Milk and Honey Loaf Recipe -
Milk and Honey Loaf Recipe
  • READY IN 5 hr

Milk and Honey Loaf

Recipe by  

"I am not sure why this is called Milk and Honey Loaf. There is no milk in the recipe. I have only recently started making bread, and this is the recipe a friend started me with. It has been passed from person to person for some time, and is very easy."

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Ingredients Edit and Save

Original recipe makes 3 loaves Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    5 hrs


  1. In a large bowl, dissolve yeast in warm water. Allow yeast to sit until it begins to form bubbles.
  2. Add honey, butter, and salt to the yeast mixture. Stir in flours one cup at a time, beginning with the rye. When the dough begins to stiffen, turn it out on to a well floured surface. Knead for 5 minutes, adding flour as needed. Place into a greased bowl, and turn once to oil the surface of the dough. Cover with a damp cloth. Allow to rise in a warm place until doubled, approximately 1 to 2 hours.
  3. Punch down dough, and knead again until smooth. Split into 3 loaves, and knead for a few more minutes. Place loaves in three oiled pans. Allow to rise until double, 1 to 2 hours.
  4. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until golden brown. Cool in pans for 10 minutes, and then turn out onto counter or wire rack to completely cool.
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Reviews More Reviews

Sep 19, 2003

Very easy to make for a yeast bread. It didn't need too much time to rise, and it made three fairly large loaves. It has a sort of mild taste, so if you want a lot of flavor, this is not your recipe.

Oct 29, 2009

This makes a very tasty bread. Slightly sweet and soft. I did not have any rye flour so I subbed an extra cup of whole wheat to the recipe. Next time I will try it with the rye. My family loved it! Thanks for the recipe.


5 Ratings

Apr 07, 2013

Very easy, makes 3 good size loaves--well, probably 4. I made this in my bread machine but failed to look at the amounts prior to starting, so I ended up with a rather sticky dough since I couldn't fit the last cup of whole wheat flour in the bread machine. My fault, certainly; there is no reason I couldn't have halved it, which is really what I should have done. But, oh, well, no harm done, and I ended up with a somewhat hearty but not too hearty loaf (hubs didn't complain, always a huge plus) that worked well for sandwiches and toast equally. Thanks for the recipe!

Sep 28, 2010

the recipe seems nice but is there any substitute for the rye flour because i can't find it now

Nov 09, 2009

This was my first time working with rye flour and I was pleasantly surprised by the results. The dough rose well and the texture wasn't as heavy as I was expecting. I think when making again I might reduce the honey slightly as the bread was just a touch too sweet but that's just personal preference. Thanks Denise.


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  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 149 mg
  • 6%

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

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