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Honey-Whole Wheat Loaf

Wild about Whole Wheat

Whole wheat flour is a great way to help fill your day with fiber. Fiber works to maintain your digestive system by keeping things moving.

Success

When making yeast bread, it's important to stick to the temperature given for the liquid in the recipe. If the liquid is too cold, it won't activate the yeast and the bread won't rise. If it's too hot, it kills the yeast, also resulting in bread that won't rise. Use an instant-read thermometer or candy thermometer to take the temperature of the liquid.

5 reviews

7 ratings

Homemade bread! The taste from whole wheat flour, high-fiber cereal and honey make it all worth it. From eatbetteramerica.

Prep Time:25 min

Start to Finish:3 hr 55 min

makes:1 loaf (16 slices)

2 1/2	to 2 3/4 cups Gold Medal® all-purpose flour
1/2	teaspoon salt
1	package regular or quick* active dry yeast
1 1/2	cups very warm water (120°F to 130°F)
1/4	cup honey
1	tablespoon olive or vegetable oil
1	cup Gold Medal® whole wheat flour
1	cup Fiber One® original bran cereal
	Honey, if desired

1.	In large bowl, mix 1 3/4 cups of the all-purpose flour, the salt and yeast. Add warm water, honey and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in whole wheat flour and cereal. Stir in enough remaining all-purpose flour, 1/4 cup at a time, to make dough easy to handle.
2.	Place dough on lightly floured surface; gently roll in flour to coat. Knead about 10 minutes or until smooth and springy. Spray large bowl with cooking spray. Place dough in bowl, and turn greased side up. Cover and let rise in warm place about 1 1/4 hours or until double. (Dough is ready if indentation remains when touched.)
3.	Spray cookie sheet with cooking spray. Gently push fist into dough to deflate. Shape into about 9-inch round loaf. Place on cookie sheet. Cover and let rise in warm place about 40 minutes or until double.
4.	Heat oven to 350°F. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour, before slicing. Serve with honey.
*If using quick active yeast, let dough rest 10 minutes after kneading, and omit first rising time.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Slice: Calories 140 (Calories from Fat 10); Total Fat 1 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 90mg; Total Carbohydrate 28g (Dietary Fiber 3g, Sugars 4g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 10% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

5 Reviews

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This is definate a 5 star recipe! My family who doesn't like any wheat bread absolutely loves this bread. I can't bake it fast enough!
Posted at 3:18 PM on March 19 2010 by anita

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Honey-Whole Wheat Loaf

This was actually pretty easy to make, and really tasty! It is flavorful enough to eat plain or with some honey, as suggested! I made it for company and everyone loved it!
Posted at 3:37 PM on February 24 2010 by castilhe

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yum

This was a great recipe! Usually homemade wheat breads are heavy and not tasty; this was quite the opposite. The honey really made sweet but not too sweet!
Posted at 3:10 PM on December 14 2009 by sugaboo

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Yum!

This is an amazing recipe! I ran out of honey, so I used maple syrup substitute, and it came out great. I also omitted the oil and used a bit more syrup. I highly recommend it!
Posted at 1:42 PM on July 6 2009 by anniep08

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Honey-Whole Wheat Loaf

I must say I am not usually a bread maker but this is a very good recipe..I did not use oil though I used unsweetened applesauce. The honey sweetens this just right and with the yeast...My Goodness!! My whole house smelled like yeast bread for 2 days. Does anyone know can you make this like a regular loaf or does it have to be round?
Posted at 9:31 AM on March 25 2009 by Julia