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|Honey Whole Wheat Bread|
|Recipe courtesy North Dakota Wheat Commission|
|3/4 cup warm water (100-110 degrees)
1 envelope yeast
3/4 cup warm milk (100-110 degrees)
2 Tbsp honey
2 Tbsp vegetable oil
1 tsp salt
2 cups bread flour
2 cups whole wheat flour
|Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast, stir until dissolved. Stir in whole wheat flour and enough remaining bread flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turn to grease top. Cover; let rise in war, draft-free place until doubled in size, about 30-45 minutes.
Punch dough down. Roll to 12 x 8-inch rectangle. Beginning at short end, roll up tighly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place unitl doubled in size, about 45-60 minutes.
Bake at 375 degrees for 35 minutes or until donw. Tent with foil last 10 minutes to prevent overbrowning. Remove from pan; let cool on wire rack.
|Each 1 oz slice provides: 70 calories; 3 g protein, 13 carbohydrates, 1 g fiber, 2.5 g fat (.5 saturated fat), 1 mg cholesterol, 44 mcg folate, 1 mg iron, 154 mg sodium.|