Saturday, June 26, 2010

Honey Wheat Bread

I've been making this bread for years now and don't know why it's taken me so long to put in on here!! It's the best, most delicious bread I've ever had. I LOVE it. Bryce loves it. My other half loves it. Doesn't it look just delicious cooling on the railing of the porch? Let me just say yesterday when I made these I was feeling like such a home-maker. You know...yeast, rising dough, fresh warm bread...that'll do it to ya.

I got this recipe from my cousin, Jenna, years ago. She made it and I ate it. Then I bugged her daily till I got it. She found it on (which also is a favorite of mine.) The thing that's so wonderful about it is you use half whole wheat flour and half white. This tactic must be used to trick the people eating it. It's got the whole wheat goodness, but the look and texture of a white bread. GENIUS!! I also like how it doesn't use any white sugar, just honey. The flavor is phenomenal! Just try's so easy. If I can do it - you can too...seriously.

3 cups warm water (about 110 degrees F)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly. (A little trick I use in situations where I don't have a nice warm porch is I turn the microwave on for 1 minute with nothing in there. Then I open it and put the dough in there for a warm place to rise. I also will turn my oven on and when it gets to about 150 degrees, I turn it off. Then I put the dough in there to rise. Both ways work like a charm!)

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely


  1. Hooray! I still make this bread every week. I haven't bought bread at the store since I started making it however many years ago. Our kids are going to be spoiled - I love it! Your bread looks fantastic. Loaves of homemade bread cooling on the porch of a historic home? Classic.

  2. Looks yummy! What if I want just 1 loaf? We're a small family-my husband, I & our 1yr old daughter. :) plus I only have 1 loaf pan...haha!