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Honey Wheat Loaves

Total Time

Prep: 45 min. + rising Bake: 30 min. + cooling


4 loaves (16 slices each)

Great to give as a gift or accompany your Sunday dinner. This bread is tender and chewy with a hint of sweetness. Roger Hawley, Valley Park, Missouri


  • 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


  1. In a large bowl, dissolve yeast in 3/4 cup warm water and 1 tablespoon honey. Add the remaining water and honey, the 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).
  2. Turn onto a lightly floured surface; knead until smooth and elastic, 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.
  3. Punch dough down. Shape into four loaves. Place in 9x5-in. loaf pans coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes.
  4. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

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