Great Harvest Honey Whole Wheat Bread Recipes

GREAT HARVEST HONEY WHOLE WHEAT BREAD COPYCAT

Steps:

• In a large bowl, add water, yeast, honey and salt. Let it rest for 5 minutes (or until the yeast foams).
• Add in flour 1 cup at a time, kneading it between each cup of flour added if you are making it by hand. If you are making it with a mixer (like a Bosch or Kitchen Aid), use a paddle attachment and just let it mix while you add the flour.
• Knead bread for about 5 minutes. If the dough is sticky, add only enough flour so that the dough barely pulls away from the bowl. Every time I make bread, the amount of flour I use varies - humidity and elevation will make a big difference too. I usually use between 10-11 cups.
• Preheat oven to 170 degrees; turn the oven off, and let dough rise inside the oven for 15 minutes.
• Carefully remove bowl from oven. Spray the back of your hand with cooking spray and punch down the dough. Form into a log and cut in half, forming two larger-sized loaves. Put into 2 greased loaf pans.
• Again, preheat oven (if it?s not warm anymore) to 170 degrees and let the dough in the pans rise in the oven for 20-30 minutes, or until the dough doubles in size.
• Remove dough from oven and set oven temperature to 350 degrees. Once oven is pre-heated, place the loaves back in the oven and bake for 30 minutes.
• Remove from pans immediately and let cool completely on a cooling rack.

GREAT HARVEST HONEY WHOLE WHEAT BREAD

Steps:

• In a large bowl, add water, yeast, honey and salt. Let it rest for 5 minutes (or until the yeast foams). Add in flour 1 cup at a time, kneading it between each cup of flour added if you are making it by hand. If you are making it with a mixer (like a Bosch or Kitchen Aid), use a paddle attachment and just let it mix while you add the flour. Knead bread for about 5 minutes. If the dough is sticky, add only enough flour so that the dough barely pulls away from the bowl. Every time I make bread, the amount of flour I use varies - humidity and elevation will make a big difference too. I usually use between 10-11 cups. Preheat oven to 170 degrees; turn the oven off, and let dough rise inside the oven for 15 minutes. Carefully remove bowl from oven. Spray the back of your hand with cooking spray and punch down the dough. Form into a log and cut in half, forming two larger-sized loaves. Put into 2 greased loaf pans. Again, preheat oven (if it?s not warm anymore) to 170 degrees and let the dough in the pans rise in the oven for 20-30 minutes, or until the dough doubles in size. Remove dough from oven and set oven temperature to 350 degrees. Once oven is pre-heated, place the loaves back in the oven and bake for 30 minutes. Remove from pans immediately and let cool completely on a cooling rack. NOTES *You don't want the water to be TOO hot, or it will kill the yeast. I would say that it's maybe around 110 degrees. My rule of thumb is as warm as you can stand to wash your face in

HONEY WHOLE WHEAT BREAD

Steps:

• Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.

WHOLE WHEAT BREAD RECIPE

Steps:

• Heat milk to 110-115 F.
• Pour into a bowl add melted butter, olive oil, buckwheat honey and beaten egg, mix all together until well blended.
• Add in 3 cups of flour, salt and yeast mix until smooth - about 2 minutes.
• Allow dough to rest for 20 minutes.
• Gradually add flour until the dough becomes a soft dough.
• Pour out onto a lightly floured surface and knead for 8 - 10 minutes adding more flour as needed.
• Place dough into a lightly oiled bowl, cover and let proof for about 1 1/2 hours or till double in bulk.
• Pour out dough onto a flat surface and knead for a minute or two.
• Cut dough in half and shape into loaves.
• Place into two greased 4.5x8.5 loaf pans.
• Cover with plastic wrap and allow to double in size.
• Bake in a preheated 350 F oven for 30-35 minutes or until golden and sounds hollow when tapped on the bottom. Remove from pans and cool on a wire rack.