Honey Graham Bread
Makes 2 loaves
4 to 4-1 / 2 cups all-purpose flour
1 cup whole wheat flour
1 cup graham cracker crumbs
1 / 2 cup wheat germ
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 teaspoons salt
1 cup water
1 cup milk
1 / 3 cup honey
1 / 4 cup butter or margarine
In a large bowl, combine 1-1 / 3 cups all-purpose flour, whole wheat flour, graham cracker crumbs, wheat germ, undissolved yeast, and salt. Heat water, milk, honey, and butter until very warm (120o to 130oF). Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Uncover dough; divide in half. Roll each half to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jellyroll. Pinch seam and ends to seal. Place, seam sides down, in 2 greased 8-1 / 2 x 4-1 / 2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350oF for 30 to 35 minutes or until done. Remove from pans; cool on wire rack..
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 2.2 ounces (62 g)
Calories 160; Total fat 3 g; Saturated fat 1.5 g;
Cholesterol 5 mg; Sodium 250 mg; Carbohydrates 30 g;
Dietary fiber 2 g (0.9 g / oz); Sugars 6 g; Protein 4 g