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Honey whole-Grain Bread Reciipe

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Honey whole-Grain Bread Reciipe

Prep Time: Cook Time:


  • Whole grain wheat flour | 3.00 cup
  • Milk with Lauric acid oil | 2.00 cup
  • Palm kernel oil | 2.00 tablespoon
  • Yeast, baker's, active dry | 1.00 packet
  • Salt | 0.75 tsp
  • Wheat flour, white, all-purpose, unenriched | 1.00 cup
Nutrition Facts (Per Serving)

Calories per serving: 280.55 mg

Fat per serving: 6.82 g

Saturated fat per serving: 4.88 g

Protein per serving: 9.94 g

Sodium per serving: 254.45 mg

Cholesterol per serving: 1.22 g


  1. Warm milk (105*F to 115*F).
  2. Preheat 1-quart casserole, souffle dish or other high-sided baking pan that will fit in slow cooker by coating with nonstick cooking spray; set aside.
  3. Combine 1 1/2 cups whole-wheat flour, milk, 1/2 cup all purpose flour, honey, oil, yeast and salt in large bowl.Beat with electric mixture at medium speed 2 minutes.
  4. Add remaining 1 1/2 cups whole-wheat flour,1/2 cup all purpose flour until dough is no longer sticky. (If mixer has difficulty mixing dough, mix in remaining flours with wooden spoon.) Transfer to prepared dish.
  5. Make foil handles using 3 (18x2-inch) strips of heavy-duty foil, or use regular foil folded to double thickness. Place in slow cooker; crisscross foil to from spoke design. Place dish on foil on in slow cooker.
  6. Cover; cook on high 3 hours or until edges are browned.
  7. Use foil handles to lift dish from slow from slow cooker. Let stand 5 minutes Unmold on wire rack to cool.

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