Honey Wheat Bread Recipe
Honey Wheat Bread Recipe photo by Taste of Home

Honey Wheat Bread Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + rising Bake: 40 min.
MAKES:32 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 40 min.
MAKES: 32 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Honey Wheat Bread in Taste of Home October/November 1994, p33

Nutritional Facts

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.

Reviews for Honey Wheat Bread

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 2, 2014

Family loves this recipe

MY REVIEW
Reviewed Jan. 22, 2014

I've made this a few times and always find the dough sticky and the bread dry. I won't bother making it again.

MY REVIEW
Reviewed Jun. 1, 2013

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.

MY REVIEW
Reviewed Oct. 1, 2010

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.

MY REVIEW
Reviewed Dec. 3, 2009

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.

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