READY IN 5 hr

Milk and Honey Loaf

Read Reviews (5)

"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." — Denise Sullivan

Directions

In a large bowl, dissolve yeast in warm water. Allow yeast to sit until it begins to form bubbles.
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.
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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 5 hrs

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.

—CLOUDSSUNRAIN

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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.

—Rae

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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!

—pomplemousse

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Sep 28, 2010

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

—dodygirl

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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.

—KEZ

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Nutrition

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.

Nutritional Information

Milk and Honey Loaf

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
** Calories: 146
** Calories from Fat: 27

% Daily Value *
** Total Fat 3g 5 %
** Saturated Fat 1.7g 8 %
** Cholesterol 7mg 2 %
** Sodium 149mg 6 %
** Potassium 77mg 2 %
** Total Carbohydrates 26.8g 9 %
** Dietary Fiber 2.2g 9 %
** Protein 3.6g 7 %
** Sugars 3.9g
** Vitamin A 2 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 13 %
** Thiamin 20 %
** Niacin 18 %
** Vitamin B6 3 %
** Magnesium 7 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.