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Honey Wheat Bread Recipe

Honey Wheat Bread Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Honey Wheat Bread Recipe

Prep: 20 min. + rising Bake: 40 min.

Yield: 32 Servings

20 40 60

Ingredients

2-1/2 to 3 cups all-purpose flour
3-1/2 cups whole wheat flour, divided
2 packages (1/4 ounce each) active dry yeast
1 cup milk
1-1/4 cups water
1/4 cup honey
3 tablespoons butter
1 tablespoon salt

Directions

In a 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°-130°; 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. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks. Yield: 2 loaves.

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.

Originally published as Honey Wheat Bread in Taste of Home October/November 1994, p33

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Reviews for Honey Wheat Bread

Honey Wheat Bread

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Reviewed on Jun. 01, 2013 by tigerzeschy

The dough didn't rise like it was supposed to. Not sure if I did something wrong. It doesn't look like the picture at all. But, it tasted good and worked well as toast. The kids also like it. So I will make it again.

Reviewed on Oct. 01, 2010 by robingrimm

this is a hearty bread and best for a stew. It is not sandwich bread. I baked mine on parchment paper. Next time I would proof the yeast and then add the flour, then the milk mixture and see if it's any better. My husband loved the bread, but again it would be best w/a stew.

Reviewed on Dec. 03, 2009 by chattik

This bread has all the flavor of a whole wheat bread but the lightness and rise-ability of a white bread. Slices beautifully and the recipe is perfect unlike 99% of the ones where I can always improve upon.