Now-a-days people are looking for healthier versions of their favorite recipes, like using whole wheat in place of white flour. However, bread made of whole wheat is generally not well received especially if you are used to white bread. This recipe gives you the benefit of some whole-wheat flour without the harsh taste. As you palette changes, you can increase the wheat flour.
Honey Whole Wheat Bread
- 3 1/2 to 4 c. white flour
- 2 1/2 c. Whole wheat flour
- 2 pkg. dry yeast
- 1 Tbs. salt
- 1 c. milk
- 1 c. water
- 1/2 c. honey (Use raw honey if you have it for more health benefits)
- 3 Tbs. butter or olive oil
- 1 egg
Grease two 9 x 5 inch bread loaf pans. Set aside for later.
Combine whole-wheat flour, 1-cup white flour, yeast and salt in a large mixing bowl.
In a medium sized saucepan, heat milk, water, honey and butter until warm. The temperature should be between 120° F. and 130° F. You don’t want the liquids too hot, or it will kill the yeast.
Add the milk mixture to the flour. Beat at low speed until moist. Turn the mixer to medium speed and beat another 3 minutes.
Turn the mixer to low, or knead. Stir in enough remaining flour until you have a stiff dough. Mix another 10 minutes with the mixer. The dough should feel slightly sticky to the touch, but should pull away from the sides of the mixing bowl. If you’re mixer won’t handle the stiff bread dough, you can knead the dough by hand. This is done by lightly dusting your work area with flour. Turn the dough out on floured board and knead for about 10 minutes. Add more flour as necessary. The dough should remain slightly sticky to the touch, but not stick to your board or countertop.
Place the dough in a greased bowl and cover with a tea towel or sheet of plastic wrap. Place the bowl in a warm location so the dough will rise. Allow the dough to rise until doubled in volume. This can take 60 to 90 minutes or longer depending on how warm your kitchen is. Punch dough down. Turn the dough out onto a lightly floured board and divide into two equal portions.
Shape into loaves and let rise about 30 minutes or until doubled.
Bake at 350° F. for 35 to 40 minutes. Bread is done when it is golden brown. Lightly tap the top of the bread with your finger and if it sounds hollow, it should be completely baked.
Remove the bread from bread pans and put on a wire rack to cool.