Honey Wheat Bread

Looking for more fiber in your diet?  Try this tasty bread.


Details

Difficulty

Moderate

Yield

1 loaf

Prep Time

20 minutes

Rise Time

1-1/2 hours

Bake Time

35 to 36 minutes

Ingredients


  • 3/4 cup warm water (100° to 110°F)
  • 1 envelope Fleischmann's® Active Dry Yeast
  • 3/4 cup warm milk (100° to 110°F)
  • 2 tablespoons honey
  • 2 tablespoons Mazola® Corn Oil
  • 1 teaspoon salt
  • 2 to 2-1/2 cups all-purpose flour
  • 2 cups whole wheat flour

Directions


Place water in large mixer bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, honey, oil, salt and 1-1/2 cups all-purpose flour; beat on medium speed for 2 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Punch dough down. Remove dough to lightly floured surface; roll to 12 x 8-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Bake at 375°F for 35 to 36 minutes or until done. Remove from pan; let cool on wire rack.