A Recipe For Togetherness

Honey Harvest Wheat Bread

Yield:
1 loaf

Prep Time:
15 minutes

Proof Time:
15 minutes

Bake Time:
30 to 35 minutes

1-1/3 cups	warm water (100° to 110° F)
2 envelopes	Fleischmann’s^® Active Dry Yeast
1/3 cup	honey
1/4 cup	vegetable oil
1 teaspoon	salt
3 to 3-1/2 cups	whole wheat flour

Place about 1/2 cup warm water in large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, honey, oil, salt and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down; remove to lightly floured surface. Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jellyroll. Pinch seam and ends to seal. Place, seam side down in greased 9 x 5-inch loaf pan. Preheat oven to 375°F. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Bake at 30 to 35 minutes or until lightly browned. Remove from pan; cool on wire rack.

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