Honey Wheat Bread III

Honey Wheat Bread III

56
MARBALET 50

"A delightfully wholesome wheat bread sweetened with honey. This treasured recipe is tried and true."
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Ingredients

2 h 40 m servings 162 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Place the warm water in large bowl. Sprinkle in yeast, stir until dissolved and let stand until creamy. Add the warm milk, honey, oil, salt, and 1 1/2 cups all-purpose flour; blend well. Stir in whole wheat flour and mix well. Add the remaining all-purpose flour, 1/2 cup at a time, until the dough is soft and workable (there may be some flour left over).
  2. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a lightly oiled bowl and turn the dough to grease the top. Cover the bowl with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Lightly grease a 9x5 inch loaf pan. Punch the dough down and turn onto a lightly floured surface. Form dough into a loaf and place into the prepared pan. Cover and let rise in a warm place until doubled in size, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C).
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake in the preheated oven for 35 minutes or until top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaf from the pan and cool on a wire rack.

Reviews

56
  1. 65 Ratings

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Most helpful positive review

You may want to add the honey to the yeast & hot water to help activate the yeast.

Most helpful critical review

I was very dissapointed with this bread. I kept it in the oven more than it was supposed to be in there (1 hour and 30 min) and it was still soggy inside. Would not make it again.

You may want to add the honey to the yeast & hot water to help activate the yeast.

this bread rose incredibly high. i doubled the recipe and got two fat loaves. i added about 1/4 cup each of ground flax and wheat germ and it turned out great. i also made it in my kitchenaid...

Great bread! The best loaf I ever made. I did add 1 Tablespoon of gluten which gave it a wonderful rise. The texture is light and wonderful. My rising times were less, but that's probably be...

This bread is delicious. I found the recipe about 6 months ago and have made at least 4 loaves every month since then. I always double the recipe. The texture is light as is, but I've also tr...

fabulous! probably the best bread I've ever made

Used olive oil for the vegetable oil, and sea salt. Baked in a dark metal loaf pan, came out perfectly at 35 minutes. Thank you for a great recipe!

I was very dissapointed with this bread. I kept it in the oven more than it was supposed to be in there (1 hour and 30 min) and it was still soggy inside. Would not make it again.

My dough was very hard and I could not add all the flour called for by the recipe. The dough however rose well and the flavor of the finished product was wonderful. Will make again!

Delicious, with just the right consistency.