Best 6 Whole Grain And Honey Bread Recipes

HONEY WHOLE-WHEAT BREAD

Steps:

• In a small bowl, stir honey into warm water, then sprinkle with yeast. Let stand until foamy, about 5 minutes.
• Stir together flour and salt in a medium bowl, then stir in yeast mixture and melted butter just until a dough forms. Knead on a lightly floured surface until smooth, 5 to 10 minutes. Transfer to a large buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, about 45 minutes.
• Preheat oven to 375 degrees. Punch down dough. Shape into an 8-inch square, about 1 inch thick. Fold in two opposite sides of dough to meet in middle, slightly overlapping. Press seam to seal. Place dough, seam-side down, in a buttered 9-by-5-inch loaf pan. Sprinkle with flour. Cover with plastic wrap and let rise in warm spot until dough is about 3/4 inch above top of pan, 30 to 45 minutes.
• Transfer pan to oven and immediately reduce heat to 350 degrees. Bake, rotating pan halfway through, until top is golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Let cool in pan on wire rack 20 minutes, then turn out bread onto rack and let cool completely. Bread can be stored, tightly wrapped, at room temperature up to 3 days or frozen up to 3 months.

HONEY WHOLE WHEAT BREAD

Steps:

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

WHOLE WHEAT HONEY BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, and then press Start.

HONEY-WHOLE WHEAT BREAD

Steps:

• In large bowl, dissolve yeast in 1/4 cup warm water. Add honey, butter, salt, 2 1/2 cups very warm water and 3 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.
• With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
• On lightly floured surface, knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
• Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
• Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.

HONEY WHOLE WHEAT BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

WHOLE-GRAIN AND HONEY BREAD

Steps:

• 1. In a small bowl, stir together the bulgur and 1/2 cup boiling water. Let stand for 15 minutes to allow the bulgur to soften.
• 2. In a large bowl, combine the 2 cups water, honey, oil, yeast, and salt, stirring to dissolve the yeast.
• 3. Stir in the bread flour, wheat germ, and softened bulgur mixture. Stir in as much of the 4 cups whole-wheat flour as you can until the dough starts to pull away from the side of the bowl.
• 4. Knead for 6 to 7 minutes, gradually adding, if needed, enough of the remaining 1/2 cup whole-wheat flour to make the dough smooth and elastic. (The dough shouldn't be dry or stick to the surface. You may not need any of the additional 1/2 cup whole-wheat flour, or you may need the entire amount if the dough is too sticky.)
• 5. Using cooking spray, lightly spray a large bowl and a piece of plastic wrap large enough to cover the top of the bowl. Transfer the dough to the bowl, turning to coat all sides with the cooking spray. Cover the bowl with the plastic wrap with the sprayed side down. Let the dough rise in a warm, draft-free place (about 85°F) for 1 1/2 to 2 hours, or until doubled in bulk.
• 6. Using cooking spray, lightly spray two 81/2 x 41/2 x 2 1/2-inch loaf pans and 2 pieces of plastic wrap large enough to cover the pans. Punch the dough down. Divide it in half. Shape each half into a loaf. Place each loaf in one of the pans. Cover the pans with the plastic wrap with the sprayed side down. Let the dough rise in a warm, draft-free place for 1 1/2 to 2 hours, or until the dough is 1 1/2 inches higher than the top of the pans.
• 7. Preheat the oven to 350°F.
• 8. Bake for 30 minutes, or until the loaves sound hollow when tapped. (Tent the bread with aluminum foil during the last 10 minutes if necessary to prevent overbrowning.) Turn the loaves out onto a cooling rack. Let the bread cool for 15 to 20 minutes before slicing.
• 9. To freeze one loaf of dough to bake later, follow the preceding directions to the point where you place the shaped dough in a loaf pan. Cover the pan with plastic wrap or aluminum foil, and freeze the dough. After the dough is frozen, about 4 hours, remove it from the pan and wrap it tightly in plastic wrap, then in aluminum foil. When you are ready to bake, unwrap the dough and place it in a sprayed loaf pan. Cover the pan with lightly sprayed plastic wrap with the sprayed side down and let the dough thaw and rise at room temperature in a draft-free place (the thawing and rising will take 4 to 5 hours) or let the dough thaw overnight in the refrigerator and rise as directed. Bake as directed.