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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This came from Ingredients:
1 1/3 cups warm water (100 to 110 f) |
2 1/4 ounces active dry yeast |
1/3 cup honey |
1/4 cup vegetable oil |
1 teaspoon salt |
3 -3 1/2 cups whole wheat flour |
Directions:
1. Place about 1/2 cup warm water in large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, honey, oil, salt and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
2. Punch dough down; remove to lightly floured surface. Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jellyroll. Pinch seam and ends to seal. Place, seam side down in greased 9 x 5-inch loaf pan. Preheat oven to 375°F Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
3. Bake at 30 to 35 minutes or until lightly browned. Remove from pan; cool on wire rack.
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