Honey Whole Wheat Bread

Another illustration of the sweet spot of half-wheat, half-all purpose flour.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Honey Whole Wheat Bread

Combine in large mixer bowl:

  • 3 cups whole wheat flour
  • 1/2 cup nonfat dry milk
  • 1 Tbsp. salt
  • 2 pkgs. dry yeast

Heat in a sauce pan over low heat till warm:

  • 3 cups water
  • 1/2 cup honey
  • 2 Tbsp. cooking oil

Pour warm liquid over the flour mixture. Blend at low speed one minute, medium speed two minutes. By hand stir in one cup additional whole wheat flour and 4 to 4-1/2 cups all purpose flour. Knead on a floured surface about five minutes.

Place dough in a greased bowl; cover, let rise till doubled (45 to 60 minutes). Punch dough down and divide in half. Shape each half into a loaf by rolling the dough out to a 14 x 7 inch rectangle. Starting with the 7 inch side, roll up jelly roll fashion. Place in a greased pan. Cover loaves and let rise 40 to 45 minutes till light and doubled. Bake at 375 40 to 45 minutes until loaf sounds hollow when lightly tapped. Remove from pan; cool on wire rack before cutting.

Yesterdish reminder: Two envelopes of dry yeast equal four and a half teaspoons of dry yeast.

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