Honey whole wheat bread

Honey whole wheat bread

Ingredients/Components

• salt - 1 Tbsp
• all-purpose flour - 3 4
• margarine or butter, softened - 1 item
• warm water - 1/2 c
• honey - 1/3 c
• Crisco shortening - 1/4 c
• whole wheat flour - 3 c
• dry yeast - 2 pkg

How to make honey whole wheat bread:

Dissolve yeast in 1/2 cup warm water in a large mixing bowl. Stir in honey, shortening, salt, warm water and whole wheat flour. Mix until smooth. Add enough all-purpose flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in greased bowl, turn greased side up. Cover, let rise in warm place until double in size (about 1 hour). Dough is ready if indentation remains when touched.

Punch dough down with fist and divide into 2 halves. Flatten each half with hands or rolling pin into a rectangle shape (18 x 9-inches). Fold crosswise into thirds, overlapping the 2 sides. Roll up tightly, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with sides of hand to seal; fold ends under loaf. Place loaves seam side down, in 2 greased 9 x 5 x 3-inch baking loaf pans. Brush top with margarine/butter; sprinkle with whole wheat flour or crushed oats, if desired. Let rise until double in size (about 1 hour). Heat oven to 375°. Bake until loaves are deep golden brown and sound hollow, about 40 to 45 minutes. Remove from pans and cool.

Your kitchen will smell like the bakery! Enjoy!

Recipe categories: Breads, Grains, Yeast breads.