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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
32 ServingsPrep: 20 min. + rising Bake: 40 min.


  • 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


  • 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.

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Honey Wheat Bread (continued)

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.