Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk Powder | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups whole wheat flour, divided
- ½ cup instant non-fat dry milk powder
- 1 tablespoon salt
- 2 (¼-ounce) envelopes active dry yeast
- 3 cups water, divided
- ½ cup honey
- 2 tablespoons butter or margarine
- 2 to 3 cups all-purpose flour
Directions
Beat 3 cups whole wheat flour, dry milk powder, salt, and yeast at low speed with a heavy-duty electric mixer until combined.
Bring 2 cups water to a boil over medium heat; add honey and butter, stirring until butter melts.
Remove from heat, and stir in 1 cup cold water (mixture will register about 120°F)
Add honey mixture to flour mixture, beating at low speed 1 minute.
Increase speed to medium, and beat 2 more minutes.
Gradually add remaining wheat flour and enough all-purpose flour to make a soft dough.
Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide into 2 equal portions.
Roll each portion into a 15- x 10-inch rectangle.
Roll each up jellyroll fashion, beginning with short end.
Fold ends under, and place each, seam side down, in a 9- x 5-inch loaf pan.
Cover and let rise in a warm place (85°F), free from drafts, 45 minutes or until doubled in bulk.
Bake at 375°F for 40 to 45 minutes, shielding with aluminum foil after 25 minutes to prevent excessive browning.
Note: equal amounts of whole wheat and all-purpose flour may be used.
Category:Cathy's Recipes
Category:Bread Recipes