The best delicious Honey Whole Wheat Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Honey Whole Wheat Bread recipe today!
Hello my friends, this Honey Whole Wheat Bread recipe will not disappoint, I promise! Made with simple ingredients, our Honey Whole Wheat Bread is amazingly delicious, and addictive, everyone will be asking for more Honey Whole Wheat Bread.
What Makes This Honey Whole Wheat Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Honey Whole Wheat Bread.
Ready to make this Honey Whole Wheat Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3 c Stone-ground whole wheat or
-graham flour
1 tb Salt
2 pk Regular or quick-acting
-active dry yeast
2 1/4 c Very warm water (120-130
-degrees)
1/3 c Honey
1/4 c Shortening
3 -(up to)
4 c All-purpose flour
Mix whole-wheat flour, salt and yeast in large bowl. Add water, honey and
shortening. Beat on low speed 1 minute, scraping bowl frequently. Beat on
medium speed 1 minute, scraping bowl frequently. Stir in enough of the
all-purpose flour, 1 cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surface, knead about 10 minutes or until
smooth and elastic. Place in greased bowl; turn greased side up. Cover and
let rise in warm place 40-60 minutes or until double. (Dough is ready if
indentation remains when touched.)
Grease two loaf pans, 9x5x3-inch or 8.5×4.5×2.5-inch. Punch down dough;
divide into halves. Flatten each half with hands or rolling pin into
rectangle 18×9-inches. Fold crosswise into thirds, overlapping the two
sides. Roll up tightly, beginning at open end. Pinch edge of dough into
roll to seal well. Press each end with side of hand to seal; fold ends
under loaf. Place loaf, seam side down, in pan; brush with butter. Sprinkle
with whole wheat flour or crushed rolled oats, if desired. Let rise 35-50
minutes or until double.
Heat oven to 375 degrees. Bake 40-45 minutes or until loaves are deep
golden brown and sound hollow when tapped. Remove from pans; cool on wire
rack. Makes 2 loaves.
BETTY CROCKER RECIPE
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
16 Servings
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