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Honey Whole Wheat Bread

Turn out two beautiful golden brown loaves that make the perfect bread for a week of healthy sandwiches. —Robyn Lindberg, Kechi, Kansas

32 ServingsPrep: 20 min. + rising Bake: 35 min. + cooling

Ingredients

2 packages (1/4 ounce each) active dry yeast
3 cups warm water (110° to 115°)
1/2 cup nonfat dry milk powder
1/2 cup honey
1/3 cup wheat bran
1/3 cup toasted wheat germ
1/4 cup ground flaxseed
2 tablespoons canola oil
2 teaspoons salt
4 cups whole wheat flour
3-1/2 to 4 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add the milk powder,
honey, wheat bran, wheat germ, flax, oil, salt, whole wheat flour
and 3 cups all-purpose flour. Beat until smooth. Stir in enough
remaining flour to form a soft dough (dough will be sticky).
Turn onto a lightly floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a bowl coated with cooking spray,
turning once to coat the top. Cover and let rise in a warm place
until doubled, about 1 hour.
Punch dough down and turn onto a floured surface; shape into two
loaves. Place in two 9-in. x 5-in. loaf pans coated with cooking
spay. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Remove from

2 of 2

Honey Whole Wheat Bread (continued)

Directions (continued)

pans to wire rack to cool. Yield: 2 loaves (16 slices each).

Nutrition Facts: 1 slice equals 139 calories, 2 g fat (trace saturated fat), trace cholesterol, 155 mg sodium, 28 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchange: 2 starch.