- 3 packages (1/4 ounce each) active dry yeast
- 5 cups warm water (110° to 115°), divided
- 1 tablespoon plus 2/3 cup honey, divided
- 2/3 cup canola oil
- 1/2 cup sugar
- 2 teaspoons salt
- 4 cups whole wheat flour
- 1 cup toasted wheat germ
- 6 to 8 cups bread flour
- In a large bowl, dissolve yeast in 3/4 cup warm water and 1 tablespoon honey. Add the remaining water and honey, oil, sugar, salt, whole wheat flour, wheat germ and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky).
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Shape into four loaves. Place in 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes.
- Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 loaves (16 slices each) .
Reviews for Honey Wheat Loaves
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This may not be "Ekekiel" bread, but it is the best whole wheat bread recipe I have tried in the past 40 years - dense, sweet and moist. I did add more flour than what the recipe called for but living in Oregon, I have found that to be necessary with any bread recipe. I have made this recipe numerous times and given away many loaves and am always asked for the recipe. Excellent, excellent bread. However, for those of you who like their bread really really soft and feathery, this isn't the recipe for you.
I was looking for an "Ezekiel" bread recipe and knew when I saw this picture that it was not true Ezekiel bread, it is far to processed. Ezekiel bread is supposed to be a bread that is life sustaining and nutritionally complete A true recipe would call for the following ingredients:
2 1/2 cups wheat berries
1 1/2 cups spelt flour
1/2 cup barley
1/2 cup millet
1/4 cup dry green lentils
2 tablespoons dry great Northern beans
2 tablespoons dry kidney beans
2 tablespoons dried pinto beans
4 cups warm water (110 degrees F/45 degrees C)
1 cup honey
1/2 cup olive oil
2 (.25 ounce) packages active dry yeast
2 tablespoons salt
Ingredients and measurements may vary some...but not this far off. This may be a delicious bread, but if someone were truly looking for an authentic Ezekiel Bread, this recipe is misleading.
I changed the sugar amount and did the following: 1/4 c sugar and 1/4 c Stevia. A friend of mine is diabetic and this worked out better for them than just the regular sugar. They LOVE the bread - far better than store bought Ezekial Bread!!!
I was wondering if this would be the same made with Ezekial flour?
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