Honey Wheat Bread

By request, here is the recipe that I use to make loaf bread, for sandwiches and toast.  It took a lot of playing around with ingredients, but I have come up with a wheat bread that is light, fluffy, and oh so yummy with PB&J. 

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

Place all ingredients, except the egg yok and water, in your bread machine in the order recommended by the manufacturer.  Set to the dough cycle. 

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!