Honey Wheat Bread

Honey Wheat Bread

"This recipe produces two beautiful, high loaves that have wonderful texture and slice very well. The tempting aroma of this bread baking can cut the chill from a cool autumn day. It's a tribute to the goodness of wheat. -Dorothy Anderson, Ottawa, Kansas"
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Ingredients

1 h servings
Serving size has been adjusted!
Original recipe yields 32 servings

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Directions

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  1. In a mixing bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120 degrees F-130 degrees F; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into two loaves; place in a greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees F for 40-45 minutes. Remove from pans to cool on wire racks.

Footnotes

  • Nutritional Analysis: One 1/2-inch slice (prepared with fat-free milk and margarine) equals 99 calories, 1 g fat (0 saturated fat), 0 cholesterol, 216 mg sodium, 19 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch.

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Reviews

Read all reviews 38
  1. 44 Ratings

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Most helpful positive review

This turned out very dense and thick for me, but tasty. The only change I made was substituting one more cup of whole wheat flour for white. I almost broke my Kitchenaid stand mixer while knead...

Most helpful critical review

Very heavy and dense. I used bread flour not AP and I added gluten. Still way to heavy. Tasted good but we didn't like it for sandwiches. I liked it toasted with homemade jam.

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This turned out very dense and thick for me, but tasty. The only change I made was substituting one more cup of whole wheat flour for white. I almost broke my Kitchenaid stand mixer while knead...

How do you give wheat bread 5 stars? I like the method. combining most of the ingredients in a sauce pan and heating to 120 then slowly pouring over 1/2 the flour /yeast mixture while in the mi...

Very good recipe! It has a very full and hearty flavor and has just the right hint of honey. I will definately be using this again!

This was great bread! The best wheat bread I've ever made. It rose nicely and had a very good taste and texture....I'll make this again for sure.

Reduced recipe to 24 servings, doubled honey and made in my 2# bread machine on the wheat setting (use 4 teaspoons quick yeast for quick wheat cycle). My wheat-resistant family LOVED the moist,...

This is an excellent bread. I used all wheat flour (Wheat Montana's "Prairie Gold"). Wonderful texture not heavy at all.

Great recipe! I love a good dense bread and this fits the bill. A hint of sweetness without being overpowering. A new favorite of mine.

Very heavy and dense. I used bread flour not AP and I added gluten. Still way to heavy. Tasted good but we didn't like it for sandwiches. I liked it toasted with homemade jam.

Followed recipe exactly and bread turned out very dense and thick. My 6 year old loved it with jelly on it, but no one else would eat it. Sorry....

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