Honey Graham Bread
Submitted by karen_noll on January 13, 2004 at 7:29 am

This recipe is from Fleischmann's Yeast. It makes a lovely, slightly sweet bread that's great toasted or for sandwiches. The only change I made in the original directions was to let the liquids cool to about 110-115 degrees. I think that 120-130 is too hot and interferes with the yeast action.

4 to 4-1 / 2 cups all-purpose flour
1 cup whole wheat flour
1 cup graham cracker crumbs
1 / 2 cup wheat germ
2 envelopes FLEISCHMANN’S RapidRise Yeast (Cook's Note: I used instant yeast)
2 teaspoons salt
1 cup water
1 cup milk
1 / 3 cup honey
1 / 4 cup butter or margarine

In a large bowl, combine 1-1 / 3 cups all-purpose flour, whole wheat flour, graham cracker crumbs, wheat germ, undissolved yeast, and salt. Heat water, milk, honey, and butter until very warm (120o to 130oF). Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Uncover dough; divide in half. Roll each half to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jellyroll. Pinch seam and ends to seal. Place, seam sides down, in 2 greased 8-1 / 2 x 4-1 / 2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350oF for 30 to 35 minutes or until done. Remove from pans; cool on wire rack..