Honey Wheat Bread
Honey Wheat Bread is the secret ingredient to delicious sandwiches. Make lunches extra special and bake a loaf- no bread machine needed!
Servings 2 large loafs, 16 servings each
Baking Temp 200
Equipment
- Stand mixer with bowl and paddle attachment
- 9 x 5 x 3" loaf pans
- Instant read thermometer
Ingredients
- 4.25-4.5 cups bread flour, divided
- 2 1/4 ounce packages active dry yeast
- 1 cup water
- 1 cup low-fat cottage cheese
- 4 tablespoons margarine or butter
- 2 teaspoons salt
- ½ cup honey
- 1 cup whole wheat flour
- 2 large eggs, beaten
- ½ cup quick-cooking oats
- 2/3 cup chopped walnuts or pecans
Instructions
Making
- In a large bowl or bowl of stand mixer fitted with paddle attachment, combine 2 cups bread flour with yeast.
- Heat water, cottage cheese, margarine or butter, salt and honey until very warm (120°F – 130°F).
- Mix warm liquid into flour mixture. Stir in whole wheat flour, eggs, oats and walnuts or pecans. Gradually add enough remaining bread flour to make a soft, workable dough.
- Knead dough by hand or with dough hook until smooth and elastic, 8 – 10 minutes. Place in greased bowl; cover, let rise until doubled, about 1 hour.
- Punch down dough and divide in half; shape into two loaves. Place in greased 9 x 5 x 3-inch loaf pans.
- Cover; let rise until doubled, about 1 hour. Near the end of the rise, preheat oven to 350°F.
- Bake until golden brown and an instant-read thermometer inserted in center registers 200°F, 40 – 45 minutes. To prevent excess browning, cover with foil the last 5 – 10 minutes. Remove from pans and let cool on wire rack.
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