Unlike the Spinach and Feta bread that I've posted before, which is really more of a lunch or dinner bread, this bread can be spread with jam or eaten with dinner, used for toast at breakfast, or made into sandwiches. And, like most of my favourite recipes, it's really easy to make.
The bread cooling:
Sliced up to be paired with the Sweet Potato and Parsnip soup that I made for lunch tomorrow:
Honey Whole-Wheat Bread
1 1/8 cups warm water
3 tbsps. honey
1/3 tsp. salt
2 tbsps. vegetable oil
1 cup whole-wheat flour
2 cups whole-wheat bread flour
1 1/2 tsps. breadmaker yeast
1. Add water, honey, salt, oil, and flours to the breadmaker pan in the order listed. Do not mix.
2. Make a small well in the flour, and add the yeast.
3. Place pan in the breadmaker, and select the whole-wheat setting (#5 on my breadmaker), choosing the 1.5 lb. loaf and baking it on the light setting. The bread will take about 3 hours and 40 minutes to rise, rest and bake.