Bread is a great choice any way you slice it. Some give it a bum rap because they think it is all calories and contains no nutrients. This is not true. It provides fiber, B vitamins such as thiamin, riboflavin, niacin and folic acid; minerals such as iron, magnesium and selenium; phytochemicals and antioxidants. It is a complex carbohydrate which is digested slower than simple carbohydrates such as table sugar. The fact that Chose My Plate includes the grains as part of the diet guidelines speaks for the dietary need from grains. The American Heart Association recommends that sixty percent of our calories come from carbohydrates.
Josie Engel’s bread won 4-H champion at the Harvey County Fair. Josie is a member of the Halstead Cloverleaf 4-H Club. Here is her winning recipe.
Honey-Whole Wheat Bread
2 packages regular active dry yeast
¼ cup warm water (105 F-115 F)
½ cup honey
¼ cup butter or margarine
3 teaspoons salt
2 ½ cups very warm water (120 F-130 F)
4 ½ cups Gold Medal whole wheat flour
2 ¾ cups to 3 ¾ cups Gold Medal all purpose flour
Use of trade names does not imply endorsement of named product or criticism of others.
- In small bowl, dissolve yeast in warm water, set aside. In large bowl, mix honey, butter, salt, and very warm water, cool 5 minutes.
- To cooled honey mixture, beat in 3 cups of the whole wheat flour with electric mixer scraping bowl frequently until moistened. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour and dissolved yeast. With spoon, stir in 2 ¼ to 2 ¾ flour until dough pulls cleanly away from side of bowl.
- Place dough on floured work surface. Knead in remaining ½ 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 a warm place (80 F to 85 F) 30-45 minutes or until doubled in size.
- 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 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 down in pan. Cover, let rise in a warm place 30- 40 minutes or until doubled in sized.
- Heat oven to 375 F. Uncover dough; bake 30 minutes. Reduce oven temp to 350 F; 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.
2 loaves (16 slices each)
By: Susan Jackson, County Extension Agent, Family & Consumer Science