- Juanita Weaver-Reiss
Wing it Wednesday - Honey Wheat bread - Dairy free
I have always just made bread in a bread machine. Well, there were a couple of times when I attempted to knead some dough and come out with a bread that wasn't tough like a board. The board consistency happened more often than not. I gave up kneading and only made bread in a bread machine.
This recipe is a dairy free bread. It does use regular flour and does require a little kneading.
Honey Wheat Bread
Prep 30 minutes
Cook 30 minutes
Additional 1 hour
Total 2 hours
Yield: 2 loaves
2 cups warm water (110 degrees F/45 degrees C)
2 cups whole wheat flour
1 tablespoon active dry yeast
1 teaspoon salt
1/3 cup honey
1/3 cup olive oil
5 cups all purpose flour
Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and olive oil. Work all purpose flour in gradually. Turn dough out onto a lightly floured surface and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let it rise in a warm place until doubled in bulk about 45 minutes.
Punch down the dough. Shape into two loaves, and place them into two 9 x 5 inch loaf pans with parchment paper. Allow to rise until dough is 1 to 1 1/2 inches above the pan.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
Nutrition Facts: 171.5 calories, 4.3 gram protein, 31.2 gram carbohydrates, 0 mg cholesterol, 98.4 mg sodium
Why you might want to work with Juanita as your dietitian.
"My digestive issues went away since week 1 of doing the diet. I am "all over" feeling better in the following areas:
improved mood" Betsy