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August 8, 2011
Whole Wheat-Honey Bread
Breads & Muffins
Prep time:
30 minutesCooking time:
25 minutes“To test whether your yeast is active, combine it with the 1/2 cup warm milk called for in the recipe and 1 teaspoon honey. If the mixture swells and bubbles within 5 minutes, the yeast is active.”
Ingredients
Serves 16
- 1 3/4 cups all-purpose flour, divided
- 1 1/2 cups whole wheat flour
- 1 teaspoon salt
- 1 package fast-rising yeast
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup honey
- 2 tablespoons margarine
- 1 egg white
- 1 tablespoon cold water
Directions
1
Combine 3/4 cup all-purpose flour, whole wheat flour, salt and yeast in a large bowl. Heat milk, water, honey and margarine to 130°F or until hot to the touch. Add milk mixture to flour mixture; stir well.
2
Add remaining flour to make a soft but not sticky dough. Knead dough on a floured surface until springy, about 5 minutes. Roll into an 8 x 15-inch rectangle; roll up from the long side.
3
Pinch seams of loaf to securely close; place on a baking sheet. Cover loaf with a towel. Let rise in a warm place for 20 minutes. Preheat oven to 400°F.
4
Combine egg white and cold water in a small bowl with a fork. With a serrated knife, make 4 diagonal slashes in top of loaf. Brush egg white mixture over loaf. Bake about 25 minutes.
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Cookin' xpress!
Cookin' xpress!
Place a damp dish towel underneath the pastry board before kneading the dough. This will prevent the board from sliding around on the countertop.
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