Honey of a Whole Wheat

The sweet, nutty flavor of honey and whole wheat makes this tasty loaf one of our most requested recipes.

Makes 1 loaf.	Small	Medium	Large
Water	---	3 tablespoons	1/3 cup
Milk	1/3 cup	1/2 cup	2/3 cup
Egg, room temperature	1	1	1
Oil	1 tablespoon	2 tablespoons	3 tablespoons
Honey	2 tablespoons	1/4 cup	6 tablespoons
Salt	1 teaspoon	1 1/2 teaspoons	2 teaspoons
Whole wheat flour	2/3 cup	1 cup	1 1/3 cups
Bread flour	1 1/3 cups	2 cups	2 2/3 cups
RED STAR® Active Dry Yeast	1 1/2 teaspoons	2 1/4 teaspoons	1 tablespoon

Bread Machine Method

Have liquid ingredients at 80 degrees F and all others at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select basic cycle and medium/normal crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading, making adjustments if necessary.

Mixer Methods

Using ingredient amounts listed for medium loaf, combine yeast, 1 cup bread flour, and salt. Combine liquids, except egg, and heat to 120 to 130 degrees F.

Hand-Held Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in whole wheat flour and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.

Stand Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add whole wheat flour and remaining bread flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While motor is running, add egg and liquid ingredients. Process until mixed. Continue processing, adding whole wheat flour and remaining bread flour until dough forms a ball.

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9- x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375 degrees F oven 30 to 40 minutes. Remove from pan; cool.