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Honey Wheat Bread Recipe

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This recipe for Honey Wheat Bread is from The Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups all-purpose flour
3¾ cup whole wheat flour
2 pkg active dry yeast
2½ cups warm water
¼ cups honey
¼ cup nonfat dry milk
2 TBSP vegetable oil
1 TBSP salt
Directions:
Directions:
Combine in 2 gallon heavy duty freezer bag 1 cup flour, 2 packs yeast, 1 cup warm water and 2 TBSP honey. Squeeze upper part of bag to force out air. Close bag tightly between thumb and index finger. Mix by working bag with fingers until well blended. Let bag rest 15 minutes. Add remaining ingredients as follows: 1½ cups water, 2 TBSP honey, ¼ cup milk, 2 TBSP oil, 1 TBSP salt. Mix by working bag with fingers. Add whole wheat flour; mix thoroughly. Gradually add remaining flour until a stiff dough is formed, about 2½ cups or until dough pulls away from bag.Turn dough out onto floured surface. Divide dough in half. Knead each half 5 minutes or until dough is smooth and elastic. Add more flour if necessary. Cover with plastic bag. Let rest 10 minutes. Flatten dough into 12"x7" rectangle. At narrow end, fold corners to center to form a point. Beginning with point, roll dough tightly towards you. Pinch ends to seal. Press dough at each end to seal and fold ends under. Place seam side down in greased 8½x4½x2½" loaf pan. Repeat with second loaf. Cover loosely with plastic bag and let rise in warm place 45-60 minutes or until doubled. Uncover. Bake on lower rack in 400ºF oven for 30-35 minutes or until golden brown. Remove from pan immediately. Cool on rack. Makes 2 1¾ lb. loaves.
Personal Notes:
Personal Notes:
Andrea found this recipe many years ago and first tried it with Tana. Tana thought it was the craziest thing to knead bread in a plastic bag, but she loved it and made it again with Lois.

 

 

 

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