Olive Oil, Honey & Wheat Bread 1-2/3 cup warm tap water (or 1-1/2 cups water if you mix it by hand) 1-1/2 tablespoons olive oil 1 tablespoon honey 1 teaspoon salt 4 cups whole wheat flour 2 teaspoons (or 1 packet) yeast I generally mix this in the bread machine and bake it in the oven.  If you mix it by hand then you'll need to use a little less water.  To Mix and Bake in a Bread Machine:  Measure all of the ingredients into the bread pan in the order listed.  Make a well in the flour and sprinkle the yeast into it.  Set the machine to it's Whole Wheat Cycle.  On my machine this lasts for 3 hours and 40 minutes.  Press Start and let the machine work it's magic.  Remove the cooked bread from the pan after baking and allow it to cool before slicing.  Makes a 2 lb loaf. To Mix in a Bread Machine and Bake in the Oven:  Measure all of the ingredients into the bread pan in the order listed.  Make a well in the flour and sprinkle the yeast into it.  Set the machine to it's Dough Cycle.  On my machine this lasts for 1 hour and 30 minutes.  Press Start and let the machine work it's magic.  When the dough is done mxing and rising, remove it from the bread machine and punch it down.  Shape it into a loaf.  Place it into a well oiled 9 by 5-inch bread pan.  I use an extra tablespoon of olive oil to grease the pan.  Roll the dough in the oil so it is well coated.  Cover the dough with a napkin or waxed paper and allow it to rise for about 45 minutes, or until doubled in bulk.  Bake at 375° for 30 to 35 minutes.  It will be done when you can turn the loaf over, thunk it and hear a dull hollow sound.  Remove the bread from the oven and turn it out of the pan.  Allow it to cool before slicing.  Makes a standard sized loaf of homemade bread. To Mix & Bake by Hand:  Get out a large bowl.  Measure all of the ingredients into it.  Mix and mash everything together until you get a nice soft dough.  If the dough is too soft to knead, then add a bit more flour.  When the dough is a good consistency for kneading then go to work.   Knead the dough for 15 minutes by the clock.  Time it to make sure you don't shave a little time off due to muscle exhaustion.  Keep kneading until the dough is satiny smooth.  Now coat the dough with a little extra olive oil and allow it to sit in a warm spot to rise.  I leave it in the mixing bowl, but you can use a clean or new bowl if you prefer.  You want the dough to double in bulk which can happen in as little as 1 hour or as long as 2 hours.  Be patient and let the yeast do its work.  When the dough is well risen, punch it down.  Shape the dough into a loaf shape.  Oil your bread pan with a bit more olive oil.  Place the loaf in the pan and turn it round to coat it with oil.  Cover the pan with a napkin, dishtowel or waxed paper.  Allow it to rise for about an hour, or until doubled in bulk again.  Bake at 375° for about 30 to 35 minutes.  It should sound hollow if you tap the bottom with your finger.  Remove the pan from the oven and tip the bread out of the pan.  Allow it to cool before slicing.  Makes 1 good-sized loaf, approximately 20 slices Per Serving: 95 Calories; 1g Fat (13.2% calories from fat); 3g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 109mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Fat. Home | Recipes | Dieting On A Budget | Other Goodies | Blog | Contact | Links  | HBHW Main Site 1 Corinthians 10:31  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God. Copyright Hillbilly Housewife 2005-2007 Internet Explorer 800 x 600