Honey Graham Bread

Whole wheat flour, graham cracker crumbs, and wheat germ come together in this delicious bread. It's perfect for everyday, but good enough for company.


Details

Difficulty

Beginner

Yield

2 loaves

Prep Time

45 minutes

Rise Time

1 hour

Bake Time

30 to 35 minutes

Ingredients


  • 4-1/2 to 5 cups cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup graham cracker crumbs
  • 1/2 cup wheat germ
  • 2 (4-1/2 tsp.) 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 mixer bowl. Heat water, milk, honey and butter until very warm (120o to 130oF); gradually add to flour mixture. 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.