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Traditional Wheat Bread

 Traditional Wheat Bread
When we moved to Seattle, a wonderful lady in our neighborhood, Gloria Rose, took me under wing and shared many fabulous recipes with me. This recipe of her's became a favorite of my family's.—Kelly Jo Yaksich, Bennington, Nebraska
48 ServingsPrep: 35 min. + rising Bake: 35 min.


  • 3-1/2 to 4 cups bread flour
  • 2-1/2 cups whole wheat flour
  • 2 tablespoons active dry yeast
  • 1 tablespoon salt
  • 1 cup water
  • 1 cup milk
  • 1/2 cup honey
  • 3 tablespoons butter
  • 1 egg
  • All-purpose flour


  • In a large bowl, combine 2 cups bread flour, 1 cup whole wheat flour,
  • yeast and salt. In a small saucepan, heat the water, milk, honey and
  • butter to 120°-130°. Add to dry ingredients; beat just until
  • moistened. Add eggs; beat until smooth. Stir into the remaining
  • whole wheat flour and enough remaining bread flour to form a stiff
  • dough.
  • Turn onto a surface lightly dusted with all-purpose flour; knead
  • until smooth and elastic, about 8-10 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; let rest for 10 minutes. Turn onto a lightly
  • floured surface; divide into thirds. Shape each into a loaf. Place

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Traditional Wheat Bread (continued)

Directions (continued)

  • in three greased 9-in. x 5-in. loaf pans. Cover and let rise until
  • doubled, about 45 minutes.
  • Bake at 350° for 35-40 minutes or until golden brown. Cover
  • loosely with foil if tops brown too quickly. Remove from pans to
  • wire racks to cool. Yield: 3 loaves (16 slices each).
Nutritional Facts: 1 slice equals 78 calories, 1 g fat (1 g saturated fat), 7 mg cholesterol, 159 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein.