Honey Whole Wheat Bread – a delicious recipe with whole-wheat flour, nonfat milk, salt, yeast, warm water, honey. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine flour, milk, salt and yeast in large mixing bowl. Combine remaining ingredients, then add to dry ingredients (pour warm liquid over flour mixture). Blend at low speed 1 minute. By hand, stir in 1 cup whole-wheat flour. Add 4 to 4 1/2 cups all-purpose flour. Knead for 5 minutes. Place in a greased bowl; cover and let rise in a warm place 45 to 60 minutes or until light and double.
2
Punch dough down and divide into thirds for 8 1/2 x 4 1/2 x 2 1/2 pans or in 1/2 for larger pans. Shape into loaf by rolling dough into rectangle. Roll up jelly roll fashion and place in greased pans. Cover and let rise 30 to 45 minutes in a warm place until light and doubled. Bake at 375u00b0 (350u00b0 glass pans) for 40 to 45 minutes, until loaf sounds hollow when tapped. Makes 3 loaves. Can freeze. Can do ahead.
831
kcal
Calories
10
g
Fat
163
g
Carbs
19
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 8 ingredients. The key ingredients include: 3 c. whole-wheat flour, 1/2 c. dry nonfat milk, 1 Tbsp. salt, 3 pkg. yeast (7 tsp. dry), 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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