Light Wheat Bread With Honey Recipes

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LIGHT WHEAT ROLLS



Light Wheat Rolls image

This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. They are not complicated at all to make, just a lot of rising time.

Provided by KATRINA

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h5m

Yield 24

Number Of Ingredients 9

2 (.25 ounce) packages active dry yeast
1 ¾ cups warm water (110 degrees F/45 degrees C)
½ cup white sugar
1 teaspoon salt
¼ cup butter, melted and cooled
1 egg, beaten
2 ¼ cups whole wheat flour
2 ½ cups all-purpose flour
¼ cup butter, melted

Steps:

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  • Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
  • Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
  • Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Nutrition Facts : Calories 140.3 calories, Carbohydrate 22.5 g, Cholesterol 17.9 mg, Fat 4.4 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 128.7 mg, Sugar 4.3 g

HONEY WHEAT BREAD



Honey Wheat Bread image

Honey Wheat Bread Recipe is a super simple way to use everyday ingredients to create delicious, hearty whole wheat bread. This Wheat Bread Recipe is perfect for beginner bread makers.

Provided by Jessica & Nellie

Categories     bread

Number Of Ingredients 6

1 pkg dry active yeast
1 1/4 cup very warm water (divided)
1/4 cup + 1 tsp honey
1 tbsp butter (melted)
1 tsp salt
3-3 1/2 cups whole wheat flour

Steps:

  • Combine the yeast, 1/4 C of warm water, and 1/2 tsp of the honey to a small bowl. Let the yeast proof. This means to wait until it is bubbly, to show you that the yeast is alive and kicking!
  • While the yeast is proofing, add the remaining bread ingredients (remaining water, remaining honey, butter, salt and flour) to the bowl of a stand mixer.
  • Once the yeast has proofed, pour it into the stand mixer and begin mixing slowly with the dough attachment. Once all of the flour is combined, knead for 5 minutes. The dough will be sticky, but you should be able to pull off some dough and roll it into a little ball. If it is too sticky for that, add a little extra flour.
  • Cover the bowl with plastic wrap and let it rise in a warm place for 1 hour, or until double in size.
  • Shape dough into a loaf by rolling the dough and tucking in the ends and place in a shortening coated bread pan. Cover with plastic wrap and rise for an additonal 30 minutes.
  • Turn on the oven to 375°.
  • Bake at 375° for 25 - 30 mintues. Brush the top with butter during the last 5 minutes of baking if deesired.
  • Cool for 15 mintues before slicing.

Nutrition Facts : ServingSize 1 loaf, Calories 151 kcal, Carbohydrate 31 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 205 mg, Fiber 4 g, Sugar 6 g

LIGHT WHEAT BREAD



Light Wheat Bread image

I bake twice a week because my family loves it. But I wanted a simple, foolproof recipe. After experimenting with several, I came up with this light-colored wheat bread, and my husband and children always want more. -Holly Shirk, Grantville, Pennsylvania

Provided by Taste of Home

Time 50m

Yield 2 loaves (12 slices each).

Number Of Ingredients 7

4 to 5 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1-1/2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1-3/4 cups water
1 tablespoon butter

Steps:

  • In a large bowl, combine 2-1/2 cups all-purpose flour, whole wheat flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120°-130°. Add to the dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 20 minutes., Divide dough in half; shape into loaves. Place in two greased 8x4-in. loaf pans. Cover and refrigerate for up to 12 hours. , Remove from the refrigerator; let stand in a warm place for 30 minutes. , Bake at 400° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 92 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 152mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

MOIST, LIGHT, & FLUFFY WHOLE WHEAT BREAD



Moist, Light, & Fluffy Whole Wheat Bread image

After trying Kim's (my sister-in-law) moist wheat bread, I HAD to have the recipe! It was delish! You HAVE to follow this recipe to a "T" if you want it to be moist, light, & fluffy... Don't substitute or skip any of the ingredients. I had to order the SAF yeast and Dough Enhancer from www.beprepared.com (which took a few days to get delivered, but it was worth it). The vital wheat gluten is VITAL! This is the best whole wheat bread I've ever eaten - even better than specialty bread store's bread!

