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Honey Whole Wheat Bread

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  Dry yeast 2 1⁄4 Teaspoon (1 Package)
  Warm water 1 Cup (16 tbs) (100 To 110 Degree F)
  Bread flour 2 1⁄4 Cup (36 tbs), divided
  Whole wheat flour 1 Cup (16 tbs)
  Honey 3 Tablespoon
  Butter 2 Tablespoon, melted
  Salt 1 Teaspoon
  Cooking spray 1

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
2. lightly spoon flours into dry measuring cups; level with a knife. Add whole wheat flour, honey, butter, and salt to yeast mixture; beat with a mixer at medium speed 2 minutes or until smooth. Gradually add 2 cups bread flour to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
4. Punch dough down. Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing to eliminate air pockets; pinch seams and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
5. Preheat oven to 375°.
6. Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1654 Calories from Fat 284

% Daily Value*

Total Fat 33 g50.1%

Saturated Fat 16.7 g83.4%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 1972.8 mg82.2%

Total Carbohydrates 299 g99.8%

Dietary Fiber 23.7 g94.8%

Sugars 38.2 g

Protein 49 g98.9%

Vitamin A 15.3% Vitamin C 0.43%

Calcium 10.3% Iron 50.8%

*Based on a 2000 Calorie diet

Honey Whole Wheat Bread Recipe