Tuesday, July 19, 2011

Honey Wheat Bread

This is one of the best bread recipes I’ve ever made. Like all breads that require yeast, this one's a little time-consuming, but well worth the effort.

Honey Wheat Bread


3/4 cup warm water (100° to 110°F)
1 envelope Fleischmann's® Active Dry Yeast
3/4 cup warm milk (100° to 110°F)
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon salt
2 to 2-1/2 cups all-purpose flour
2 cups whole wheat flour


Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, warm milk, honey, oil, salt, and 1-1/2 cups all-purpose flour; blend well. Stir in whole wheat flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Punch dough down. Remove dough to lightly floured surface; roll to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Bake at 375°F for 35 minutes or until done. Remove from pan; let cool on wire rack.

Photo from breadworld.com
Original recipe can be found here.


  1. Mmmmm... bread is my weakness, especially homemade. I have been using my breadmaker quite a bit, but it's still never the same as baking it in the oven.

  2. Homemade bread is the best! I don't make it often enough, but when I do, the family devours it.