Honey Wheat Bread, Version III

1. 1

   Put the warm water in a large bowl. Sprinkle in the yeast, stir until dissolved, and let it sit until creamy. Add the warm milk, honey, oil, salt, and 1 1/2 cups all-purpose flour; mix thoroughly. Stir in the whole wheat flour and mix well. Add the remaining all-purpose flour, 1/2 cup at a time, until the dough is soft and workable (you may have some flour left over).

2. 2

   Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place it in a lightly oiled bowl and turn the dough to coat the top with oil. Cover the bowl with a damp cloth and let it rise in a warm place until doubled in volume, about 1 hour.

3. 3

   Lightly grease a 9x5 inch loaf pan. Punch down the dough and turn it onto a lightly floured surface. Shape the dough into a loaf and place it in the prepared pan. Cover and let it rise in a warm place until doubled in size, about 45 minutes. Preheat the oven to 375 degrees F (190 degrees C).

4. 4

   Preheat the oven to 375 degrees F (190 degrees C).

5. 5

   Bake in the preheated oven for 35 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove the loaf from the pan and cool on a wire rack.

• Calories 176.14 kcal Moderate
• Protein 5.72 g Moderate
• Carbs 33.83 g Moderate
• Total Fat 2.26 g Low Source
• Saturated Fat 0.33 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.37 mg Low Source
• Sodium 11.29 mg Low Source
• Fiber 3.61 g Moderate
• Sugar 3.26 g Moderate
• Added Sugar 0.5 g Low Source
• Calcium 23.08 mg Low Source
• Iron 1.6 mg Low Source
• Potassium 108.83 mg Low Source
• Vitamin A 8.15 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.13 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten