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Tuesday, June 2, 2009

Food Storage Recipe: Honey Whole Wheat Bread

Honey Whole Wheat Bread Recipe


2 cups all-purpose flour
1 tsp. salt
1 package quick rise yeast
¾ c. milk (can also use powdered milk)
¾ c. water
2 T. honey
2 T. vegetable oil
2 c. whole wheat flour


Combine 1 ½ cups all-purpose flour, salt, and yeast in large mixing bowl. Heat milk, water, honey and oil until hot to touch. Gradually add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add ½ cup all-purpose flour. Beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning to grease top. Cover, let rest for 10 minutes. Spray loaf pan with vegetable pan spray. Roll dough to 12×8” rectangle. Roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in prepared pan. Cover, let rise in warm place until doubled in size, about 30 minutes. Bake at 375° for 35 minutes or until bread sounds hollow when tapped. Remove from pan, cool in a wire rack.

I can’t remember where I found this recipe, but I loved it so much I added it to my recipe binder and make it all the time. It’s not identical to store-brought bread but it is yummy yummy yummy with butter and honey on it. My kids love it too!


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