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Honey Whole Wheat Bread

An all-purpose sweet whole wheat bread for peanut and butter sandwiches, french toast or bread pudding..
Prep Time3 hrs
Cook Time45 mins
Total Time3 hrs 45 mins
Course: Breads
Cuisine: American
Servings: 3 loaves bread, 16 slices per loaf
Author: Julia Ann

Ingredients

  • 1 cup water
  • 2 cups 2% milk
  • 1/2 cup honey
  • 3 teaspoons sea salt
  • 2 tablespoon extra virgin olive oil
  • 1 cup warm water 105 F
  • 3 teaspoons Fleischmann's Instant Dry Yeast
  • 4 cups whole wheat flour
  • 8 cups unbleached all-purpose flour
  • 2 tablespoons melted butter

Instructions

  • Mix water and milk in sauce pan or in microwave to heat to 115 F.
  • Pour into large mixing bowl, add olive oil, honey, sea salt.
  • Let cool to 105 F.
  • Measure the flours: sift together 4 cups of whole wheat and 4 cups of unbleached all-purpose flour.
  • Reserve another 4 cups of the white flour for flouring the bread board and kneading.
  • Heat 1 cup warm water to 102-105 F, add the yeast.
  • Stir to dissolve yeast, it will become foamy and small bubbles on surface of water.
  • Let set 5-8 minutes to allow yeast to proof, become active.
  • Pour yeast into the 105 F seasoned milk/water mixture.
  • Add 4 cups of blended flour, beat thoroughly.
  • Add remaining blended flour, beat together until dough sticks together.
  • Using reserved flour, lightly flour bread board.
  • Pour out the dough, flour hands, knead together until dough handles easily.
  • Let rest for 10 minutes on bread board.
  • Resume kneading for 10 minutes, adding more flour to keep from sticking on board.
  • Knead until smooth and elastic. (Knead by pressing with heel of both hands, turn 1/4 circle, turn down over in half, knead again, continuing same technique.)
  • Oil large bowl, roll dough into a ball, oil the dough with a brush.
  • Cover bowl, place in warm, 75-85 F place to rise until double in bulk, about 1 hour. Do not disturb during rise time.
  • Grease 3 9 x 5 1/2 x 3 inch pans.
  • When finger is pressed into dough leaving an indention, it is ready to be punch down with fists allowing the gases escape.
  • Pour on lightly floured board, cut into 3 equal parts. Roll each into a ball, let rest.
  • Roll each ball into a 9 x 12 rectangle, starting at the 9 inch end, roll up, pinch the ends on seam together, putting the seam on the bottom. Put into the greased loaf pans, ends touching the pans.
  • Lightly grease tops of the bread for a soft crust.
  • Cover the pans and set in warm place to rise for 45 minutes.
  • Preheat oven to 375 F.
  • At the end of second rise, put into oven to bake about 45 minutes. Put foil over top of bread if browning too quickly.
  • Bread is done when removed it will sound hollow when tapped on the bottom.

Notes

Adapted from Cunningham, Marion. The Fannie Farmer Cookbook, 1996, p 516. Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes  for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office. nettabelleschoice.com and cookbookinabox.com. All rights reserved.