Wholesome Homemade Honey Whole Wheat Bread

"This is the most awesome wheat bread I have ever eaten. It is worth the extra effort and because this recipe makes 4 loaves, you can freeze them and have enough for awhile :) Rising time included in prep."
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by Anonymous photo by Anonymous
photo by Lorraine A. photo by Lorraine A.
photo by Anonymous photo by Anonymous
photo by Marina No Ar photo by Marina No Ar
Ready In:
3hrs 40mins
Ingredients:
8
Yields:
4 "9x5 loaves"
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ingredients

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directions

  • Dissolve yeast in warm water.
  • In a large bowl, combine butter, molasses, honey and salt and mix well.
  • Add yeast mixture and then gradually add flours.
  • Turn onto floured surface and knead until smooth.
  • Place in buttered bowl and let rise until double.
  • Punch down and let rest for a few minutes.
  • Divide dough into 4 parts and shape into loaves.
  • Place in greased pans and let rise for about an hour.
  • Bake at 375* for 35 to 40 minutes.

Questions & Replies

  1. How much is an envelope of yeast? Do you use the small packages of dry active yeast?
     
  2. i really wish the directions specified the details of the yeast/water situation.....i am new to baking with yeast, and so the directions did not explain, i dissolved my yeast in water according to the yeast package instructions...nowhere here does it say to dissolve your 2 packets of yeast in the 4 cups of water....the 4 cups of water aren't even described to be warm, or i may have figured that out.........may i suggest changing the directions to read; "dissolve 2 packets of yeast in 4 cups of warm water"? i had to dump my first attempt......fingers crossed for second attempt!
     
  3. I saw your comment about letting the dough rest to help with the stickiness and this helped, but still had to add about 3/4 cup more flour. What instructions would you give for using a stand mixer? What if I want to bake 2 loaves later since my oven can't really take 4 at a time?
     
  4. Is the dough supposed to be sticky? Or am I supposed to keep adding flour until its no longer sticky?
     
  5. Is the white flour to be all purpose flour or white bread flour? Thanks, Susan
     
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Reviews

  1. I thought I would update my review, just in case it sells this recipe better. I have been making this bread for over a year now and is part of my best recipes collection. I have discovered that in weight, the wheat flour is 2 lb. and 4 oz. and the white flour is 1.5 lb. This makes the prep even easier. This bread has it all; perfect structure and texture, incredible flavor, beautiful crust, and versatility...it toasts up very nicely. I don't understand those who have altered their baking times and temperatures...375 for 40 minutes has worked every time for me, and the crust is supposed to be a bit on the dark side...perhaps your ovens are out of sinc? I have easily made around 200 loaves with this formula since I found it, and it is always met with appreciation and grattitude. My sister even offered to buy 8 loaves from me to give away as Christmas gifts, and she said each recipient loved it. Awesome recipe!
     
  2. Great bread! I freeze three of the four loaves: to freeze the dough, follow recipe to step 7-- let it rise until double, then punch it down and form 4 loaves. Wrap in plastic wrap or put in a freezer bag. When you're ready to cook one, pull it out of the freezer, unwrap it, put it in a greased loaf pan and let it rise (I pull mine out at 8:00 AM and it's ready to cook by 5:30 PM). I live in the midwest at low elevation and cook my bread at 350 F for 30 minutes. Perfect. And it's ready just in time for dinner.
     
  3. One word. Yum! A friend had posted on FB that she tried your recipe and loved it. I asked her for the recipe # and I have since made it. The texture is nice and light. I followed your ingredient list to a "T" but added in 2 TBSP gluten. I make our own wheat bread regularly so followed the same guidelines while working with your wheat recipe. This is what works for me... I combined the yeast, water, molasses, honey, salt, gluten and 3 cups whole wheat flour. I let is sit or "sponge" for about 45 minutes. I then added the butter and remaining flour - both wheat and white. It didn't take the full hour to rise in my bowl. Maybe 40 minutes. I put the divided dough in my bread pans and it rose for another 30 minutes. I got 4 really good size loaves from the recipe. Thanks for sharing!
     
  4. Just a general comment. I don't understand why people on here refuse to follow a recipe. They add their own stuff then give this recipe a bad review because they didn't follow the recipe. I have no problems with changing the recipe after you tried the original one but why give a bad review on great recipes because you didn't follow it? Just saying.
     
  5. This bread was awesome and I'll will be making again. I cut the recipe in half and used the dough cycle on my bread machine. Put honey, butter and salt in first, then added water and then flour and yeast on top per the instructions for my bread maker. Try it, you won't be sorry!
     
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Tweaks

  1. I don't know how to edit my recipes anymore, but please note that the 4 cups of water should be warm. And that the 2 envelopes of yeast get dissolved in the full 4 cups of warm water.
     
  2. Didn’t tweak it this time. Next time thou’ as I like to add my own twist to recipes. Maybe just put some topping on or add a ingredient or two.
     
  3. This bread is incredible! Great flavor, texture, and it slices like a dream! I made very few changes - used bread flour in place of the all-purpose and, since I had no molasses, replaced them with 3 tablespoons brown sugar and 1 tablespoon extra water. I also followed another reviewers suggestions and allowed the mixture of yeast, brown sugar, honey, salt, and flour to "sponge" for 45 minutes. I think that made all the difference! Important things to remember about bread-making: knead it well, especially whole wheat, to develop the gluten. Allow to rise for the full amount of time or until doubled, DON'T rush it! Throw ice cubes in the oven immediately after placing the bread in to form a great crust, and DO NOT open the oven for at least 10 minutes when first baking to ensure proper rise and baking. Allow bread to cool fully before cutting as well, or you'll end up with smooshed bread :) Enjoy!
     
  4. Loved it. Halved the recipe and also subbed the brown sugar for the molasses.
     
  5. I have larger bread pans, so this makes 3 of them...lovely texture. Waited until last 15 minutes before I put extra soft butter on the crust...substituted 4 Tablespoons brown sugar for the molasses, which I put in with the yeast and water (at my son's house when I made this and he was out of molasses). Wonderful flavor! Hey! It has disappeared!!!!!!! Tried it again today and as good as it was yesterday, today when I added the molasses, my family said the taste was "just okay"... of course, I made two recipes of it, so now I have twice as many "just okay" loaves of bread...anyone need some extra bread? Probably won't make it again.
     

RECIPE SUBMITTED BY

<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
 
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