Whole-Grain Honey Bread Recipe

Name: Whole-Grain Honey Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package dry yeast (about 2 1/4 teaspoons); 1 cup warm water (100u00b0 to 110u00b0); 1/2 cup warm 2% reduced-fat milk (100u00b0 to 110u00b0); 15.9 ounces gluten-free Montina all-purpose baking flour blend (about 3 cups); 0.9 ounce flaxseed meal (about 1/4 cup); 1/2 cup certified gluten-free old-fashioned rolled oats; 1 tablespoon xanthan gum; 1 1/2 teaspoons salt; 1/2 teaspoon baking soda; 1/2 cup honey; 1/4 cup butter, melted; 1 teaspoon cider vinegar; 3 large egg yolks; 3 large egg whites; Cooking spray

Servings: persons

1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100u00b0 to 110u00b0)
1/2 cup warm 2% reduced-fat milk (100u00b0 to 110u00b0)
15.9 ounces gluten-free Montina all-purpose baking flour blend (about 3 cups)
0.9 ounce flaxseed meal (about 1/4 cup)
1/2 cup certified gluten-free old-fashioned rolled oats
1 tablespoon xanthan gum
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 cup honey
1/4 cup butter, melted
1 teaspoon cider vinegar
3 large egg yolks
3 large egg whites
Cooking spray

1
Dissolve yeast in 1 cup warm water and milk in a small bowl; let stand 5 minutes.
2
Weigh or lightly spoon flour blend and flaxseed meal into dry measuring cups; level with a knife. Place flour blend, flaxseed meal, oats, and next 3 ingredients (through baking soda) in a large bowl, stirring with a whisk. Slowly add yeast mixture, honey, butter, vinegar, and egg yolks, beating with a mixer at low speed. Increase speed to high; beat 1 to 2 minutes until well blended.
3
Place egg whites in a bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gently fold egg white mixture into batter. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85u00b0), free from drafts, 1 hour or until dough is just above top of pan.
4
Preheat oven to 375u00b0.
5
Bake at 375u00b0 for 10 minutes. Cover with foil; bake an additional 35 minutes or until very browned. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

914

kcal

Calories

Fat

123

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 15 ingredients. The key ingredients include: 1 package dry yeast (about 2 1/4 teaspoons), 1 cup warm water (100u00b0 to 110u00b0), 1/2 cup warm 2% reduced-fat milk (100u00b0 to 110u00b0), 15.9 ounces gluten-free Montina all-purpose baking flour blend (about 3 cups), and more.

Yes, Whole-Grain Honey 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.

Whole-Grain Honey Bread

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