Recipe by Kathy Nowell
"Honey whole wheat bread for a bread machine. This bread is very tasty."
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1 1/8 cups
warm water (110 degrees F/45 degrees C)
1 1/2 cups
whole wheat flour
1 1/2 cups
1 1/2 teaspoons
active dry yeast
I took other reviewers advice and used 2 cups whole wheat flour & 1 cup bread flour, and added 1 tsp salt, increased the honey to 1/4 cup, and used 2 tbsp melted butter instead of oil. I also used the dough cycle on my breadmaker, punched down the dough and let it rise for 30 mins. in a loaf pan covered with plastic wrap before baking it @ 350 degree's for 25 mins. I also put a pan of water on a lower rack of my oven and my DH said after eating some of this bread...EXCELLENT! So this is a keeper with some minor adjustments....
I hate to give bad reviews, especially when everyone else rates a recipe high, but this wasn't very good.
It was a little gummy, bland and crumbley. I
This is the BEST bread recipe I have come across.I did change the amount of honey to 1/4 C. and used real butter instead of oil. This is my new staple bread recipe. Thank you so much for this submission. It also works well with molasses( I ran out of honey).
I only gave this 4 stars since I changed several things based on other reviews. I used 2c. wheat flour and 1c. bread flour. I also used 1/4c. honey. I was concerned that this would make it too sweet but it balanced the other flavors perfectly. I also used 1t. salt. The end result was WONDERFUL. I will definitely make this bread again and again. Thanks for the recipe!
This bread is good. However, it is much better with more salt: 3/4-1 tsp, depending on taste. More honey also improves the taste; my friends and I like about 5 tbsp. BTW, I measure the oil in the tablespoon first, which helps the honey not stick to the spoon.
Terrific! Increased the honey to 1/4 cup, the salt to 3/4 teaspoon, and changed the flour -- decreased the white by 1/4 cup and increased the whole wheat by the same amount.
My husband and I stood in the kitchen eating thick slices of this with butter while the rest of dinner was finishing! This will make a perfect set the timer on your bread machine and awaken to homemade bread recipe!
This is a great recipe as is (although the amount of salt called for does seem too little), but also great for tinkering to personalize to your own taste. So, as many others have done, I put my own spin on this. I had milk I didn't want to waste, so I used that instead of water. I upped the salt to 1 teaspoon, substituted butter for the oil, used equal amounts of whole wheat and bread flour, and added 1 T. of vital gluten for good measure! Many reviewers increased the honey to 1/4 cup, but I found the 3 tablespoons to be perfect. For those who choose to stick to the recipe as written, I suggest you at least increase the salt to 1 teaspoon. This is just a great loaf of bread - moist and tender crumb, beautiful color and simply delicious.
I modified the recipe for high altitude (I live at
4700 feet) by reducing the water to 1 cup plus 1 T, and
reducing the yeast to 1 teaspoon. It turned out great.
It is very light for whole wheat and should pass the
"kid friendly" test OK.
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Whole Wheat Bread
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 180
** Calories from Fat: 31
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