Honey Wheat Bread
- 1 cup white bread flour
- 1 1/2 cups whole wheat flour
- 1 cup milk
- 2 tbsp. butter, melted
- 3 tbsp. honey
- 1 tsp. salt
- 1 tbsp. sugar
- 1 tbsp. dry active yeast (for this recipe I use Hodgson Mills yeast for wheat bread, but you can use any old dry active yeast).
- 1 egg yolk
- 1/2 tsp of water
Once the dough cycle has finished, remove the dough from the machine. Knead the dough briefly to remove the air bubbles.
Roll the dough out into a large circle with a rolling pin.
Roll the dough up tightly into a fat cylinder. This further removes the air bubbles.
Grease a loaf pan with cooking spray. Place the roll in the loaf pan. Cover with plastic wrap sprayed with cooking spray and place in a warm spot to rise for another hour or two until doubled in size.
After it has risen, preheat the oven to 350 degrees.
In a small bowl, mix one egg yolk with 1/2 tsp of water.
Brush the loaf with the egg wash. Bake in the oven for 20-25 minutes or until the top is golden brown and the loaf has a hollow sound when tapped.
Allow to cool completely before removing from the pan and slicing.
Until next time, happy and HEALTHY cooking!