Honey Whole Wheat Bread

One of my favorite cookbooks is my More With Less Cookbook by Doris Janzen Longacre. I did a lengthy review on it before and I would recommend reading the review (not just because I wrote it, but also because it has a lot of information about why the book was written). This book is such a great book for people looking to save money on groceries.

I recently went back to my More With Less Cookbook to get a new bread recipe to try. I was looking for something easy, using whole wheat flour and able to use as a sandwich bread. I thought I would try the recipe for Honey Whole Wheat Bread. Man, I'm glad I did! It ends up soft but slices well. It makes two loaves of bread which is good because the first loaf goes really fast!

Honey Whole Wheat Bread
makes 2 loaves

Combine in a mixer bowl:
3 c. whole wheat flour
1/2 c. nonfat dry milk
1 T. salt
2 pkg dry yeast (or 4 1/2 tsp yeast)

Heat in saucepan until warm (or in microwave):

3 c. water or potato water
1/2 c. honey
2 T. oil

Pour warm (not hot) liquid over flour mixture. Beat with electric mixer 3 minutes. Stir in:

1 additional cup whole wheat flour
4 - 4 1/2 c. white flour

Knead 5 minutes, using additional white flour if necessary. Place in greased bowl, turn, let rise until double in bulk. Punch into loaves. Place in greased 9x5" bread pans. Cover and let rise 40-45 minutes. Bake at 375 degrees for 40-45 minutes.

Let it cool and then slice. It is hard to resist it when it is hot because it smells so good!

This is a very sweet bread, perfect for toast with cinnamon sugar or jam. When we served it with soup it was a little too sweet. If I was going to serve it with soup again, I'd reduce the honey a bit (and probably let it rise a little longer). I make this primarily as a breakfast food and like the extra bit of sweetness. You decide.

Check out the More With Less Cookbook for even more cheap meals.

Enjoy!

Jill