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Honey Wheat Bread II

Honey Wheat Bread II

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Meghan Monahan

Everybody loves this never fail recipe! It is lovely served with any meal.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
  2. Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
  3. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
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Reviews

Sara
181
3/11/2008

Wow. That bread is fantastic! I'm going to make this recipe a staple around our house. I used 1/2 cup of honey, and it was a very subtle flavor, I also increased the salt by 1/2 tsp and exchanged one cup of white flour for another of wheat. I had to allow for very long rising times since it's winter - they were a full inch above the pan when I put the in the oven. The result is a beautifully fluffy texture that's full of flavor. I just made this a second time, and added a 1/2 cup of quick oats. This made for a heartier texture, great for sandwich bread!

MAYDEC0921
96
1/9/2004

Great recipe. Every time I make it, the two loaves are gone within a day. We like it with double the amount of honey. The only suggestion is to make sure you cook it in a freshly heated oven. Don't try baking it after cooking something else in a higher temperature. Even if you reduce the temperature, the oven is still too hot and the outside of the bread cooks faster than the inside, therefore making a doughy inside. I'm fairly new at bread baking and have found this to be an easy and tasty bread.

SugarKitty
70
4/21/2006

this is a great bread - the texture is just like store bought and it's really easy to make. ***** 5 stars = "the best" I read that some people said it took too long to rise - i use to have that problem with baking my own bread, too - but i don't anymore - all you have to do is let it rise in a warm oven - i put my at 50-degrees C. for 45 minutes for the first rise and 30 minutes for the second rise. it's turns out perfect every time. this recipe also doesn't use egg or milk - it's super tasty, too - hmmm mmm good!