Whole wheat bread is definitely a healthier alternative, because whole wheat flour has a lot more fiber and nutrition than the more processed white flours.
4 tablespoon unsalted butter, softened
1/4 cup honney
1 teaspoon dry yeast
1 1/2 cup warm water
4 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon sesame seed
Place the warm waterin a large bowl and sprinkle the yeast on top. Set a side for 5 minuites to allow the yeast to prove. Add the honey and butter at a time.
Blend in two cups of whole wheat flours and add the salt until the moistend. Beat on the medium speed for 3 minutes.
Stir in 1 3/4 cups whole wheat flours until the dough pulls a way cleanly from the sides of the bowl.
Knead on floured surface, adding 1/4 cup additional whole wheat flour until the dough is smooth and elastic, above 10 minutes.
Place the dough in a large grased bowl and cover loosly with plastic wrap. Let rise in warm place until doubled in size, for 1 hour.
Lightly greased loaf pan with nonstick spray.
Punch down the dough and shape it in to the loaf pan.
Place in prepared pan let rise in warm place until doubled in size for 1 hour.
Add sesame seed on top of the dough.
Preheat the oven to 350˚ F.
Bake it 40 minutes or until the loaf sounds wollow when lightly tapped.
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