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Honey Graham Bread Recipe # 451


Yield: 2 loaves

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.
4 to 4-1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup graham cracker crumbs
1/2 cup wheat germ
2 envelopes Fleischmann's® RapidRise Yeast
2 teaspoons salt
1 cup water
1 cup milk
1/3 cup honey
1/4 cup butter OR margarine

Directions
Combine 1-1/3 cups all-purpose flour, whole wheat flour, graham cracker crumbs, wheat germ, undissolved yeast and salt in a large bowl. Heat water, milk, honey, and butter until very warm (120o to 130oF). Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Uncover dough; divide in half. Roll each half to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jellyroll. Pinch seam and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350oF for 30 to 35 minutes or until done. Remove from pans; cool on wire rack..


Nutritional Information: Per Serving:
Serving size: 1 slice; (about 1/26 of recipe)
Serving weight: 2 ounces (56 grams)
Calories 150; Total fat 3 g; Saturated fat 1.5 g;
Cholesterol 5 mg; Sodium 220 mg; Carbohydrates 28 g;
Dietary fiber 2 g (0.9 g/oz); Sugars 5 g; Protein 4 g

 







  

 



 

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