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Honey Wheat Bread

TOTAL TIME: Prep: 20 min. + rising Bake: 40 min. YIELD: 2 loaves (16 pieces each).
This honey wheat bread recipe produces two beautiful, high loaves that have wonderful texture and slice very well. The tempting aroma of this bread baking can cut the chill from a cool autumn day. It's a tribute to the goodness of wheat. —Dorothy Anderson, Ottawa, Kansas

Ingredients

  • 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 2% milk
  • 1-1/4 cups water
  • 1/4 cup honey
  • 3 tablespoons butter
  • 1 tablespoon salt

Directions

  • 1. In a 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 remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough.
  • 2. Turn onto a floured surface; knead until smooth and elastic, 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. Preheat oven to 375°.
  • 3. Punch dough down. Shape into 2 loaves; place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake 40-45 minutes or until browned. Remove from pans to cool on wire racks.

Nutrition Facts

1 piece: 103 calories, 2g fat (1g saturated fat), 3mg cholesterol, 234mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 3g protein.

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