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Honey Wheat Bread

Looking for more fiber in your diet? Try this tasty bread.

Honey Wheat Bread

Honey Wheat Bread

difficulty

Intermediate

Yield

1 loaf

Prep Time

0:20

Bake Time

35 to 36 minutes

Rise Time

1-1/2 hours

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  • difficulty

    Intermediate

  • Yield

    1 loaf

  • Prep Time

    0:20

  • Bake Time

    35 to 36 minutes

  • Rise Time

    1-1/2 hours

Ingredients

  • 3/4 cup warm water (100° to 110°F)
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 3/4 cup warm milk (100° to 110°F)
  • 2 tablespoons honey
  • 2 tablespoons corn oil
  • 1 teaspoon salt
  • 2 to 2-1/2 cups all-purpose flour
  • 2 cups whole wheat flour

Directions

  1. Place water in large mixer bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, honey, oil, salt and 1-1/2 cups all-purpose flour; beat on medium speed for 2 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to make soft dough.
  2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
  3. Punch dough down. Remove dough to lightly floured surface; roll to 12 x 8-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
  4. Bake at 375°F for 35 to 36 minutes or until done. Remove from pan; let cool on wire rack.
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Honey Wheat Bread

  • Difficulty: Intermediate
  • Yield: 1 loaf
  • Prep Time: 0:20
  • Bake Time: 35 to 36 minutes
  • Rise Time: 1-1/2 hours

Ingredients

  • 3/4 cup warm water (100° to 110°F)
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 3/4 cup warm milk (100° to 110°F)
  • 2 tablespoons honey
  • 2 tablespoons corn oil
  • 1 teaspoon salt
  • 2 to 2-1/2 cups all-purpose flour
  • 2 cups whole wheat flour

Directions

  • Place water in large mixer bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, honey, oil, salt and 1-1/2 cups all-purpose flour; beat on medium speed for 2 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to make soft dough.
  • Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
  • Punch dough down. Remove dough to lightly floured surface; roll to 12 x 8-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
  • Bake at 375°F for 35 to 36 minutes or until done. Remove from pan; let cool on wire rack.