Thursday, August 21, 2008

Whole Wheat Honey Bread

2/3 cup milk
4 Tbsp. oleo
3 Tbsp. honey
1/4 cup brown sugar
3 Tbsp. granulated sugar
2 tsp. salt
1/2 cup raw bran flakes * (optional)
1/4 cup wheat germ * (optional)
2 cups whole wheat flour
4 cups bread flour (white)
2 pkgs. Fleishmann's dry yeast
1 1/2 cups warm water
1 tsp. sugar

(* Purchased @ Health Food Store)

Combine first 6 ingredients in small saucepan. Heat til warm and sugar is dissolved. Dissolve the yeast in the warm water and 1 tsp. sugar. When frothy, which takes just a few minutes, add to above mixture. Combine the bran flakes, wheat germ and wheat flour, mixing well, and then add to liquid mixture, mixing well. Add in the white flour, kneading till well mixed. Place in large greased warm bowl: oil top lightly. Cover with wax paper. Allow to raise in warmed oven til double in size, about 45 minutes. Reshape into 2 loaves and place in greased bread pans. Oil tops lightly and poke holes in top with a fork; cover with wax paper. Allow to raise to desired loaf size. Bake in 350 degree preheated oven til bread sounds hollow when tapped on top. Yield: 2 loaves

Directions for bread machine: Combine first 6 ingredients plus the 1 1/2 cups of water in small saucepan and heat til warm and sugar is dissolved. Pour into bread machine pan. Combine the dry ingredients, mixing together well, before adding to bread machine mixture. Make indentation in top of dry ingredients and add yeast. Start machine. (I always check dough in case it needs a little more liquid. This dough will be somewhat stiffer than for white bread.) I just set my machine on the dough setting as I prefer to raise the dough in bread pans (as directed above) and bake in conventional oven at 350 degrees. Yield: 2 loaves