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Honey Wheat Sourdough Bread

 Honey Wheat Sourdough Bread
We've been enjoying this slightly sweet bread on a daily basis for more than 10 years. A fellow teacher shared the recipe with me when my family lived in New York. I was sure to pack up the recipe when we headed west.
24 ServingsPrep: 20 min. + rising Bake: 25 min. + cooling


  • 1 tablespoon active dry yeast
  • 1 cup warm water (110° to 115°)
  • 3 tablespoons butter, softened
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 2 cups Sourdough Starter
  • 3 tablespoons toasted wheat germ
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup whole wheat flour
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • Canola oil


  • In a large bowl, dissolve yeast in warm water. Add the butter, honey,
  • molasses, Sourdough Starter, wheat germ, sugar, baking soda, salt,
  • whole wheat flour and 2 cups all-purpose flour. Beat until smooth.
  • Stir in enough 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. Turn onto a lightly floured surface; divide in

2 of 2

Honey Wheat Sourdough Bread (continued)

Directions (continued)

  • half. Shape into loaves. Place in two greased 8-in. x 4-in. loaf
  • pans. Cover and let rise until doubled, about 1 hour.
  • Brush with oil. Bake at 375° for 25-30 minutes or until browned.
  • Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices
  • each).