Keith Bart’s Honey Wheat Communion Bread

1/2 c water, 110 to 115 F

4-1/2 t yeast (2 pkgs)

2 c milk, 110 to 115 F

1/4 butter or margarine, softened

1/3 c honey

1/4 c brown sugar

2-1/2 t salt

3 c whole wheat flour

4 to 4-1/2 c bread or all-purpose flour

Dissolve yeast in warm water. Let stand 10 minutes.

Combine warm milk, margarine, honey, brown sugar, salt. Add to yeast.

Add 2 c whole wheat flour and 3 c bread flour. Beat for 3 min with an electric mixer. Stir in remaining cup whole wheat flour and bread flour as needed to make a stiff dough.

Turn out dough onto a floured board and knead for 10 min, or until dough is smooth and elastic. Dough will be slightly sticky. Place dough in a large, greased bowl, turning to coat. Cover and let rise in a warm place until doubled (~75 min).

Punch down and let dough rest for 10 min. Divide into 2 portions. Shape each into a loaf; place shaped loaf into a well-greased loaf pan or onto a baking sheet. Cover and let rise in a warm place until doubled (~1 hour).

Preheat oven to 375F. Bake for 35 min or until loaf sounds hollow when tapped with fingers. Cover loaf with foil during the last 15 minutes to prevent a dark crust. Brush finished loaf with butter. Cool thoroughly.

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