Provided by Sweet Chef Shelly

Categories     Yeast Breads

Time 40m

Yield 3 loaves, 48 serving(s)

Number Of Ingredients 9

8 -9 cups whole wheat flour (divided)
1 1/2 tablespoons saf instant yeast
1 1/2 tablespoons dough enhancer
3 tablespoons vital wheat gluten
1 tablespoon salt
3 cups warm water (114* - 116*)
1/2 cup vegetable oil (I use light-tasting olive oil)
1/2 cup honey
1 tablespoon liquid lecithin (found at health food stores)

Steps:

  • In a medium-sized bowl, put 4 cups of the flour, the yeast, the dough enhancer, the vital wheat gluten, and the salt.
  • In the mixer bowl (I mix mine in a Bosch mixer), put water, oil, honey, and lecithin.
  • Add the dry ingredients from the bowl to the liquid in the mixer bowl.
  • Beat with wire attachment until it forms a smooth batter. (About 3 minutes.)
  • Place the dough hook on the mixer.
  • Gradually add more flour and mix until it forms a soft dough. Continue mixing for about 10 minutes to knead the dough.
  • Remove the dough from the bowl and form it into 3 loaves.
  • Place in PAM-sprayed bread pans and spray the top of the loaves with PAM and allow to rise for about one hour.
  • Preheat your oven to 350* and Bake for 20-25 minutes or until golden brown.
  • ** If you don't use all white-wheat flour, cut down on the baking time as it will brown more quickly. **You can use red wheat flour, but it is slightly heavier. I prefer using all white wheat flour or 1/2 white wheat and 1/2 red wheat flour, but any flour will work.

HONEY WHOLE WHEAT BREAD



Honey Whole Wheat Bread image

This honey whole wheat bread is light and fluffy. Easy to make using simple ingredients, this wholesome bread is perfect for sandwiches and toast.

Provided by Deanna

Categories     Breads

Time 2h50m

Number Of Ingredients 8

1/4 Cup Warm water
2 1/4 tsp Active dry yeast
1/3 Cup Honey
1 1/4 Cup Warm water
1 tsp Salt
2 Tbsp Olive oil
3 Cups Whole wheat bread flour
1 1/2 Cups All purpose flour

Steps:

  • Add the honey, yeast and 1/4 cup of warm water to the bowl of a stand mixer. Allow to sit for approximatly 5 minutes until yeast becomes foamy.
  • Add the remaining ingredients to the mixer and set to low. Mix until the dough comes together and pulls away from the sides of the bowl.
  • Turn the dough out onto a floured counter top and knead for 5-8 minutes until dough is smooth and elastic. If the dough is really sticky you can add 1-2 tablespoons of flour at at time until it smooth.
  • Lightly coat a bowl with oil and place the dough in the bowl. Cover with plastic wrap or a clean tea towel and allow to rise in a warm place until doubled. This will usually take about an hour. If it is cold out, you can place the bowl in the oven with the oven light on, or use the proof setting on your oven if it has it.
  • Once the dough has doubled, turn out onto a counter and divide into two equal portions. I like to use a kitchen scale for this, but you can just estimate if you like.
  • With a rolling pin, roll the dough out to approximatly 9x12 inches, then roll up from the short side. Gently tuck the ends under then place the rolled dough seam side down into greased loaf pans.
  • Cover with a clean tea towl and allow to rise until almost doubled, approximatly an hour. You can also cover with plastic wrap, but be sure not to wrap it tightly as you need room for the dough to expand.
  • Once the dough has risen, preheat your oven to 350 degrees
  • Bake the loaves for 25-30 minutes until lightly golden and sound hollow when tapped
  • Allow to cool in the pans for 10 minutes, then remove from the pans and allow to cool on a cooling rack.
  • Slice and serve. Store in an airtight container or bag at room temperature for about a week, or you can freeze for up to 3 months.

Nutrition Facts : Calories 108 kcal, Carbohydrate 21 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 98 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 Slice

HONEY WHEAT BREAD I



Honey Wheat Bread I image

This is a county fair blue ribbon winning loaf - it is delicate and soft.

