Milk And Honey Wheat Bread Recipe

Name: Milk And Honey Wheat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cups milk; 2 tablespoons honey; 1 tablespoon maple syrup; 3 tablespoons canola oil; 2 1/2 cups bread flour; 1 1/4 cups whole wheat flour; 1/3 cup wheat bran; 2 teaspoons salt; 2 tablespoons vital gluten; 2 teaspoons active dry yeast

Servings: persons

1 2/3 cups milk
2 tablespoons honey
1 tablespoon maple syrup
3 tablespoons canola oil
2 1/2 cups bread flour
1 1/4 cups whole wheat flour
1/3 cup wheat bran
2 teaspoons salt
2 tablespoons vital gluten
2 teaspoons active dry yeast

1
Scald milk and cool to room temperature.
2
Pour into pan; add oil, honey and maple syrup.
3
Spoon in remaining ingredients except yeast.
4
Make a trench on top of flour and add yeast.
5
Select dough cycle.
6
Check your dough.
7
Add a bit of water or flour to have a proper consistency.
8
After machine is done, shape into 2 loaves.
9
Let rise until double.
10
Bake 30 minutes in preheated oven 350*.
11
Tip that really works:
12
I boil 2 cups water in microwave for 4 minutes.
13
Place bread uncovered inside steamy microwave OFF with water still inside.
14
Let bread rise 30 minutes.
15
Bake in preheated oven.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 2/3 cups milk, 2 tablespoons honey, 1 tablespoon maple syrup, 3 tablespoons canola oil, and more.

Yes, Milk And Honey Wheat Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Milk And Honey Wheat Bread

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