook on my Kitchen Aid.)  When dough is smooth and elastic, place it in a well-oiled bowl.  Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth.  Let rise in warm place until doubled in bulk--about 45 minutes.  Punch down the dough.  Shape into two loaves and place into two well-greased 9x5 loaf pans.  Allow to rise until dough is 1 to 1 1/2 inches above pans.  Bake at 375 degrees for 25-30 minutes.

(I brushed my loaves with a mixture of 1 beaten egg and 1 tablespoon of water before baking to give it a more shiny, flaky crust.)

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