Homemade Honey Wheat Bread
Published: November 1, 2009
Thankfully, the carb-free craze is not as frenzied as it once was. Not that I ever subscribed to the no-carb diet anyway because frankly, I like bread too much, especially homemade bread. In my book, the only thing that tops the soothing smell of fresh evergreen is the wafting whiff of fresh-baked bread. When I was a kid and winter break arrived, I never asked for cookies, cakes or other confectionery creations. The food I craved was homemade honey wheat bread, topped only with a thin layer of butter so as to not mask or alter the taste of this soft and sweet holiday treat.
Photo by John and Tanya Bäck
Makes 1 loaf.
- 1½ cups water
- 1 cup (8 ounces) cottage cheese
- ½ cup honey
- ¼ cup margarine
- 1 egg
- 5 cups white flour
- 1 cup whole wheat flour
- 3 teaspoons salt
- 2 packages yeast
Heat water, cottage cheese, honey and margarine until warm.
Add egg and put in big bread bowl.
Add 2 cups white flour, 1 cup whole wheat flour, 3 teaspoons salt, and 2 packages of yeast. Mix with a wooden spoon.
Add 2 more cups white flour, mix it in, then add last cup of whiteflour.
Mix until it leaves the side of the bowl to make a big ball.
Knead for 2 minutes and place in 75-degree oven on low rack.
Let rise for 1½ -2½ hours.
Knead for 1 minute.
Cut in two parts and place in bread pans to bake. (Grease pans before placing dough in them.)
Bake in 350-degree oven for 25 to 30 minutes.