Whole Wheat Honey Bread

To test whether your yeast is active, combine it with the 1/2 cup warm milk called for in the recipe and 1 teaspoon honey. If the mixture swells and bubbles within 5 minutes, the yeast is active.

Ingredients

1 3/4 cup all-purpose flour, divided

1 1/2 cup whole wheat flour

1 tsp salt

1 package of fast-rising yeast

1/2 cup milk

1/2 cup water

1/4 cup honey

2 Tbsp margarine

1 egg white

1 Tbsp cold water

Directions

1. Combine 3/4 cup all-purpose flour, whole wheat flour, salt and yeast in a large bowl. Heat milk, water, honey and margarine to 130 F or until hot to the touch. Add milk mixture to flour mixture; stir well.

2. Add remaining flour to make a soft but not sticky dough. Knead dough on a floured surface until springy, about 5 minutes. Roll into an 8 x 15-inch rectangle; roll up from the long side.

3. Pinch seams of loaf to securely close; place on a baking sheet. Cover loaf with a towel. Let rise in a warm place for 20 minutes. Preheat oven to 400°F.

4. Combine egg white and cold water in a small bowl with a fork. With a serrated knife, make 4 diagonal slashes in top of loaf. Brush egg white mixture over loaf. Bake about 25 minutes.