Source:

Category: Breads

Classifications:

Qty Measure Ingredient

------------------------------------------------------------

2 1/2 to 3 cups all-purpose flour

3 1/2 cups whole wheat flour, divided

2 1/4oz pkgs active dry yeast

1 cup milk

1 1/4 cups water

1/4 cup honey

3 tablespoons butter OR margarine

1 tablespoon salt

Instructions: In a large mixing bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey butter and slat to 120* - 130*; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into two loaves; place in greased 8-in.x4-in.x2-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375* for 40-45 minutes. Remove from pans to cool on wire racks. Yield: 2 loaves.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1/2-inch slice (prepared with skim milk and margarine) equals 1 starch; also, 99 calories, 216 mg sodium, 0 cholesterol, 19 gm carbohydrate, 3 gm protein, 1 gm fat.

Serves: 1

Food Exchanges: