“This is a double batch of Honey Whole Wheat bread, yielding two 2 pound loaves, written for using a Kitchen Aid.”
READY IN:
2hrs 45mins
SERVES:
39
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve 1 T honey in the warm water in a small bowl. Add yeast and let mixture stand 10 minutes.
  2. Place 6 cups flour, salt, and wheat gluten in mixer bowl. Mix on speed 2 for 15 seconds. Continue on speed 2 and gradually add yeast mixture, butter, honey and milk.
  3. Mix 1 1/2 minutes longer, scraping bowl if necessary.
  4. Continue on speed 2, add remaining flour 1/2 cup at a time, and mix about 2 minutes more, or until dough cleans side of bowl.
  5. Knead on speed 2 about 2 minutes longer after dough cleans side of bowl.
  6. Transfer to an oiled bowl, and let rise in a warm, draft free environment for 1 hour or until doubled in size.
  7. Punch down dough and divide in half. Shape dough and divide into two oiled bread pans.
  8. Cover, and let rise in a warm, draft free environment for 1 hour or until doubled in size.
  9. Bake at 400 degrees for 15 minutes, then reduce oven to 350 degrees and bake 20-30 minutes longer.
  10. Remove from oven and let cool completely on wire wracks.

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