Honey Wheat Bread Recipe
Honey Wheat Bread
3 cups bread or all-purpose flour
2 packages dry yeast
2 teaspoons salt
2 1/4 cups hot water
1/4 cup honey
3 tablespoons shortening
2 to 3 cups whole wheat flour
Grease 2 large loaf pans, sprinkle with flour and set aside.
In large bowl mix together white flour, yeast, and salt. Add hot water, honey, and shortening. Blend together with a wooden spoon or in a mixer for 2 minutes with a flat beater.
Add wheat flour 1 cup at a time. After adding 1 cup it should start to pull away from the bowl. Depending on the moisture in the air and your dough you may only need 1 more cup of flour or both cups. The dough should be soft, elastic and not too sticky. If you added all the wheat flour and it is still too moist add sprinkles of white flour to dough.
Dump dough out on a lightly floured surface and knead for 10 minutes folding and pushing the dough. You can also knead the dough using a mixer if you have a dough hook attachment. Follow your manufacturer’s instructions on kneading dough with your mixer.
Cover dough with a towel and let rest in warm place for 20 minutes.
Knead dough a little bit to work out any air bubbles and cut dough in 2 equal halves. Shape both pieces of dough into loaf shapes and place into prepared loaf pans. Brush surface of dough with oil, cover loosely with plastic wrap and place in refrigerator to rise until double. I make this dough the night before I plan to bake them giving the loaves plenty of time to rise. You can leave loaves in the fridge up to 24 hours.
Remove from fridge and heat oven to 400°F. While oven is heating prick any air bubbles on the surface of your bread. Place loaves in oven and bake for 30-40 minutes. Bread is down when you hear a hollow sound by tapping on the bottom crust.
Remove bread from pans and let cool on a wire rack. Brush bread with butter as is cools if you want a softer crust. Slice and enjoy!
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