Honey Whole-Grain Bread Photo
Honey Whole-Grain Bread

YIELD Makes 8 to 10 servings


3 cups whole wheat flour, divided
2 cups warm (not hot) whole milk
3/4 to 1 cup all-purpose flour, divided
1/4 cup honey
2 tablespoons vegetable oil
1 package (1/4 ounce) active dry yeast
3/4 teaspoon salt


Slow Cooker Directions

  1. Spray 1-quart casserole, soufflé dish or other high-sided baking pan that fits into slow cooker with nonstick cooking spray. 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 mixer at medium speed 2 minutes.
  2. Add remaining 1-1/2 cups whole wheat flour and 1/4 cup to 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.
  3. Make foil handles (see page 00). Place dish in slow cooker. Cover; cook on HIGH 3 hours or until edges are browned.
  4. Use foil handles to lift dish from slow cooker. Let stand 5 minutes. Unmold on wire rack to cool.
This recipe appears in: Basic Dough
Sodium 251 mg
Protein 10 g
Fiber 6 g
Carbohydrate 53 g
Cholesterol 9 mg
Saturated Fat 2 g
Total Fat 6 g
Calories from Fat 19 %
Calories 297
Fat 1
Starch 3-1/2
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