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Honey Wheat Nugget Bread

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Ingredients
  Warm water 1⁄4 Cup (4 tbs) (105 F, 40 C)
  Active dry yeast 1⁄4 Ounce (1 Package, 1 Tablespoon)
  Honey 1 Teaspoon
  Warm water 1 Cup (16 tbs) (105 F, 40 C)
  Non fat dry milk powder 1⁄3 Cup (5.33 tbs)
  Cracked wheat 1⁄2 Cup (8 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Tablespoon
  Salt 1 Teaspoon
  Whole wheat flour 1 1⁄2 Cup (24 tbs)
  Bread flour/All purpose flour 2 Cup (32 tbs)
Directions

Pour 1/4 cup warm water into a small bowl; stir in yeast and honey until dissolved.
Set aside until foamy, about 15 minutes.
In a large bowl, combine 1 cup warm water, milk powder and cracked wheat.
Set aside 10 minutes.
Stir in yeast mixture, 1/4 cup honey, oil and salt.
Add whole-wheat flour; beat until smooth.
Cover with a dry cloth.
Set aside 20 minutes.
Add bread flour or all-purpose flour, 1/2 cup at a time, until dough pulls away from side of bowl.
Turn out on a lightly floured board.
Knead dough, adding flour as needed, until smooth and elastic.
Clean and grease bowl.
Place dough in bowl, turning to grease all sides.
Cover with a dry cloth.
Let rise in a warm place until doubled in size, about 2 hours.
Punch down dough by pushing your fist into center; pull edges of dough over center.
Turn out dough on a lightly floured surface.
Knead 5 times.
Grease a 9" x 5" loaf pan.
Shape dough into a loaf.
Place in greased pan.
Cover with a dry cloth.
Let rise until light, about 45 minutes.
Preheat oven to 375F (190C).
Bake until golden brown and loaf sounds hollow when tapped with your fingers, 30 to 35 minutes.
Immediately remove from pan.
Cool on a rack.

Recipe Summary

Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Honey

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