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Round Whole Wheat Loaves

 Round Whole Wheat Loaves
Honey lends a mildly sweet taste to this hearty golden brown bread that everyone enjoys. For holidays, Mom often formed the dough into crescent rolls that baked up beautifully.
32 ServingsPrep: 30 min. + rising Bake: 30 min. + cooling


  • 4-1/2 cups all-purpose flour
  • 1-1/2 cups whole wheat flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 3/4 cup shortening
  • 1/2 cup honey
  • 2 teaspoons salt
  • 3 eggs
  • 1 teaspoon butter, melted


  • In a large bowl, combine the flours; set aside. In a large bowl,
  • dissolve yeast in warm water. Add the milk, shortening, honey, salt
  • and eggs. Beat in half of the flour mixture until smooth. Stir in
  • enough remaining flour mixture 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
  • half. Shape into round loaves. Place each loaf on a greased baking
  • sheet. Cover and let rise until doubled, about 35 minutes.
  • With a sharp knife, make a deep X in top of each piece of dough. Bake
  • at 375° for 30-35 minutes or until golden brown. Remove from

2 of 2

Round Whole Wheat Loaves (continued)

Directions (continued)

  • pans to wire racks; brush with melted butter. Cool completely.
  • Yield: 2 loaves.
Nutritional Facts: 1 serving (1 slice) equals 154 calories, 6 g fat (2 g saturated fat), 21 mg cholesterol, 159 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.