Honey Wheat Bread
Makes 1 loaf
3/4 cup warm water (100° to 110°F)
1 envelope FLEISCHMANN’S Active Dry Yeast
3/4 cup warm milk (100° to 110°F)
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon salt
2 to 2-1/2 cups all-purpose flour
2 cups whole wheat flour
Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, warm milk, honey, oil, salt, and 1-1/2 cups all-purpose flour; blend well. Stir in whole wheat flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Punch dough down. Remove dough to lightly floured surface; roll to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
Bake at 375°F for 35 minutes or until done. Remove from pan; let cool on wire rack.
Per serving :
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 2.8 ounces (79 g)
Calories 190; Total fat 3 g; Saturated fat 0.5 g;
Cholesterol 0 mg; Sodium 200 mg; Carbohydrates 36 g;
Dietary fiber 3 g (1.1 g / oz); Sugars 4 g; Protein 6 g