HONEY WHEAT SOURDOUGH BREAD
We've been enjoying this slightly sweet bread almost daily for more than 10 years. A fellow teacher shared the recipe with me when my family lived in New York. I was sure to pack up the recipe when we headed west. &Mdash; Evelyn Newlands, Sun Lakes, Arizona
Provided by Taste of Home
Time 45m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add the butter, honey, molasses, Sourdough Starter, wheat germ, sugar, baking soda, salt, whole wheat flour and 2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Brush with oil. Bake at 375° until browned, 25-30 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 109 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
HONEY WHEAT BREAD I
This is a county fair blue ribbon winning loaf - it is delicate and soft.
Provided by Kristin Zaharias
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h30m
Yield 24
Number Of Ingredients 11
Steps:
- Dissolve yeast and sugar in 1/2 cup warm water.
- Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
- Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
- Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
- Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 24.5 g, Cholesterol 7.1 mg, Fat 4.8 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 218.7 mg, Sugar 4.7 g
SOURDOUGH HONEY WHOLE WHEAT BREAD
Make and share this Sourdough Honey Whole Wheat Bread recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Yeast Breads
Time 37m
Yield 1-2 loaves
Number Of Ingredients 7
Steps:
- Dissolve yeast in 1 cup warm water.
- Mix yeast, starter, honey, salt and shortening with 3 cups flour.
- Add more flour as needed to make a stiff dough.
- Knead 150 strokes on a floured surface and place in a greased bowl.
- Cover and let rise 1 to 1 1/2 hours until doubled in size.
- Punch down, let double again.
- Punch down and roll into tight loaf.
- Grease and place in bread pan.
- Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped.
Nutrition Facts : Calories 2356, Fat 32.1, SaturatedFat 7, Sodium 2355.1, Carbohydrate 490.1, Fiber 54.9, Sugar 141.2, Protein 68.8
HONEY WHEAT SOURDOUGH BREAD WITH QUINOA
A nutritious artisan bread with Old World taste and texture.
Provided by Harmonica
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 5h20m
Yield 16
Number Of Ingredients 11
Steps:
- Bring 1 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Whisk sourdough starter, milk, honey, olive oil, yeast, and salt together in a large bowl. Add cooked quinoa and mix until incorporated. Add flour, 1 cup at a time, mixing after each addition to form long strands of gluten.
- Knead dough for 10 minutes, adding more flour as needed to make dough workable. Set bowl on the counter, cover with a cloth, and let rise until doubled in size, 2 to 4 hours.
- Punch dough down, shape into 2 loaves, and place into well greased and floured baking pans. Wet tops of loaves slightly and press oats into the surface. Cover with a cloth and let rise in a warm place until doubled in size, 2 to 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until loaves sound hollow when you tap on the surface, 30 to 35 minutes. Remove from the oven and let sit in pans for 5 to 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 26.5 g, Cholesterol 1.4 mg, Fat 3.5 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 449.3 mg, Sugar 4.5 g
BEST EVER SOURDOUGH OATMEAL BREAD
Just as oatmeal bread is a good way to start moving to whole grain bread, oatmeal sourdough is a good way to introduce sourdough bread. It's a bit lighter than many sourdoughs, with a softer texture.
Provided by Renee Pottle
Categories Bread
Time 50m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Mix all ingredients in a large bowl or your stand mixer bowl.
- Combine until a loose dough forms. Cover and let sit 30 minutes.
- Knead dough 5 - 10 minutes or until dough is smooth. The dough will still be quite wet. That's ok if you are using a stand mixer. If you are kneading by hand you my need to add a little more flour to keep the dough from sticking. Just add as little as possible as we want to keep this a soft dough.
- Place dough in a greased bowl, cover and let rise in a warm place, about 2 hours.
- Shape dough and place in a large greased loaf pan. Cover and let rise for an additional 1 - 1½ hours.
- If you are using a regular metal or glass loaf pan bake at 375 degrees for 50 - 55 minutes or until the interior reaches 200 degrees (I use my trusty digital thermometer for this). If you are using an unglazed terra cotta pan (like I do, shown above) follow the directions that come with the pan. For example, I soak the pan in water for 15 minutes and then place the bread in a cold oven, set the temperature to 475 and bake for about 50 minutes.
- When done, remove from pan and let cool for at least 15 minutes before cutting. This is important to let the crumb set so you will get nice even slices.
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