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READY IN 2 hr

Honey Wheat Bread II

Read Reviews (224)

"Everybody loves this never fail recipe! It is lovely served with any meal." — Meghan Monahan

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Original recipe makes 2 loaves Change Servings

2 cups warm water (110 degrees F/45 degrees C)
2 cups whole wheat flour
1 tablespoon active dry yeast
1 teaspoon salt

1/3 cup honey
1/3 cup vegetable oil
5 cups all-purpose flour

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Directions

Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

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PREP 30 mins
COOK 30 mins
READY IN 2 hrs

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Wow. That bread is fantastic! I'm going to make this recipe a staple around our house. I used 1/2 cup of honey, and it was a very subtle flavor, I also increased the salt by 1/2 tsp and exchanged one cup of white flour for another of wheat. I had to allow for very long rising times since it's winter - they were a full inch above the pan when I put the in the oven. The result is a beautifully fluffy texture that's full of flavor. I just made this a second time, and added a 1/2 cup of quick oats. This made for a heartier texture, great for sandwich bread!

—Sara

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Most Helpful Critical Review

Aug 29, 2002

As is this bread is only all right. I doubled to amount of honey and it is terrific.

—FHIZZICKS

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276 Ratings

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Jan 09, 2004

Great recipe. Every time I make it, the two loaves are gone within a day. We like it with double the amount of honey. The only suggestion is to make sure you cook it in a freshly heated oven. Don't try baking it after cooking something else in a higher temperature. Even if you reduce the temperature, the oven is still too hot and the outside of the bread cooks faster than the inside, therefore making a doughy inside. I'm fairly new at bread baking and have found this to be an easy and tasty bread.

—MAYDEC0921

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Apr 21, 2006

this is a great bread - the texture is just like store bought and it's really easy to make. ***** 5 stars = "the best" I read that some people said it took too long to rise - i use to have that problem with baking my own bread, too - but i don't anymore - all you have to do is let it rise in a warm oven - i put my at 50-degrees C. for 45 minutes for the first rise and 30 minutes for the second rise. it's turns out perfect every time. this recipe also doesn't use egg or milk - it's super tasty, too - hmmm mmm good!

—SugarKitty

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Jul 02, 2008

The quest is over! This recipe has replaced store bought bread for my family. It has a great texture, a short ingredient list, and uses honey as a sweetener, which I can get locally. Goodbye store bread with weird chemicals packaged in plastic bags shipped to me from who knows where! :)

—Mama Lisa

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Mar 30, 2008

I have to give this recipe 5 and a half stars. This was my first time making any kind of bread. I read at least 40 reviews to get different perspectives. I followed all the directions to the tee. I made sure to have all my things together so I could move along smoothly. I used a baby thermometer to make sure my water was 110 degrees. I know this sounds absurd but I just had a baby and I have at least four new ones sitting around the house. I was really scared that the water would be too hot or not hot enough. I waited about two minutes to add the honey. I added the flour one cup at a time. It was easy to stir when I added the three cups of wheat flour. Once I got to the third cup of all purpose flour I started to worry that I was stirring it too much. So I transferred the mixture to my stand mixer with the dough hook. I added the last two cups of flour and let it knead for 10 minutes. I am glad I decided to put the dough in a gigantic plastic bowl to rise instead of leaving it in the mixing bowl because it would not have fit once it rose. I cut my oven on pre heat and cut it off after two or three minutes. Just enough to get it warm. I sutck the dough in to rise. After punching the dough down I made to loaf shapes and put them in the greased pans. I needed the oven to begin to pre heat for baking so I put them in the microwave this time. I didnt cut it on just stuck them in there. It took 30 minutes for them to rise again. To my surprise when I took them

—Shonna

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Jan 26, 2008

Very good bread. It was easily halved to use in my bread machine, and it came out nice and soft. Bf liked it, which means I will probably make it again because he's not a big fan of wheat bread. I did use a 1/2 c more of wheat flour, modifying the amount of white flour in response.

—pomplemousse

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Nov 12, 2003

Great recipe. This was my first bread and it was very easy and delicious. I doubled the honey as per the other reviews and it was very good. I'll make this again.

—SCHPHONER

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Nutrition

Calories
171 kcal
9%

Carbohydrates
31.2 g
10%

Cholesterol
0 mg
0%

Fat
3.5 g
5%

Fiber
2 g
8%

Protein
4.3 g
9%

Sodium
98 mg
4%

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

Nutritional Information

Honey Wheat Bread II

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 171
** Calories from Fat: 32

% Daily Value *
** Total Fat 3.5g 5 %
** Saturated Fat 0.5g 2 %
** Cholesterol 0mg 0 %
** Sodium 98mg 4 %
** Potassium 81mg 2 %
** Total Carbohydrates 31.2g 10 %
** Dietary Fiber 2g 8 %
** Protein 4.3g 9 %
** Sugars 4g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 17 %
** Thiamin 26 %
** Niacin 26 %
** Vitamin B6 3 %
** Magnesium 7 %
** Folate 35 %

* 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.