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Honey Wheat Harvest Loaf

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Honey Wheat Harvest Loaf

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Honey Wheat Harvest Loaf Recipe Honey Wheat Harvest Loaf Recipe

A marginally of mashed yam offers this bread its wet texture and golden colour. This bread is a brilliant base for a turkey sandwich.

At a look

Prep
Bake
Total
Yield
16 slices

Nutrition data

Ingredients

  • half of cup lukewarm water
  • 1/four cup lukewarm milk
  • three tablespoons honey
  • three tablespoons unsalted butter, softened
  • half of cup mashed cooked yam or candy potato
  • 1 half of cups King Arthur White Whole Wheat Flour
  • half of cup rolled oats
  • 1 half of cups King Arthur Unbleached Bread Flour
  • 1 half of teaspoons salt
  • half of teaspoon floor cinnamon
  • 1/four teaspoon floor nutmeg
  • 1/four teaspoon floor ginger
  • 2 teaspoons speedy yeast
  • half of cup raisins, packed
  • half of cup chopped pecans or walnuts
  • melted butter for brushing on best, not obligatory

  • four oz lukewarm water
  • 2 oz lukewarm milk
  • 2 1/four oz honey
  • 1 half of oz unsalted butter, softened
  • four oz mashed cooked yam or candy potato
  • 6 oz King Arthur White Whole Wheat Flour
  • 1 three/four oz rolled oats
  • 6 1/four oz King Arthur Unbleached Bread Flour
  • 1 half of teaspoons salt
  • half of teaspoon floor cinnamon
  • 1/four teaspoon floor nutmeg
  • 1/four teaspoon floor ginger
  • 2 teaspoons speedy yeast
  • three oz raisins, packed
  • 1 7/eight oz chopped pecans or walnuts
  • melted butter for brushing on best, not obligatory

  • 113g lukewarm water
  • 57g lukewarm milk
  • 64g honey
  • 43g unsalted butter, softened
  • 113g mashed cooked yam or candy potato
  • 170g King Arthur White Whole Wheat Flour
  • 50g rolled oats
  • 177g King Arthur Unbleached Bread Flour
  • 1 half of teaspoons salt
  • half of teaspoon floor cinnamon
  • 1/four teaspoon floor nutmeg
  • 1/four teaspoon floor ginger
  • 2 teaspoons speedy yeast
  • 85g raisins, packed
  • 53g chopped pecans or walnuts
  • melted butter for brushing on best, not obligatory

Instructions

  1. Combine all the elements apart from the raisins and nuts. Mix and knead them till you might have a cushy, easy dough. Toward the top of the kneading time, combine within the raisins and nuts.
  2. Cover and make allowance the dough to upward thrust till it is puffy and just about doubled in bulk, 1 to at least one/2 hours.
  3. Lightly grease an eight half of” x four half of” loaf pan. Gently deflate the dough, and form it into an eight” log. Place it within the ready pan, duvet with greased plastic wrap, and make allowance it to upward thrust till it crowns 1″ above the rim of the pan, about 50 to 60 mins. Near the top of the bread’s emerging time, preheat the oven to 350°F.
  4. Uncover and bake the bread for approximately 45 mins, camping it with foil after 20 mins. When the middle of the bread reads 190°F on a virtual thermometer, take away it from the oven and switch it out of the pan onto a rack. Brush the highest with melted butter, if desired. This will stay the crust cushy. Cool utterly sooner than reducing.
  5. Store cooled bread, neatly wrapped, at room temperature for a number of days. Freeze for longer garage.

Nutrition Information

  • Serving Size59g
  • Servings Per Batch16 slices
Amount Per Serving:
  • Calories173
  • Calories from Fat45
  • Total Fat5g
  • Saturated Fat2g
  • Trans Fat0g
  • Cholesterol6mg
  • Sodium225mg
  • Total Carbohydrate28g
  • Dietary Fiber3g
  • Sugars8g
  • Protein4g

* The diet data supplied for this recipe is decided by way of the ESHA Genesis R&D tool program. Substituting any elements might trade the posted diet data.

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