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Old-Fashioned Honey-Whole Wheat Bread
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Prep Time:
35 minutes
Total Time:
3 hours 10 minutes
Revitalize a classic dish with a modern twist for a delicious trip down memory lane.
Ingredients:
  • 3 cups stone-ground whole wheat flour or graham flour
  • 1/3 cup honey
  • 1/4 cup shortening
  • 1 tablespoon salt
  • 2 packages regular or quick active dry yeast
  • 2 1/4 cups very warm water (120°F to 130°F)
  • 3 to 4 cups Gold Medal™ all-purpose flour or Better for Bread™ flour
  • Butter or margarine, melted, if desired
Instructions:
  • Combine whole wheat flour, honey, shortening, salt, and yeast in a large bowl. Pour in warm water and mix with an electric mixer on low speed for 1 minute, scraping the bowl often. Increase speed to medium and mix for another minute, scraping the bowl regularly. Gradually add all-purpose flour, 1 cup at a time, until the dough reaches a manageable consistency.
  • Transfer the dough onto a floured surface. Knead for roughly 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl with the greased side up. Cover and allow it to rise in a warm spot for 40 to 60 minutes until it doubles in size. The dough is ready if an indentation stays when touched.
  • Prepare two loaf pans by generously greasing the bottoms and sides with butter. Use pans that are 9x5x3 or 8 1/2x4 1/2x2 1/2 inches in size.
  • Flatten out dough into two 18x9 inch rectangles on a lightly floured surface. Roll tightly from the 9-inch side to create loaves. Pinch to seal after each turn and press the ends to seal. Fold ends under the loaf, place seam side down in a pan, brush with butter, cover, and let rise until doubled in a warm place for 35 to 50 minutes.
  • Place the oven rack in the lower position. Preheat the oven to 375°F.
  • Bake for 40 to 45 minutes until loaves are deep golden brown and sound hollow when tapped. Then, remove from pans to a wire rack and brush with butter. Let cool.

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