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Honey Wheat Bread I

Honey Wheat Bread I

  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    2 h 30 m
Kristin Zaharias

Kristin Zaharias

This is a county fair blue ribbon winning loaf - it is delicate and soft.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Dissolve yeast and sugar in 1/2 cup warm water.
  2. Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
  3. Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
  4. Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.
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Reviews

mlw
309

mlw

7/14/2006

My family loves this bread! I customized it for my bread machine to make one loaf (6 oz. of evaporated milk, 2 tbsp. water, 2 tbsp. 2 tbsp. butter, 2 tbsp. honey, 1 tsp. salt, 1 cup whole wheat flour, 1 1/2 cups bread flour, 2 tsp. bread machine yeast). I also added 3 tbsp. of cracked wheat for extra texture. Delicious !!!

TRYORK
273

TRYORK

1/25/2004

Delicious! Made this with the KitchenAid and it was a snap (kneeded on "2" with the bread hook for about 5 minutes). This bread took a long time to rise at first so I turned the oven on at 400 degrees for one minute, turned it off and put the bread in the oven. It rose very quickly. Did the same for the second rise. This bread is easy to make and delicious. I will make this again and again!

SDSANDER3
224

SDSANDER3

8/12/2003

This is the best wheat bread recipe I have ever tried. I made it "as is" with wonderful results. The second time I increased the honey to 1/2 cup, increased the yeast to 3 tsp, and added 1/2 cup oats, 1/4 cup wheat germ, 1/4 cup milled flax seed and 1/2 cup sunflower seeds. My husband raved over this, my 20 m.o. daughter said "yummy", and I smiled knowing how healthy it is for them. Thanks for such a delicious and adaptable recipe.

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