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HONEY WHEAT BREAD OR ROLLS
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Ingredients
1/2 cup water (110 to 115 degrees F)
4 1/2 tsp. yeast (2 packages)
2 cups skim milk
1/4 cup margarine
1/3 cup honey
1/4 cup brown sugar
2 1/2 tsp. salt
1/2 cup wheat germ, optional
2 Tbsp. wheat gluten, optional
3 cups whole wheat flour, divided
4 to 4 1/2 cups bread flour, divided*
Method
In a large mixing bowl, dissolve yeast in water; let stand 10 minutes.
In another bowl, warm milk to 110 to 115 degrees F. Stir in margarine, honey, brown sugar, and salt; let cool to lukewarm.
Add milk mixture to yeast; add wheat germ (optional), wheat gluten (optional), 2 cups whole wheat flour, and 3 cups bread flour. With an electric mixer, beat for 3 minutes.
Stir in remaining cup of whole wheat flour and additional bread flour as needed to make a stiff dough. Place dough on a floured board and knead for 10 minutes or until dough is smooth and elastic. Dough will be slightly sticky to the touch. Place dough in a bowl coated with nonstick spray, turning once to coat the top. Cover and let rise in warm place, free from draft, until doubled in size, about 75 minutes.
Punch down and let dough rest for 10 minutes. Coat a 9x5-inch pan with nonstick cooking spray.
Divide dough into 2 portions. Shape each portion into a loaf. Using a rolling pin, roll each portion into a 14x9-inch rectangle. Starting at the short end, roll dough tightly. Pinch dough to seal ends. Place loaf in prepared pan. (Or shape into rolls and place on greased baking sheets.) Cover and let rise in warm place until doubled, about 1 hour.
Preheat oven to 375 degrees F.
Bake for 35 minutes or until loaf sounds hollow when tapped with fingers. (To prevent a dark crust, cover loaf the last 15 minutes of cooking time.) Remove from pans and brush with butter. Cool thoroughly before storing. For rolls, bake at 375 degrees F for 15 minutes or until golden.
*Note: Whole wheat flour may be substituted in equal portions (minus 1 Tbsp. per cup) for all-purpose or bread flour.
Makes 2 loaves (16 slices per loaf, 2-ounce slices) or 2 1/2 dozen rolls
Source: Wheat Foods Council
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