Honey Wheat Bread Ii – a delicious recipe with water, whole wheat flour, active dry yeast, salt, honey, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
988
kcal
Calories
23
g
Fat
174
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups warm water (110 degrees F/45 degrees C), 2 cups whole wheat flour, 1 tablespoon active dry yeast, 1 teaspoon salt, and more.
Yes, Honey Wheat Bread Ii falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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