Honey wheat bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Active dry yeast |
| ⅔ | cup | Warm water |
| 5½ | cup | Whole wheat flour |
| 2⅓ | cup | Skim, soy or rice milk |
| 3 | teaspoons | Salt |
| ½ | cup | Honey |
| 2 | tablespoons | Applesauce or prune puree |
| 3 | cups | Enriched white flour |
Directions
In a large bowl, dissolve yeast in ⅔ cup warm water; add 3 cups whole wheat flour, milk and salt. Stir. Warm honey, pour over flour mixture; add applesauce/prune puree. Beat until smooth, using low speed of electric mixer. Gradually add remaining whole wheat and enriched white flour; stir with a wooden spoon to soft dough stage.
Form into a ball.
Knead 5 minutes on a lightly floured surface. Divide dough in half; knead 10 minutes. Cover bread with waxed paper. Place dish towel over top. Put in warm place and let raise until doubled in vlume; uncover and punch down.
Divide into two loaf pans sprayed with Pam. Cover with waxed paper.
Let raise in warm place until doubled in volume again. Bake at 375 degrees 40 - 50 minutes, or until deep brown on top. Yield: 2 loaves.
This recipe is adapted from the cookbook "Don't Eat Your Heart Out".
Posted by wallis@... (David Wallis) to the Fatfree Digest [Volume 11 Issue 13], Oct. 13, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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