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Honey-Whole Wheat Loaf

Honey-Whole Wheat Loaf
  • Prep 25 min
  • Total 3 hr 55 min
  • Servings 16
Homemade bread! The flavor from whole wheat flour, high-fiber cereal and honey makes the effort all worth it.
By Betty Crocker Kitchens
Updated January 9, 2009
Make With
Make With
Gold Medal Flour

Ingredients

  • 2 1/2 to 2 3/4 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1 package regular or quick* active dry yeast
  • 1 1/2 cups very warm water (120°F to 130°F)
  • 1/4 cup honey
  • 1 tablespoon olive or vegetable oil
  • 1 cup Gold Medal™ whole wheat flour
  • 1 cup Fiber One™ original bran cereal
  • Additional honey, if desired

Steps

  • 1
    In large bowl, mix 1 3/4 cups of the all-purpose flour, the salt and yeast. Add warm water, 1/4 cup honey and the oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in whole wheat flour and cereal. Stir in enough remaining all-purpose flour, 1/4 cup at a time, to make dough easy to handle.
  • 2
    Place dough on lightly floured surface; gently roll in flour to coat. Knead about 10 minutes or until smooth and springy. Spray large bowl with cooking spray. Place dough in bowl, and turn greased side up. Cover; let rise in warm place about 1 1/4 hours or until double. (Dough is ready if indentation remains when touched.)
  • 3
    Spray cookie sheet with cooking spray. Gently push fist into dough to deflate. Shape into about 9-inch round loaf. Place on cookie sheet. Cover; let rise in warm place about 40 minutes or until double.
  • 4
    Heat oven to 350°F. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour, before slicing. Serve with additional honey.

  • When making yeast bread, it's important to stick to the temperature given for the liquid in the recipe. If the liquid is too cold, it won't activate the yeast and the bread won't rise. If it's too hot, it kills the yeast, also resulting in bread that won't rise. Use an instant-read thermometer or candy thermometer to take the temperature of the liquid.

Nutrition Facts

Serving Size: 1 Slice
Calories
140
Calories from Fat
10
Total Fat
1 1/2g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
90mg
4%
Potassium
85mg
2%
Total Carbohydrate
28g
9%
Dietary Fiber
3g
13%
Sugars
4g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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