Yield: 1 loaf
Ingredients:
1. 1-1/3 cups warm water (100° to 110° F)
2. 2 envelopes Fleischmann’s® Active Dry Yeast
3. 1/3 cup honey
4. 1/4 cup vegetable oil
5. 1 teaspoon salt
6. 3 to 3-1/2 cups whole wheat flour
Method: 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.
Ingredients:
1. 1-1/3 cups warm water (100° to 110° F)
2. 2 envelopes Fleischmann’s® Active Dry Yeast
3. 1/3 cup honey
4. 1/4 cup vegetable oil
5. 1 teaspoon salt
6. 3 to 3-1/2 cups whole wheat flour
Method: 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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