Honey Wheat Bread
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
cup |
warm water -- about 110°F |
|
1 1/2 |
cups |
whole wheat flour |
|
1 1/2 |
cups |
all-purpose flour |
|
1/2 |
cup |
oats -- rolled (raw) |
|
1/4 |
ounce |
yeast |
|
1/2 |
teaspoon |
salt |
|
1/3 |
cup |
honey |
|
1/4 |
cup |
unsalted butter -- melted |
|
Dissolve yeast in warm water. Let proof for about 5 minutes. Add honey to yeast and mix well. Add whole wheat flour, oats, salt, and butter. Mix well. Gradually add all-purpose flour. Either turn out on a floured board and knead for about 15 minutes or use stand mixture and dough hook. The dough should be smooth and elastic. Oil a large bowl and add dough to it turning to oil both sides. Cover and let rise until doubled. Punch down dough and shape into loaf. Place in a well oiled bread pan and cover and let rise until doubled again. Heat oven to 375°F. Bake bread for 25 to 30 minutes or until golden brown. Remove from pan and let cool on a rack. Makes 12 servings |
Per Serving: 185 Calories; 5g Fat (21.2% calories from fat); 5g Protein; 33g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 92mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. |