Baking Time: 35 minutes
2 1/4 cups all-purpose flour
1 teaspoon salt
1 package Fleischmann's® Rapid Rise Yeast
3/4 cup milk
3/4 cup water
2 tablespoons honey
2 tablespoons vegetable oil
2 cups whole wheat flour
Cooking spray
Servings: 12 / Yield: 1 loaf
1. In large bowl, combine 1 1/2 cups all-purpose flour, salt and undissolved yeast. Heat milk, water, honey and oil until hot to touch, 125º to 130ºF. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all- purpose flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in bowl, coated with cooking spray, turning to grease top. Cover; let rest 10 minutes.
3. Roll dough to 12- × 8-inch rectangle; roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in greased 9- × 5- × 3-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
4. Bake at 375ºF for 35 minutes or until done. Remove from pans; cool on wire rack.
2 1/4 cups all-purpose flour
1 teaspoon salt
1 package Fleischmann's® Rapid Rise Yeast
3/4 cup milk
3/4 cup water
2 tablespoons honey
2 tablespoons vegetable oil
2 cups whole wheat flour
Cooking spray
Servings: 12 / Yield: 1 loaf
1. In large bowl, combine 1 1/2 cups all-purpose flour, salt and undissolved yeast. Heat milk, water, honey and oil until hot to touch, 125º to 130ºF. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all- purpose flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in bowl, coated with cooking spray, turning to grease top. Cover; let rest 10 minutes.
3. Roll dough to 12- × 8-inch rectangle; roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in greased 9- × 5- × 3-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
4. Bake at 375ºF for 35 minutes or until done. Remove from pans; cool on wire rack.
