Crunchy Honey Wheat Bread Recipe -
Crunchy Honey Wheat Bread Recipe

Crunchy Honey Wheat Bread

Recipe by  

"The Moss Family's favorite bread. Great flavor and easy to make!"

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Ingredients Edit and Save

Original recipe makes 1 - 1 1/2 pound loaf Change Servings


  1. Place ingredients in bread machine pan in the order suggested by the manufacturer.
  2. Select whole wheat or dough cycle on bread machine. Start.
  3. To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

Very good whole wheat bread. Has a slightly sweet, but not overpowering, flavor. Texture is dense with good crumb. Makes great toast. I really like this bread recipe, Jon. Thanks for posting it.

Most Helpful Critical Review
Jan 06, 2003

Mine turned out really tough and dense. I prefer a lighter wheat bread. What was left after dinner is going to the ducks tomorrow. My husband asked if they had risen (yes).


11 Ratings

Sep 13, 2008

My test of a good homemade bread is how good it is two days later -- untoasted, with just a little butter. This held up pretty well. I'd even give it a 4 1/2 if I could. It was good fresh with butter and honey (although I would have liked a crunchier crust at this point), good the next day as toast and for sandwich bread. A very all-purpose whole wheat recipe. I might try increasing the amount of granola some next time. It more or less disappeared into the texture of the bread. (I baked it until a turkey thermometer registered 200 degrees, which was just right.)

Jul 24, 2007

I couldn't detect anything particularly distinctive about this wheat bread that the granola added, but it has a pleasant nice and nice, chewy texture. It rose beautifully and baked up into an high, dense, fine-grained loaf.

Dec 30, 2003

This bread is delicous. I just love healthy good-tasting bread.

Mar 09, 2008

This didn't have quite the taste that I was expecting but it made a fine product and baked well in the breadmaker :)

Jan 19, 2010

YUM! I changed this only slightly and it came out prefect. The 3 of us ate half a loaf at dinner last night. I used 2 T coconut oil instead of vegetable oil and used 2.5 teaspoons of yeast (per my machine's rapid wheat cycle instructions). So good. Very flavorful, nice crust and fluffy inside. Can't wait to eat some as toast in the morning!

Oct 25, 2011

I just made this last night, because my boss asked me for a honey wheat bread. I cut a little off because it wouldn't fit in the gallon ziplock bag and tried a piece with some nutella for breakfast. I only had white wheat flour, because my son won't eat regular wheat bread, and vanilla almond granola (almonds picked out), but it turned out pretty well. The texture was good, it stayed together well while cutting and eating it, and it tastes good. However, I didn't get a lot of granola crunch or that honey flavor that I was expecting. I'll make this again, but will double the granola and the honey and see if that's closer to what I was expecting. Even if it's not, I'll keep making this, because it held up so well and makes a great sandwich bread.


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  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 34.9 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 294 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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