HONEY-WHOLE WHEAT BREAD Recipe ~Makes 2 loaves

I’ve had this recipe a long time … but this is the first time I’ve made it 😉

It’s a simple recipe, with few ingredients.

I make my bread on laundry day, and set it to rise atop the warm dryer.

Honey-Whole Wheat Bread Recipe

2 packages active dry Yeast * ½ cup warm Water (105 – 115-degees using a candy thermometer) * 1/3 cup Honey * ¼ cup Shortening * 1 tablesoon Salt * 1¾ cups warm Water * 3 cups Whole Wheat Flour * 3 – 4 cups all-purpose Unbleached Flour * margarine or butter, softened

Ingredients.

Dissolve yeast in ½ cup warm water in a large mixing bowl. Stir in honey, shortening, salt, 1¾ cups warm water, and whole wheat flour: beat until smooth. Mix in enough all-purpose flour to make dough easy to handle.

Yeast, honey & shortening.

Whole wheat flour added ...

Mixing all ingredients.

Turn dough out on a lightly floured surface; knead until smooth and elastic – about 10 minutes.

Kneading the dough ...

Place in a greased bowl, and turn greased side up; cover and let rise in a warm place until double – about 1 hour. (Dough is ready if an indentation remains when touched).

Setting dough to 1st Rise.

Rising under a basket atop the dryer, on Laundry Day; covered with towels to keep the warmth ...

There's the indentation; a very nice rise.

Punch dough down, and divide into halves. Flatten each half with hands or a rolling pin into a rectangle: 18” x 9”. Fold crosswise into thirds, overlapping the 2 sides. Roll up tightly, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with flat of hand to seal – fold ends under loaf.

Punching the dough down ...

Dividing the dough evenly.

A rough estimation of 18-inches in length.

The tri-fold ...

I'm pretty rough with beating the bubbles out of the dough. LOL

Rolled and sealed loaf; ready for the greased pan.

Place loaves, seam side down, in 2 greased 9” x 5” x 3” or 8½” x 4½” x 2½” baking pans. Brush with margarine or butter – let rise in a warm place until double – about 1 hour.

Placed atop the dryer again, for the 2nd Rise. Recover with towel-shrouded overturned laundry basket.

 A good rise.

Heat oven to 375-degrees. Bake loaves until they are a deep golden brown and sound hollow when tapped – 40 to 45 minutes. Remove from pans and cool on wire rack.

Sprayed with butter-flavored cooking oil for a nice crust browning ...

Covered with foil the last 25 minutes so top crust doesn't burn.

Perfect!

Buttered to soften crust - and set on sides, on a wire rack, to cool. Covered while cooling.

Wire rack indentations make for nice, even slices.

It smells SO YUMMY! And it's a balanced moistness, too.

Brooke Ligertwood – ‘Honey In The Rock’ song:

(https://www.youtube.com/watch?v=v4dIoOdLSOA)

8 ct. slices wrapped in plastic wrap & foil, for the freezer. Whole Loaf; halved for my use; recycled wrapper.