Milk And Honey Wheat Bread Recipes

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MILK AND HONEY WHEAT BREAD



Milk and Honey Wheat Bread image

A quick bread, not a yeast bread, another of my longtime favorites adapted from my old Vegetarian Epicure cookbook. Unbelievably delicious spread with butter & honey--also good with cream cheese.

Provided by echo echo

Categories     Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 10

1 cup milk
2/3 cup honey
1/4 cup butter
2 eggs
1 1/2 cups white flour
1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup toasted wheat germ
1 cup walnut halves (optional) or 1 cup walnuts, chunks (optional)

Steps:

  • Heat milk and honey together until honey is dissolved, then stir in the butter.
  • When the milk-butter mixture is somewhat cooled, beat in the eggs.
  • Sift together the flour through salt; add wheat germ.
  • Gradually stir the dry mixture into the liquid.
  • Stir in nuts (if desired).
  • Turn into 9 X 5-inch loaf pan.
  • Bake at 325°F 1 hour.

MILK AND HONEY WHEAT BREAD



Milk and Honey Wheat Bread image

This is one of the best bread I've ever tasted from Beatrice Ojakangas Whole Grain Breads. I made it in my bread machine and shaped into 2 loaves and baked in the oven.

Provided by Sageca

Categories     Yeast Breads

Time 5m

Yield 2 loaves

Number Of Ingredients 10

1 2/3 cups milk
2 tablespoons honey
1 tablespoon maple syrup
3 tablespoons canola oil
2 1/2 cups bread flour
1 1/4 cups whole wheat flour
1/3 cup wheat bran
2 teaspoons salt
2 tablespoons vital gluten
2 teaspoons active dry yeast

Steps:

  • Scald milk and cool to room temperature.
  • Pour into pan; add oil, honey and maple syrup.
  • Spoon in remaining ingredients except yeast.
  • Make a trench on top of flour and add yeast.
  • Select dough cycle.
  • Check your dough.
  • Add a bit of water or flour to have a proper consistency.
  • After machine is done, shape into 2 loaves.
  • Let rise until double.
  • Bake 30 minutes in preheated oven 350*.
  • Tip that really works:.
  • I boil 2 cups water in microwave for 4 minutes.
  • Place bread uncovered inside steamy microwave OFF with water still inside.
  • Let bread rise 30 minutes.
  • Bake in preheated oven.

Nutrition Facts : Calories 1261.4, Fat 32, SaturatedFat 6.7, Cholesterol 28.5, Sodium 2435.9, Carbohydrate 214.9, Fiber 18.4, Sugar 24, Protein 36.2

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

MILK AND HONEY WHOLE WHEAT BREAD



Milk and Honey Whole Wheat Bread image

Makes a wonderful, sweet (ish) soft whole wheat bread that is great toasted with butter and honey in the mornings. Gets stale pretty quickly so plan on using it quickly or freeze it in slices. Topped with seeds makes wonderful gifts. Notes: add additional 1 T honey or molasses for sweeter bread. Can substitute up to 1 cup of other whole grains/wheat flours including oatmeal, cornmeal, rye for whole wheat flour. Oil optional. you can save a small amount of the egg white to brush on the bread for a shiny crust. Can top with sesame/sunflower/poppy seeds just before removing from oven.

Provided by Papagayita

Categories     Yeast Breads

Time 1h50m

Yield 2 loaves, 8-10 serving(s)

Number Of Ingredients 11

2 cups whole wheat flour
1 cup white flour
2 tablespoons sugar (I usually use brown)
1 tablespoon honey
1 tablespoon yeast
1 teaspoon salt
1/4 cup milk
3/4 cup warm water
1 egg
1 tablespoon oil (optional)
cornmeal, to sprinkle on baking stone

Steps:

  • Combine water, sugar and yeast. Mix in salt, honey, milk, and oil (if using).
  • In a separate large bowl mix together white and whole wheat flours.
  • Slowly pour liquid into 1 C of flour. Add remaining flour 1/2 C at a time, stirring well after each addition. When dough has pulled together turn onto a floured surface. Knead until bread is silky, about 10 minutes if by hand.
  • Put into oiled bowl, cover with a damp towel and put in a warm draft-free place. Let rise for approx 45 minutes or until doubled in size.
  • Preheat oven to 500 with baking stone on bottom shelf and a pan on top shelf.
  • Punch down and form into loaves. Slash tops with sharp knife or put into loaf pans. Let rise again until doubled in size.
  • For a shiny crust, brush loaves with beaten egg.
  • Slide into oven and pour 1/2 cup warm water into top shelf's pan to create steam.
  • Bake at 500 for 5 minutes then turn oven down to 400. Bake until golden brown/loaves sound hollow, approximately 10-15 minutes if in small loaves, 25+ minutes if in loaf pans.

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.

MILK-AND-HONEY WHITE BREAD



Milk-and-Honey White Bread image

My dad has been a wheat farmer all his life and my state is the wheat capital, so this recipe represents my region and my family well. This bread never lasts too long at our house. -Kathy McCreary, Goddard, Kansas

Provided by Taste of Home

Time 45m

Yield 2 loaves (16 slices each).

Number Of Ingredients 6

2 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm whole milk (110° to 115°)
1/3 cup honey
1/4 cup butter, melted
2 teaspoons salt
8 to 8-1/2 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add honey, butter, salt and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured board; knead until smooth and elastic, 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 and shape into 2 loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans and cool on wire racks.

Nutrition Facts : Calories 149 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

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