Recipe by Kristin Zaharias
"This is a county fair blue ribbon winning loaf - it is delicate and soft."
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1 (.25 ounce) package
rapid rise yeast
warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can
whole wheat flour
My family loves this bread! I customized it for my bread machine to make one loaf (6 oz. of evaporated milk, 2 tbsp. water, 2 tbsp. 2 tbsp. butter, 2 tbsp. honey, 1 tsp. salt, 1 cup whole wheat flour, 1 1/2 cups bread flour, 2 tsp. bread machine yeast). I also added 3 tbsp. of cracked wheat for extra texture. Delicious !!!
makes a very heavy bread.
Delicious! Made this with the KitchenAid and it was a snap (kneeded on "2" with the bread hook for about 5 minutes). This bread took a long time to rise at first so I turned the oven on at 400 degrees for one minute, turned it off and put the bread in the oven. It rose very quickly. Did the same for the second rise. This bread is easy to make and delicious. I will make this again and again!
This is the best wheat bread recipe I have ever tried. I made it "as is" with wonderful results. The second time I increased the honey to 1/2 cup, increased the yeast to 3 tsp, and added 1/2 cup oats, 1/4 cup wheat germ, 1/4 cup milled flax seed and 1/2 cup sunflower seeds. My husband raved over this, my 20 m.o. daughter said "yummy", and I smiled knowing how healthy it is for them. Thanks for such a delicious and adaptable recipe.
Ever since I started making bread by hand, I've tried a lot of recipes. I tried Kristin's honey wheat bread and was very, very impressed at the flavor and texture of the loaves her recipe produces. I love this recipe so much that I looked for more by her, and found the equally good Blue Ribbon White Bread recipe. Now, I use both Kristin's recipes for all my daily loaves. I do recommend using bread flour instead of all-purpose. It works much better for homemade loaves, and greatly improves the bread, especially in texture. Also, I now use melted butter instead of shortening after I fortuitously ran out of Crisco one day and had to substitute. Thanks for both recipes, Kristin!
First of all, I have to admit, I'm really not a fan of homemade bread. The recipes I have made in the past have all resulted in a dense, dry, tasteless loaf of bread...until now! This is by far the BEST bread I have ever made. I comes out soft and moist and full of flavor. I now make this bread about every other day. And, the best part is that it can be made in the bread machine!!!!! All I had to do was to add all the ingredients according to manufacturer's directions and set it on the dough cycle. When cycle is complete, remove dough and place in a buttered loaf pan. Cover with a damp dishtowel and let rise for 1 hour. Then bake according to the directions. Comes out PERFECT every time!! This one is hands down a keeper!!
" WOW"...What an AWSOME Bread Recipe!!!!!...My whole Family Loves It!. It was a VERY EASY recipie to make, and the result is Fantastic!!
I did Double the Yeast, and I added about Two Tablespoon's More Honey But other than that, I stayed with the recipie...It seems as if the smell of fresh baked Bread, will be a common scent in my Kitchen from now on!!!!
Tracey, it definetly sounds like you need to be kneading longer. I used to have the same problem and was surprised at how long you really need to knead! I do it in my Kitchenaid mixer for approx 7 minutes if that helps.
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Wheat Bread I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 156
** Calories from Fat: 43
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