Stone Ground Honey Wheat Bread Recipe

Name: Stone Ground Honey Wheat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups stone ground whole wheat flour; 2 cups graham flour; 2 cups white flour; 2 (1/4 ounce) packets yeast; 1 teaspoon salt; 1/3 cup powdered sugar (to prove yeast); 1/3 cup vegetable oil; 1 egg; 1/2 cup honey; 2 -3 cups warm water

Servings: persons

1
Combine all dry ingredients into standard Kitchen Aid mixer bowl and begin to mix on low for two minutes(I use the wire wisk attachment to keep it airy).
2
Switch to dough hook attachment and resume mixing at a medium speed.
3
Combine egg and vegetable oil and beat until mixed.
4
Add to bowl.
5
Warm honey in microwave to make it pourable and add to bowl.
6
Begin to slowly add warm water to bowl while mixing. Pour water until dough completely wraps itself around the dough hook in a large ball.
7
Grease a large mixing bowl and place dough in bowl.
8
Cover with a towel and let rise for an hour.
9
Grease two loaf pans and coat grease with flour. Divide dough into tow loaves and place in each pan.
10
Cover and let rise until dough rises 1-2 inches over top of loaf pan.
11
Preheat oven to 350 and bake loaves on center rack for 40-45 minutes until golden brown.
12
Cover loaves with a towel on a cooling rack for an hour and then place in large ziplock bag for storage.

1187

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups stone ground whole wheat flour, 2 cups graham flour, 2 cups white flour, 2 (1/4 ounce) packets yeast, and more.

Yes, Stone Ground Honey 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.

That's it — enjoy your meal!

Stone Ground Honey Wheat Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions