Honey Whole Wheat Bread Recipe - Allrecipes.com
Honey Whole Wheat Bread Recipe
  • READY IN 3+ hrs

Honey Whole Wheat Bread

Recipe by  

"Honey whole wheat bread for a bread machine. This bread is very tasty."

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Ingredients Edit and Save

Original recipe makes 1 -1 pound loaf Change Servings
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  • PREP

    5 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 5 mins

Directions

  1. Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.
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Reviews More Reviews

Most Helpful Positive Review
Apr 23, 2007

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....

 
Most Helpful Critical Review
Aug 31, 2008

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

 
Feb 07, 2006

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).

 
Feb 01, 2007

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!

 
Aug 03, 2006

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.

 
Jul 08, 2005

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!

 
Mar 31, 2009

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.

 
Jan 14, 2003

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.

 

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Nutrition

  • Calories
  • 180 kcal
  • 9%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 79 mg
  • 3%

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

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