Honey Wheat Sourdough Bread Recipe

5 4 4
Honey Wheat Sourdough Bread Recipe
Honey Wheat Sourdough Bread Recipe photo by Taste of Home
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Honey Wheat Sourdough Bread Recipe

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5 4 4
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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. &Mdash; Evelyn Newlands, Sun Lakes, Arizona
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 25 min. + cooling

Ingredients

  • 1 tablespoon active dry yeast
  • 1 cup warm water (110° to 115°)
  • 3 tablespoons butter or margarine, softened
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 2 cups Sourdough Starter (recipe also in Recipe Finder)
  • 3 tablespoons 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
  • Vegetable oil

Directions

In a mixing bowl, dissolve yeast in warm milk. 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 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 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.
Originally published as Honey Wheat Sourdough Bread in Best of Country Breads 2000, p53

  • 1 tablespoon active dry yeast
  • 1 cup warm water (110° to 115°)
  • 3 tablespoons butter or margarine, softened
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 2 cups Sourdough Starter (recipe also in Recipe Finder)
  • 3 tablespoons 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
  • Vegetable oil
  1. In a mixing bowl, dissolve yeast in warm milk. 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 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 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.
Originally published as Honey Wheat Sourdough Bread in Best of Country Breads 2000, p53

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Reviews forHoney Wheat Sourdough Bread

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tortellini User ID: 7263253 121360
Reviewed May. 23, 2013

"I make this frequently and it is always successful! Has a very nice rise and texture."

MY REVIEW
tamsp User ID: 5738475 79244
Reviewed Jan. 5, 2011

"Outstanding!"

MY REVIEW
artgirl1804 User ID: 3216735 36711
Reviewed Jul. 2, 2009

"I tried it using water and it turned out great! Although I definitely used more flour than is called for and also added flax seed in addition to the wheat germ."

MY REVIEW
daisylight User ID: 2099212 79243
Reviewed Jan. 10, 2009

"This is an excellent recipe. Ingredients list warm water, but directions list "warm milk". I used the milk. Turns out fine. I also substituted ground flax seed for the wheat germ. Delicious!"

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