Butter Honey Wheat Bread

Butter Honey Wheat Bread

Mat 0

"Nothing smells better than freshly baked bread--and this bread tastes as good as it smells!"

Ingredients 3 h 5 m {{adjustedServings}} servings 140 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Put ingredients into bread machine in the order suggested by the manufacturer. Process for large (1-1/2 pound) loaf, wheat setting.
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Reviews 53

  1. 66 Ratings


My family & I love this recipe!!!!! What I do with the bread is: I put it in the bread machine(the ingredients in order), let it mix into dough. When it's done w/that stage & going on to rise, I stop it, take the dough out & put it into a greased loaf pan & let it rise for about an hour. After rising, I put the loaf into a 325-350 degree oven & let it bake until it's done(about med. brown). It comes out perfect & tastes delicious!!!!!

Thomas Adley

I doubled the recipe as it is printed. I mixed the dough in our "Kitchen Aid" mixer with the dough hook rather than the bread machine. I added 3 tbsp of wheat gluten, 1/2 cup of 12 grain cereal, and 1/2 cup of bulgher wheat. (Be careful to maintain the correct moisture balance) I let it rise in the mixing bowl for an hour, kneaded it back down and split it into two even loaves. Let it rise in the bread pans for another 40 minutes and then baked at 325 for 35 minutes. This produced about the best whole wheat bread we have ever had. Very flavourful with a definite crunch and great texture.


I couldn't resist but to experiment (over time) with this recipe. .75 c water 1 egg 1c wheat flour 1.5c white flour 6 tablespoons honey 1c nuts I was getting dry crumbly bread using fresh flour, reducing the water and adding the egg helps. You might add 1/8c of flour depending on the consistancy of the dough on the 2nd kneeding.