Honey Wheat Yeast Bread
How-to Make Homemade Yeast Bread
One important thing to remember about making homemade yeast bread, is the yeast. You should always check the expiration date on the back of the yeast package to ensure that it has not expired. Now, yeast does have a long shelf life, but from my experience, it is best to pick one with a more current date.
Also whole wheat flour is better for our health than white processed flour which has all the good nutrients removed. Of course the health benefits of honey over sugar is also well documented.
You should be aware also that this process of making yeast bread can not be rushed, so you will need to have some time available to prepare and bake the Honey Wheat Yeast Bread or rolls.
The bread dough has to rise at least 3 times, but don't let that discourage you, as you can do other things around the house in the meantime. It will be well worth it though, when your family raves over your great homemade honey wheat yeast bread!
Ingredients:
2 packages active dry yeast (not rapid rise)
1 ¾ c. warm water
1 ½ t. salt
½ c. honey
¼ c. melted butter
1 egg well beaten
2 ½ c. white bread flour
2 ½ c. whole wheat flour
Additional melted butter for brushing on top of rolls.
Instructions:
- First dissolve yeast in warm water, 8 to 10 minutes. Mix together into the yeast mixture, honey, salt, egg and melted butter. Gradually add the whole wheat flour.
- Stir in the white/ bread flour small amounts at a time until thoroughly mixed and the dough begins to pull away from sides of bowl.
- Turn dough out onto a well floured board or counter and knead until smooth and elastic (about 5 min.) Use added flour as needed to work with dough if still moist.
- Place dough in large bowl with a small amount of oil in bottom. Turn dough over until coated with the oil and place smooth side up. Cover with clean dish towel and let rise in warm area where there are no drafts for 1 hour.
In about one hr, yeast bread dough will double in size. Punch down dough and let rise again about 30 minutes, covered. Punch down dough a final time and divide in two even portions to make it easier to work with. There are a few things you can do with the bread dough now. (Baking instructions follow.) To make yeast bread loaves:
Turn the dough under on the ends to make an even rounded loaf. Place each section in a greased loaf pan and let rise again 35 to 40 minutes or until doubled in size (do not cover). Brush top of bread with butter and bake as noted below.
To make large honey wheat rolls:
Roll each portion of yeast bread dough out to about 1 inch thick. With a large jar lid cut the dough into round sections. Place the rolls on greased cookie sheet and let rise again 35 to 40 minutes or until doubled again (do not cover). Brush tops of rolls with butter. Bake.
To make spiral rolls:
Roll out dough into a 6 x 14” rectangle shape. Cut strips about 1” wide using a sharp knife to keep the dough from tearing. Roll strips into spirals and place in greased muffin tins. Let rise 35 to 40 minutes or until doubled again (do not cover). Brush tops with melted butter. Bake.
To make clover leaf rolls:
Roll out dough into a 6" x 14” rectangle shape. Cut strips about 1” wide using a sharp knife to keep the dough from tearing. Cut strips again until you have 1” squares. Take each little square and tuck the corners under, making a small ball, (you may need to shape it a bit). Using a greased muffin tin, place 3 small balls in each cup. Let rise 35 to 40 minutes or until doubled again (do not cover). Brush tops with melted butter . Bake.
Bake: In a preheated 400° oven bake rolls for 12 to 15 minutes or until golden. Bake bread until tops are golden brown, oven times and temperatures may vary. Once you remove from oven, place on cooling rack and brush with melted butter again.
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