Honey-Whole Wheat Bread

My son Joshua made this bread on our Freezer Cooking Day and it was a smashing success! It wasn’t in our original plan, but the recipe will definitely will go into our favorite recipes! It was delicious and one reader asked about how we got it to rise SO HIGH! Well, I cannot take credit for anything related to this bread. Joshua, who is 12 years old, made it from beginning to end, completely on his own! He used the following recipe from the back of the Gold Medal Whole Wheat Flour bag (I couldn’t find the recipe online to link to).

So, as typing practice/a homeschool assignment (hehe), I asked Joshua type up the recipe for me to share on here, and he was happy to do it!

Honey-Whole Wheat Bread

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• Author: Rose
• Total Time: 2 hours 45 minutes

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Ingredients

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• 2 packages regular active dry yeast
• 1/4 cup warm water (105° F – 115° F)
• 1/2 cup honey
• 1/4 cup butter
• 3 tsp. salt
• 2 1/2 cups very warm water (120° F – 130° F)
• 4 1/2 cups Gold Medal whole wheat flour
• 2 3/4 to 3 3/4 cups Gold Medal all-purpose flour

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Instructions

1. In small bowl, dissolve yeast in warm water, set aside. In large bowl, mix honey, butter, salt, and very warm water; cool 5 minutes.
2. To cooled honey mixture, beat in 3 cups of the whole wheat flour with electric mixer on low speed, scraping bowl frequently, until moistened. Beat on medium speed for 3 minutes. Beat in remaining 1 1/2 cups whole wheat flour and dissolved yeast. With spoon, stir in 2 1/4 to 2 3/4 of all-purpose flour until dough pulls cleanly away from side of bowl.
3. Place dough on floured work surface. knead in remaining 1/2 to 1 cup all-purpose; continue kneading for 5 to 10 minutes until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80° F to 85° F) 30 to 45 minutes or until doubled in size.
4. Generously grease 2 (8×4 or 9×5 inch) loaf pans with shortening or cooking spray . Gently push fist into dough to deflate; divide in half. On lightly floured surface, roll each half of dough with rolling pin into 18×8-inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; pinch each end to seal. fold ends under loaf; place seam side down in pan. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
5. Heat oven to 375° F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350° F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool competely, about 1 hour.

• Prep Time: 2 hours
• Cook Time: 45 mins

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Enjoy!!! Doesn’t he look like he had fun? He had a little help from Noah, too!