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Honey Whole Wheat Bread

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Prep Time: 105 min Serves: 32
Cooking Time: 40 min Yield: 32 slices
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Moist and delicious bread, perfect for sandwiches.



1. In a small bowl, dissolve yeast in 1/4 cup warm water (105-115F); set aside. In large bowl, mix honey, margarine, salt and 2 1/2 cups very warm (120-130F) water; cool 5 minutes.

2. To cooled honey mixture, beat in 3 cups of the whole wheat flour with electric mixer on low speed, scraping bowl frequently, until moistened. Add flax seed, beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour and dissolved yeast. With a spoon, stir in 2 1/4 to 2 3/4 cups of the all purpose flour until dough pulls cleanly away from side of bowl.

3. Place dough on floured work surface. Knead in remaining 1/2 to 1 cup all purpose flour; continue kneading 5 to 10 minutes until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80F to 85F) 30 to 45 minutes or until doubled in size.

4. Generously grease 2 (8x4 or 9x5 inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. On lightly floured surface, roll each half of dough with rolling pin into 18x8 inch rectangle. Starting with one 8 inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; pinch each end to seal. Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.

5. Heat oven to 375F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.


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