Crunchy Honey Wheat Bread Recipe

Ingredients

1 1/4 cups warm water (110 degrees F/45 degrees C)
2 tablespoons vegetable oil
3 tablespoons honey
1 1/2 teaspoons salt
2 cups bread flour
1 1/2 cups whole wheat flour
1 tablespoon vital wheat gluten
1/2 cup granola
1 (.25 ounce) package active dry yeast

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Directions

Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select whole wheat or dough cycle on bread machine. Start.
To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

Nutrition

Amount Per Serving (12 total)

Calories
199 cal
10%

Fat
4.2 g
6%

Carbs
34.9 g
11%

Based on a 2,000 calorie diet

Reviews (11)

Rate This Recipe

MAGGIE MCGUIRE

Jul. 23, 2003

"Very good whole wheat bread. Has a slightly sweet, but not overpowering, flavor. Texture is dense with good crumb. Makes great toast. I really like this bread recipe, Jon. Thanks for posting it...." See more"

Renee

Sep. 13, 2008

"My test of a good homemade bread is how good it is two days later -- untoasted, with just a little butter. This held up pretty well. I'd even give it a 4 1/2 if I could. It was good fresh with butt..." See moreer and honey (although I would have liked a crunchier crust at this point), good the next day as toast and for sandwich bread. A very all-purpose whole wheat recipe. I might try increasing the amount of granola some next time. It more or less disappeared into the texture of the bread. (I baked it until a turkey thermometer registered 200 degrees, which was just right.) "

Gussiecat

Jul. 24, 2007

"I couldn't detect anything particularly distinctive about this wheat bread that the granola added, but it has a pleasant nice and nice, chewy texture. It rose beautifully and baked up into an high, de..." See morense, fine-grained loaf."

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