Signature Dish of Barb Schaller (Melba's Jammin')

Honey-Whole Wheat Bread

Recipe By: Barb Schaller
Serving Size: 16
Preparation Time: 3:00
Categories: Yeast Breads

3 cups stone ground whole wheat or graham flour
2 tsp gluten flour
1/2 tsp diastatic malt powder (King Arthur's)
1/3 cup honey
1/4 cup shortening
1 Tbsp salt
2 pkgs regular or quick-acting active dry yeast
2 1/4 cups very warm water (120° to 130°F)
3 cups all-purpose or unbleached flour (3 to 4)
Margarine or butter, melted

Mix whole wheat flour, gluten, malt powder, honey, shortening, salt and yeast in large bowl. Add warm water. Beat on low speed one minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.

Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40-60 minutes or until double.

Grease 2 loaf pans. Punch down dough and divide in half. Shape into two loaves. Brush loaves lightly with margarine. Cover and let rise 35-50 minutes, or until double.

Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 375°. Bake 40-45 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Cool on wire rack. 16 slices each loaf, 115 calories per slice.

Notes: Second Prize, Minnesota State Fair 1996. First Place 1999. Adapted from Betty Crocker Cookbook, page 54, 7th Edition. A great recipe! Dough is easy to work with.

Per serving (excluding unknown items): 50 Calories; 3g Fat (55% calories from fat); 0g Protein; 6g Carbohydrate; 0mg Cholesterol; 400mg Sodium. Food Exchanges: 1/2 Fat; 1/2 Other Carbohydrates

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