Honey Wheat Bread II

• servings: 24 servings
• active time: 30 minutes
• total time: 2 hours

Ingredients

2 cups warm water (110 degrees F/45 degrees C)

2 cups whole wheat flour

1 tablespoon active dry yeast

1 teaspoon salt

⅓ cup honey

⅓ cup vegetable oil

5 cups all-purpose flour

Directions

Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.

Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.

Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

Nutrition

• Calories: 172 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Sodium: 98 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 4 g