2 package active dry yeast
2/3 cup warm water
5 1/2 cup whole wheat flour
2 1/3 cup skim, soy or rice milk
3 tsp salt
1/2 cup honey
2 tbsp applesauce or prune puree
3 cup enriched white flour
A Recipe for
Honey Wheat Bread
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
Herb Tip |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
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This Recipe for Honey Wheat Bread is one of thousands in the Recipes-to-go Bread Cookbook.
Rice is born in water and must die in wine. |
| Italian Proverb |
If you enjoy this Honey Wheat Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
Herb Tip |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
This is a recipe for Honey Wheat Bread from the recipe cookbook of Recipes-to-go (Bread)
Food Tip |
Food Tip |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
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I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
Food Tip |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
In a large bowl, dissolve yeast in 2/3 cup warm water; add 3 cups
whole wheat flour, milk and salt. Stir. Warm honey, pour over flour
mixture; add applesauce/prune puree. Beat until smooth, using low
speed of electric mixer. Gradually add remaining whole wheat and
enriched white flour; stir with a wooden spoon to soft dough stage.
Form into a ball.
Knead 5 minutes on a lightly floured surface. Divide dough in half;
knead 10 minutes. Cover bread with waxed paper. Place dish towel over
top. Put in warm place and let raise until doubled in vlume; uncover
and punch down.
Divide into two loaf pans sprayed with Pam. Cover with waxed paper.
Let raise in warm place until doubled in volume again. Bake at 375
degrees 40 - 50 minutes, or until deep brown on top. Yield: 2 loaves.
This recipe is adapted from the cookbook "Don't Eat Your Heart Out".
Posted by wallis@oxygen.aps1.anl.gov (David Wallis) to the Fatfree
Digest [Volume 11 Issue 13], Oct. 13, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Serves: 1
Honey Wheat Bread Recipe brought to you by Recipes To-Go