1) Stir yeast and honey into warm water. Let stand in warm place for 10 minutes.
2) Add salt and flour gradually to the yeast mixture. If flour does not completely dampen, add a small amount of extra water.
3) Turn dough onto a surface which has been lightly floured with white flour.
4) Knead for 5 minutes (can be kneaded in bread machine with dough cycle or with mixer with doughhook). Place dough in buttered bowl; cover with damp cloth. Allow dough to rise until doubled in volume (1 - 1 hours). Putting the dough in a warm oven will hasten the rising.
5) Roll dough to inch thickness. Cut into rounds or shape into buns or loaves.
6) Place on a greased cookies sheet and mark in fourths to make a cross.
7) Bake at 350 fahrenheit for 10 - 15 minutes depending on thickness
Notes: *Make sure Whole Wheat Flour is fresh. It goes rancid quite easily, giving the bread a noticeable "off" taste. Rancid Flour smells - Fresh Flour has not noticeable smell.
You can also use White Flour instead of the Whole Wheat flour or use half White and and half Whole Wheat. You'll get the same results.
This bread doesn't make a lot of crumbs when broken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Approx. Loave (211|
|Recipe Makes: 4 Servings|
|Calories from Fat: 26 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 10.2mg||0 %|
|Potassium 644.6mg||17 %|
|Total Carbohydrate 115.6g||34 %|
|Dietary Fiber 18.6g||74 %|
|Sugars, other 97g|
|Protein 21.2g||30 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 536
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