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Honey Whole Wheat Bread Recipe

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You'll appreciate the hearty whole wheat goodness in this tender bread from Diane Kahnk of Tecumseh, Nebraska. The recipe calls for a blend of whole wheat and white flours to produce a loaf that tastes just like Grandma used to make.
TOTAL TIME: Prep: 10 min. Bake: 3 hours
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 3 hours
MAKES: 16 servings

Ingredients

  • 1 cup water (70° to 80°)
  • 1/4 cup canola oil
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 1 package (1/4 ounce) active dry yeast (2-1/4 teaspoons)

Nutritional Facts

Nutritional Analysis: One slice equals 127 calories, 146 mg sodium, 0 cholesterol, 20 gm carbohydrate, 3 gm protein, 4 gm fat. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (1-1/2 pounds, 16 slices).
Originally published as Honey Whole Wheat Bread in Quick Cooking November/December 1998, p33

Nutritional Facts

Nutritional Analysis: One slice equals 127 calories, 146 mg sodium, 0 cholesterol, 20 gm carbohydrate, 3 gm protein, 4 gm fat. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Honey Whole Wheat Bread

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 30, 2013

I make this all the time and never have I had it turn out bad. It's always a big hit with my whole family they love it and it never last long. This is my go to bread recipe and has been for years !

MY REVIEW
Reviewed Sep. 24, 2012

This is the only bread recipe I use now. It doesn't dry out quickly like most homemade breads. I don't have a bread machine, so I mix all of the ingredients with my stand mixer for about 5 minutes, put in warm place to rise til double, punch down, put in loaf pan to rise in warm place 15 minutes more, bake at 350 degrees for 30 minutes in a loaf pan, remove from pan and brush with melted butter before bread cools completely. Depending on your oven, you might want to check the color of the crust after 20 minutes and tent with foil for the rest of the baking time if it has reached the shade of brown you like.

MY REVIEW
Reviewed Jul. 1, 2012

This was great bread I made it on light setting next time I will do med,I think it should be cooked a little darker. It was a little heavy but great flavor! My picky 6year old loved it and my husband.

MY REVIEW
Reviewed Jun. 28, 2012

I have made this several times before deciding to rate it. I use the medium crust setting on my bread machine. It is perfect every time. The bread has a beautiful texture and my family loves it. I like the simplicity of ingredients... you have everything on hand. I use olive oil instead of canola, as it is the only oil in our home. Try it!

MY REVIEW
Reviewed Jan. 26, 2012

I make this often. Only problem I have is with top caving in, but have added a couple tablespoons of flour to correct that. Very tasty!

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