Honey Whole Wheat Bread – a delicious recipe with whole wheat flour, nonfat dry milk, salt, active dry yeast, water, honey. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine first four ingredients in mixing bowl.
2
Heat last three ingredients to 110u00b0 to 115u00b0, warm to touch.
3
Pour liquid mixture over flour mixture.
4
Blend at low speed for one minute. By hand, stir in 1 cup additional whole wheat flour and 4 to 4 1/2 cups all-purpose flour.
5
Knead on floured surface about 5 minutes. Place dough in greased bowls; cover and let rise 45 to 60 minutes until doubled in bulk.
6
Punch down dough; divide in half.
7
Shape each half into a loaf shape.
8
Place in two 9 x 5-inch greased loaf tins.
9
Cover loaves; let rise 30 to 45 minutes until light and double in size.
10
Bake at 375u00b0 for 40 to 45 minutes until loaf sounds hollow when tapped.
11
Remove from pan; cool on rack.
12
Slice when cool.
788
kcal
Calories
12
g
Fat
156
g
Carbs
24
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: 3 c. whole wheat flour, 1/2 c. nonfat dry milk, 1 Tbsp. salt, 2 pkg. active dry yeast (I use RapidRise yeast), and more.
Yes, Honey Whole Wheat Bread 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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