Honey Wheat Bread
- Ready In:
- 3hrs 30mins
- Ingredients:
- 11
- Yields:
-
2 loaves
ingredients
- 1 cup water
- 1 cup small curd cottage cheese
- 1⁄2 cup honey
- 1⁄4 cup shortening
- 1 egg (room temperature)
- 2 cups whole wheat flour
- 4 1⁄2 - 5 cups all-purpose flour
- 3 teaspoons salt
- 2 (1/4 ounce) packages dry yeast
- 2 teaspoons sugar
- 1⁄2 cup tepid water (to dissolve yeast in) or 1/2 cup warm water (to dissolve yeast in)
directions
- Heat 1 cup water, cottage cheese, 3 teaspoons salt and honey until hot (not boiling).
- Add shortening.
- Let cool until just warm to the touch and stir in 1 beaten egg.
- While cottage cheese mixture is cooling, add 2 packages yeast to 1/2 cup warm water mixed with 2 teaspoons sugar.
- Stir until yeast is dissolved and let sit 10 minutes for yeast to rise.
- Mix 2 cups whole wheat flour into cottage cheese, salt, honey, egg mixture.
- Add dissolved yeast and stir well.
- Mix 4 1/2 to 5 cups all purpose flour to make a stiff dough.
- Knead until smooth and elastic.
- Put in a large greased bowl and let rise until double.
- Punch down dough and shape into 2 loaves.
- Let rise again until double.
- Then bake at 350°F for 35 to 40 minutes.
- Remove loaves from oven and let cool.
- Brush warm loaves with a mixture of honey and butter for a soft crust.
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Reviews
-
What a great tasting bread. It was a firm loaf, but not at all dense. And it sliced nicely for sandwiches. I also appreciated the high protein aspect. The only problem I had was with the honey/butter mixture that I brushed on after baking. I ended up with a sticky loaf for several days. I do think that it kept the bread fresher since it did not dry out and a soft crust made it easier to slice, but I did not like sticking to the loaf every time I touched it. I probably had about equal parts of butter and honey; maybe that was not a good ratio.