Best 100 Honey Whole Wheatcracked Wheat Bread Recipes

PRIZE WINNING HONEY WHOLE WHEAT BREAD

Steps:

• In a small bowl, combine lukewarm water and 5 ml honey. Add yeast and let stand 10 minutes.
• In a large bowl, combine milk powder and hot water. Add shortening, salt, and reaming honey. Stir until dissolved and add cold water.
• Stir in yeast mixture with a fork and add to milk mixture.
• Add half the flour and beat with a spoon until smooth. Add remaining flour, gradually mixing thoroughly using just enough flour to prevent stickiness.
• When dough is stiff, turn out on to a floured board and knead until smooth and satiny, about 10 minutes.
• Shape into smooth ball and place in a well greased bowl.
• Cover and let rise in a warm place until doubled. Punch dough down.
• Let rise again, when doubled divide into 4 equal portions.
• Let rise 10 minutes.
• Shape into loaves and place in 4 loaf pans.
• Let rise until doubled.
• Bake in 400F oven for about 15 minutes, then reduce heat to 350F and bake 25-30 minutes until loaves sound hollow when tapped.

WHOLESOME HOMEMADE HONEY WHOLE WHEAT BREAD

Steps:

• Dissolve yeast in warm water.
• In a large bowl, combine butter, molasses, honey and salt and mix well.
• Add yeast mixture and then gradually add flours.
• Turn onto floured surface and knead until smooth.
• Place in buttered bowl and let rise until double.
• Punch down and let rest for a few minutes.
• Divide dough into 4 parts and shape into loaves.
• Place in greased pans and let rise for about an hour.
• Bake at 375* for 35 to 40 minutes.

EASY 100% WHOLE WHEAT BREAD

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.