Provided by Kristin Zaharias

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 2h30m

Yield 24

Number Of Ingredients 11

1 (.25 ounce) package rapid rise yeast
1 teaspoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
¼ cup water
¼ cup melted shortening
¼ cup honey
2 teaspoons salt
2 cups whole wheat flour
3 cups bread flour
2 tablespoons butter

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.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 24.5 g, Cholesterol 7.1 mg, Fat 4.8 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 218.7 mg, Sugar 4.7 g

HONEY WHEAT BREAD



Honey Wheat Bread image

This recipe produces two beautiful, high loaves that have wonderful texture and slice very well. The tempting aroma of this bread baking can cut the chill from a cool autumn day. It's a tribute to the goodness of wheat. -Dorothy Anderson, Ottawa, Kansas

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 8

2-1/2 to 3 cups all-purpose flour
3-1/2 cups whole wheat flour, divided
2 packages (1/4 ounce each) active dry yeast
1 cup milk
1-1/4 cups water
1/4 cup honey
3 tablespoons butter
1 tablespoon salt

Steps:

  • In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 99 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 19g carbohydrate, Fiber 3g protein.

HONEY GRAIN LIGHT WHEAT BREAD (BREAD MACHINE - ABM)



Honey Grain Light Wheat Bread (Bread Machine - Abm) image

I call this "Light" because there is more white flour than wheat flour. It is not intended to mean it's low in calories or light in color! Adapted from my Oster Bread Machine Book. Note: First ingredients listed are for a 1.5 lb. loaf. Ingredient amounts in parentheses are for a 2 lb. loaf.

Provided by Karen..

Categories     Yeast Breads

Time 3h50m

Yield 1 loaf

Number Of Ingredients 8

1 cup water (1 3/8 c )
2 tablespoons butter (2 1/2 tbl )
1 1/2 tablespoons honey (2 tbl )
1 teaspoon salt (1 3/4 tsp )
2 1/4 cups bread flour (2 1/2 c )
1 cup whole wheat flour (1 1/4 c )
1/2 cup quick-cooking oats (2/3 c )
2 teaspoons dry active yeast (2 1/4 tsp )

Steps:

  • All ingredients should be at room temperature.
  • Add to bread machine as your model's instructions direct. Mine are as follows.
  • Add liquid ingredients to bread pan.
  • Add dry ingredients, except yeast, to bread pan.
  • Make a well in dry ingredients and carefully add yeast.
  • Select the "Wheat" or "Whole Wheat" Setting on your machine.
  • Choose crust color, if applicable.
  • Press Start!

Nutrition Facts : Calories 1910.6, Fat 32, SaturatedFat 16.1, Cholesterol 61.1, Sodium 2551.2, Carbohydrate 357.7, Fiber 26.7, Sugar 27.5, Protein 53.8

HONEY WHOLE WHEAT BREAD



Honey Whole Wheat Bread image

Honey whole wheat bread for a bread machine. This bread is very tasty.

Provided by Kathy Nowell

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h5m

Yield 10

Number Of Ingredients 7

1 ⅛ cups warm water (110 degrees F/45 degrees C)
3 tablespoons honey
⅓ teaspoon salt
1 ½ cups whole wheat flour
1 ½ cups bread flour
2 tablespoons vegetable oil
1 ½ teaspoons active dry yeast

Steps:

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

Nutrition Facts : Calories 180.4 calories, Carbohydrate 33.4 g, Fat 3.5 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 0.5 g, Sodium 79.4 mg, Sugar 5.3 g

LIGHT WHEAT BREAD WITH HONEY



Light Wheat Bread With Honey image

This is a light, slightly sweet wheat bread that is moist and a high riser. I fix this in my dough cycle in my bread machine and bake in my regular oven.

Provided by Crazycook in PA

Categories     Yeast Breads

Time 2h30m

Yield 1 loaf

Number Of Ingredients 11

1 cup warm water
1 egg
1/8 cup honey
2 tablespoons sugar
1 tablespoon butter
1/4 cup vegetable shortening
1 teaspoon salt
3 cups whole wheat flour
1/2 cup bread flour
1 1/2 teaspoons vital gluten
2 teaspoons bread machine yeast

Steps:

  • Put the ingredients in your bread machine as directed by the manufacturer.
  • Make sure gluten is mixed thoroughly with the flour.
  • Hit "dough" cycle.
  • Form into loaf and place in a 8x4 loaf pan.
  • Let rise, covered, for 30 minutes.
  • Bake at 375 degrees for 30 minutes.

Nutrition Facts : Calories 2330.2, Fat 77.7, SaturatedFat 25.4, Cholesterol 216.5, Sodium 2519.5, Carbohydrate 370.6, Fiber 42.4, Sugar 61.8, Protein 63.8

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