Nutritional Info

Nutrition Facts

Serving Size 1 (59g)

Calories 190
Calories from Fat 18 (10%)
Amount Per Serving %DIV
Total Fat 2g 3%
Saturated Fat 0.8g 4%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 18.1mg 6%
Sodium 19.5mg 1%
Potassium 222mg 5%
Total Carbohydrate 41.3g 14%
Dietary Fiber 3.1g 12%
Sugars 20.1g
Protein 4.3g 9%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 
Recipe Description
This dark, honey wheat bread is best served warm, with whipped butter to spread.
Prep time
2 hr 10 min
Cook time
25 min
Ready In
2 hr 35 min

Ingredients

Serves Tool

Serves To:USMetric
1 1/2 Cup(c)  warm water
2 Tablespoon(T)  butter, softened
1/2 Cup(c)  honey
2 Cup(c)  bread flour, plus extra
2 Cup(c)  whole wheat flour
1 Tablespoon(T)  cocoa powder
1 Tablespoon(T)  sugar
2 Teaspoon(t)  instant coffee powder
1 Teaspoon(t)  salt
2 1/4 Teaspoon(t)  active dry yeast
1 Teaspoon(t)  caramel food coloring (optional)
3 Tablespoon(T)  cornmeal, for dusting

Preparation

Place all of the ingredients except the cornmeal in a bread machine and follow the manufacturer's directions. The dough will be a little on the wet side and sticky, but if it seems too wet, add more bread flour. When the dough is done, let it rise for 1 hour in the machine. Remove from the machine, punch down, and divide into 8 portions. Form the portions into tubular shaped loaves 6 to 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with the cornmeal and place the loaves on two cookie sheets. Cover with plastic wrap and let rise for 1 hour. Preheat the oven to 350 degrees F. Bake for 20 to 25 minutes. Serve warm with whipped butter.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.