Low Sodium Honey Wheat Bread- Great alternate for bread for sodium restricted diets
Portion Size: 1 slice
Ingredients: Yields: 12
| Ingredients | Notes: |
| 1 teaspoon fresh yeast | |
| 1 cup plus 1 tablespoon lukewarm water | |
| 1 ½ tablespoons unsalted butter, melted | |
| 1 ½ cups bread flour | |
| 1 ½ cup whole wheat flour | |
| ¼ cup honey | |
| 1 tablespoon nonfat dry milk powder |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Crumble yeast in water for 5 minutes. | |
| 2 | Add Melted butter, milk powder, honey and mix. Add 1 c. bread flour and 1 ½ cup whole wheat flour and mix. Continue to add flour ¼ cup at a time and mix until the mixture balls up and pulls away from the sides of the bowl. | |
| 3 | Flour a clean work space, put the dough onto it and knead the dough for about 10 minutes, Adding flour as the dough becomes sticky. Put a small amount of oil on the bottom of the bowl. Add the dough and around in order to coat the entire ball of dough. Cover the bowl with a cloth and dishtowel and put in a warm place to rise. Allow to rise about 1 ½- 2 hours until it doubles in size. | |
| 4 | Clear off the flour of your workspace and put the dough onto workspace. Punch the dough in the center and flatten with hands. Shape into loaf shape. Spray loaf pan with nonstick cooking spray. Put dough in pan and allow to rise for 40 minutes. | |
| 5 | Pre heat oven to 350 degrees. | |
| 6 | Bake 350 degrees for 20-25 minutes | (if getting too brown cover with foil)Store in air tight container for up to 72 hours. May freeze for up to 30 days |
Posted in Bread Recipes, Breads//Biscuits/Muffins
