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Honey Wheat Bread II

By

Our Oldest daughter Sandy and her daughter Sara would always fight over who was going to get the first slice when it came out of the oven.

Rate this recipe 2.8/5 (10 Votes)

Ingredients

  • 2 cups warm water (110 degree- baby bath warm)
  • 2 cups whole wheat flour
  • 1 Tablespoon active dry yeast
  • 1 teaspoon salt
  • 1/3 cup honey
  • 1/3 cup oil
  • 5 cup all purpose flour

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Dissolve yeast in warm water. Add honey and stir well. Mix in whole whet, salt and the vegetable oil. Add all purpose flour gradually. Once the bread dough looks like "a matadore hat" continue mixing/kneading several minutes until smooth and elastic. Place in large greased bowl (glass is best), turn to coat all of the doughs surface. Cover with a damp cloth. Let rise in a warmdraft free place until doubled in bulk (about 45 minutes)

Step 2

Punch down the dough and divide in half. Roll out bubbles and roll up into the shape of a loaf. Do the same with the second "loaf". Place loaves into oiled bread pans and let rise again. When about 1 to 1 1/2" above pan bake in preheated oven about 30 minutes.

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I find that once I can smell that heady beautiful odor the bread is done or pretty close. After that smell (about 25 minutes) take out your bread and if it comes easly out of bread pan tap the bottom. If it sounds hollow it's done. IF it doesn't comeout of the pan easily and you greased them well then the bread isn't done yet. Give it another 5 minutes and check it again

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Ingredients

  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder

Method

  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!

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