Honey Wheat Mini Loaves Recipes

HONEY WHEAT BREAD II

Steps:

• Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
• Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
• Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

HONEY WHEAT LOAVES

Steps:

• In a large bowl, dissolve yeast in 3/4 cup warm water and 1 tablespoon honey. Add the remaining water and honey, the oil, sugar, salt, whole wheat flour, wheat germ and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into four loaves. Place in 9x5-in. loaf pans coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

HONEY WHEAT BREAD I

Steps:

• Dissolve yeast and sugar in 1/2 cup warm water.
• Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
• Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
• Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

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.

HONEY WHOLE WHEAT LOAVES

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk powder, honey, wheat bran, wheat germ, flax, oil, salt, whole wheat flour and 3 cups all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and turn onto a floured surface; shape into two loaves. Place in two 9x5-in. loaf pans coated with cooking spay. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire rack to cool.