War Eagle Mill Whole Wheat Honey Bread

Hands on Time: 20 minutes
Baking Time: 30-35 minutes
Total Time: 2 hours 45 minutes including rise time
Yield: 2 medium loaves

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Rating: 5.0/5 (1 vote cast)

A wonderful, all purpose sandwich, toast and dinner bread in a lowfat version!

Ingredients

  • 2 packages (2 scant tablespoons) dry active yeast
  • 1/2 cup warm water
  • 2 cups warm skim (or 2%) milk
  • 3 tablespoons honey
  • 3 cups WEM Whole Wheat Flour
  • 1 tablespoon vegetable or olive oil
  • 2 teaspoons salt
  • 3-3 1/2 cups WEM All-Purpose (unbleached) Flour

Instructions

  1. In small bowl or measuring cup, dissolve yeast in warm water.
  2. In large mixing bowl, stir honey into warm milk.
  3. Stir in 3 cups whole wheat flour and yeast.
  4. Beat vigorously by hand for 3 minutes or with an electric mixer for 1 minute.
  5. Cover this sponge with plastic wrap, set in a warm place for 30 minutes.
  6. Fold in the salt and oil, not cutting into the mixture, but turning and folding the whole mass over.
  7. Work in the unbleached flour cup by cup, adding flour as needed to prevent sticking.
  8. Turn out on a floured surface and knead for 10 minutes by hand or with an electric mixer dough hook attachment for 7 minutes.
  9. Place in a clean, oiled bowl, turning once.
  10. Cover with plastic wrap, set in a warm place and let rise for 60-90 minutes.
  11. Deflate dough and shape into 2 loaves. Place in two 9 X 5 inch oiled loaf pans.
  12. Cover and let rise for 20-30 minutes or until doubled in size.
  13. Preheat oven to 375 degrees.
  14. Bake 30-35 minutes until loaf sounds hollow when thumped and loaf is golden brown.
  15. Remove from pans and cool on rack

Recipe Tips and Tricks

For a soft crust, brush tops with butter or oil.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
1-866-492-7324 | Contact