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Honey Wheat Sourdough Bread

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
  • Total Time
    Prep: 20 min. + rising Bake: 25 min. + cooling
  • Makes
    2 loaves (12 slices each)


  • 1 tablespoon active dry yeast
  • 1 cup warm water (110° to 115°)
  • 3 tablespoons butter, softened
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 2 cups Sourdough Starter
  • 3 tablespoons toasted 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
  • Canola oil


  • In a large bowl, dissolve yeast in warm water. 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 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 8x4-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.

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  • tortellini
    May 23, 2013

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

  • tamsp
    Jan 5, 2011


  • artgirl1804
    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.

  • daisylight
    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!