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    You are in: Home / Recipes / Honey-Whole Wheat Bread Recipe
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    Honey-Whole Wheat Bread

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on March 24, 2009

      Beautiful texture, beautiful taste. I used orange blossom honey and 1 whole packet of rapid rise yeast. I used the dough cycle only and finished the loaf in the oven @350° for 35 minutes. Made for Spring PAC 09.

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    • on August 06, 2008

      This is great bread! Our whole family loves it. I have to double the recipe to please my family of eight. Like *Pixie*, I did not bake in my bread machine. I used my grandma's bread pan and baked at 350 F for 25-30 min. Oh, you MUST add four teaspoons of vital wheat gluten. I tried baking this as a double recipe in a 16x4" pan and it was TERRIBLE! It was doughy in the middle and nobody ate it. If you make a double batch, bake it in two, 5x9" pans. This is great bread!

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    • on April 24, 2007

      This bread was great! I did add about an extra 1/2 teaspoon of yeast as one teaspoon just didn't seem right for the amount of flour in the recipe. It does make a rather small for 1.5 lbs yet tasty loaf. Thanks for sharing.

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    • on February 12, 2007

      Excellent bread ~ Very tasty with great texture! I also used pancake syrup instead of honey. Doing so made it necessary to add 3-4 tablespoons of additional flour for a workable dough. But the dough was very slow to rise and so next time, when using the combination of all-purpose and whole wheat flours, I'll increase the yeast to 2 1/4 teaspoons; if using an alternate combination of bread flour and whole wheat flour, I'll increase the yeast to 1 1/2 teaspoons. I baked my loaf in a 350-degree oven for about 38 minutes with a foil covering over it the last few minutes. We really enjoyed this delicious bread ~ Thanks!

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    • on October 07, 2006

      I do not own a bread machine, and was going to try to make this without but decided after a co-worker offered to lend me theirs to do it as the recipe is written. I just loved this bread as I prefer wheat bread to just about any. It turned out GREAT and the smell of fresh baked bread is one of my favorite kitchen smells. The texture of this bread is perfect for me, and once I get the hang of making bread I will be baking this again, sans the machine. :) Thank you NoraMarie for a excellent bread recipe. Now I must go get another slice for toast this morning!! :o)

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    • on September 18, 2006

      Very yummy bread, lovely crust, just the right hint of honey, delicious warm with butter! Even my daughter (who hates whole wheat) liked it! I can't rate how this would bake in the bread machine, since I always use the dough setting and bake in the oven (gotta love that oven baked crust). I mixed the warm water, honey and yeast in the bowl of my bread machine and let it proof for 5 minutes, then I added the rest of the ingredients. I don't buy shortening, so I subbed the same amount of sunflower oil. The dough was very easy to handle and raised perfectly at the end on the dough cycle. I took it out of the bread machine, shaped it and let it rise in a loaf pan until double. Then I baked for just under 20 minutes at 350F. Delicious, thanks for posting.

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    Nutritional Facts for Honey-Whole Wheat Bread

    Serving Size: 1 (62 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 147.5
     
    Calories from Fat 19
    13%
    Total Fat 2.2 g
    3%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.6 mg
    0%
    Sodium 294.9 mg
    12%
    Total Carbohydrate 29.0 g
    9%
    Dietary Fiber 2.3 g
    9%
    Sugars 6.1 g
    24%
    Protein 3.9 g
    7%

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