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Honey Wheat Bread Recipe

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Gayle Lewis of Yucaipa, California promises, "This bread is worth the effort. I usually send a loaf home with guests."

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Honey Wheat Bread Recipe

Prep: 30 min. + rising Bake: 25 min. + cooling

Yield: 60 Servings

30 25 55

Ingredients

1/3 cup canola oil
1/4 cup honey
1/4 cup raisins
1/4 cup plus 1 tablespoon brown sugar, divided
1/2 cup boiling water
2-1/2 cups whole wheat flour
2 to 2-1/2 cups all-purpose flour
1 to 1-1/2 cups rye flour
1/2 cup nonfat dry milk powder
2 packages (1/4 ounce each) active dry yeast
2-1/2 teaspoons salt
1-3/4 cups warm water (120° to 130°)
2 tablespoons cornmeal
1 tablespoon butter, melted

Directions

In a blender, combine the oil, honey, raisins, 1/4 cup brown sugar and boiling water; cover and process until smooth. Cool to 120°-130°. In a large bowl, combine the whole wheat flour, 2 cups all-purpose flour, 1 cup rye flour, milk powder, yeast, salt and remaining brown sugar. Add raisin mixture and warm water; beat until smooth. Stir in enough remaining all-purpose and rye flour to form a soft dough.
Turn onto a surface floured with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into fourths. Shape into four round loaves. Sprinkle greased baking sheets with cornmeal; place loaves on prepared pans. Let rise until doubled, about 30-45 minutes.
Bake at 350° for 25-35 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks. Brush with butter; cool. Yield: 4 loaves (15 slices each).

Nutritional Facts 1 serving (1 slice) equals 66 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 107 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Honey Wheat Bread in Taste of Home June/July 2005, p52

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