Recipe(tried): Whole Wheat Bread

My husband is diabetic also the doctor said this bread was good for him. I bake it frequently.

WHOLE WHEAT BREAD

A hearty and dense loaf, this bread only needs to rise once.
(Olmsted County Branch #8665, Rochester, Minn.)

1 (1/4 ounce) package active dry yeast
1/2 cup warm water (105 to 115 degrees F)
2 1/2 cups hot water
1/3 cup honey or molasses (I use honey)
1/3 cup vegetable oil
5 cups whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons salt

In small bowl dissolve yeast in warm water.

In large bowl combine hot water, honey, oil, 3 cups whole wheat flour, flour and salt. Stir in yeast mixture; blend well. By hand, stir in enough remaining whole wheat flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 10 minutes). Cover dough; let rest 10 minutes.

Divide in half; shape each half into loaf. Place loaves, seam side down, in 2 greased (9x5 inch) loaf pans. Cover; let rise until double in size (about 1 1/2 hours).

Heat oven to 350 degrees F.

Bake for 30 to 40 minutes or until loaves sound hollow when tapped. Remove from pans immediately.

Makes 2 loaves (16 slices/loaf)

Serving Size: 1 slice

Nutrition Information Per serving: Calories 110, Protein 3g, Carbohydrate 20g, Fat 3g, Cholesterol 0mg, Sodium 100mg