Honey Whole Wheat Bread

Today I’m linking up with Homestead Barn Hop, so I thought I’d share my tried and true recipe for Honey Whole Wheat Bread.  This recipe makes two 5×9 loaves.  Originally it called for only two Tbsp honey, but my husband likes it sweeter, so I’ve adapted it to his liking.  Pretty nice wife, huh? This recipe is forgiving so if you’re out of honey feel free to use regular sugar, it also turns out well using either butter or shortening in place of the oil. Recipes are more guidelines than absolutes, don’t you think?

 Ingredients and Method                                                                                                     

In a small bowl or measuring cup mix the following and allow double in bulk:                    1/2 C luke warm water                                                                                                         1/2 tsp honey                                                                                                                            2 Tbsp active dry yeast 

Next mix the following ingredients to form a smoothe batter:

2 Cups luke warm water                                                                                                         1Tbsp salt                                                                                                                                    1 Tbsp oil                                                                                                                                 4 Tbsp honey                                                                                                                                                                                                                                                       2 cups whole wheat flour                                       

Now add the yeast mixture to the smoothe batter and slowly add approximately

4 C whole wheat flour

Turn the dough out onto a floured board and knead for about 10 minutes, then pour a small amount of oil into the bowl, return dough to bowl and turn to coat the dough. Cover and let rise to double.  For a finer crumb you may rise and puch down twice before forming loaves, or you may form loaves after one rising.  When you’ve formed your loaves, place them in oiled bread pans, cover and rise to double again, then bake at 400 degrees until the loaves are golden brown and sound hollow when tapped.  It should take about 40 minutes. 




One thought on “Honey Whole Wheat Bread

  1. Denise @ wyomingstorygirl.wordpress.com

    This sounds great! My grandma was of the same mind, all her recipes were ingredients titled RECEIPT – XX (recipe name). I love that I can now look at some of those recipes from my Great Grandma and know it takes about this much flour, etc, based on my own experience. I’ll try this bread tomorrow and the other one too as that is make ahead (I have another loaf from the other day).


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