Printable | Taste of Home

Honey Wheat Bread

2-1/2 to 3 cups all-purpose flour
3-1/2 cups whole wheat flour, divided
2 packages (1/4 ounce each) active dry yeast
1 cup milk
1-1/4 cups water
1/4 cup honey
3 tablespoons butter
1 tablespoon salt

In a mixing bowl, combine 2 cups all-purpose flour, 2 cups whole wheat
flour and yeast. In a saucepan, heat milk, water, honey, butter and
salt to 120°-130°; add to flour mixture. Blend on low speed
until moistened; beat on medium for 3 minutes. Gradually stir in

Printed from tasteofhome.com Nov 19, 2008

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Honey Wheat Bread cont.

remaining whole wheat flour and enough of the remaining all-purpose
flour to form a soft dough. Turn onto a floured surface; 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. Shape into two loaves;
place in a greased 8-in. x 4-in. loaf pans. Cover and let rise until
doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove
from pans to cool on wire racks.

Yield: 2 loaves.