100% Honey Whole Wheat/Cracked Wheat Bread

100% Honey Whole Wheat/Cracked Wheat Bread created by Maine Sailor Chef

This recipe is adapted from The El Molino Cookbook that I've had for a million years!This has the potential to make 3 loaves and is the ONLY recipe I use for whole wheat bread.It is the moistest I've ever had and because honey is a natural preservative it has a longer shelf life. You can add a little more honey and make amazing dinner rolls or cinnamon rolls.The cookbook states "the same natural ingredients but a new improved method that gives a higher, lighter loaf." Yes, this rises 3 times! I use the quick acting yeast and am able to make 9 loaves in a day without stressing out.You can substitute about a cup of the whole wheat flour with a cup of white bread flour but I rarely do.Enjoy!

Ready In:
1hr 30mins
Yields:
Units:

ingredients

directions

  • In the bowl of your electric mixer (I use a KitchenAid ) dissolve yeast in warm water. Add milk, honey, oil, salt and eggs. Mix until blended.
  • Add 2 1/2 cups of the flour and beat for 3 to 4 minutes. Cover bowl with plastic wrap or a warm towel and allow sponge to rise in a warm place until doubled in bulk, about 30 minutes.
  • Mix in remaining flour reserving 1/2 C for kneading. At this point you may add the softened cracked wheat if desired. This may seem a little stickier than you may be used to but as long as your fingers don't stick in the dough you have the right amount of flour.
  • Turn out onto floured board or counter top or use the dough hook from your mixer. Knead for 8 to 10 minutes until elastic and smooth.
  • Put in a large buttered bowl and let rise in warm place until doubled in bulk.
  • Punch dough down. On lightly floured board or counter top divide into 3 equal portions. Shape into loaves and place in buttered loaf pans approximately 8" X 4".
  • Cover and let rise for the third time until doubled in bulk.
  • Bake at 375 degrees for 30 - 35 minutes. The bread tests done when the crust make a hollow sound when tapped.
  • Remove from pans and brush with melted butter. Cover with a hot damp towel to soften crust if desired.
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RECIPE MADE WITH LOVE BY

@NVirginian
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@NVirginian
Contributor
"This recipe is adapted from The El Molino Cookbook that I've had for a million years!This has the potential to make 3 loaves and is the ONLY recipe I use for whole wheat bread.It is the moistest I've ever had and because honey is a natural preservative it has a longer shelf life. You can add a little more honey and make amazing dinner rolls or cinnamon rolls.The cookbook states "the same natural ingredients but a new improved method that gives a higher, lighter loaf." Yes, this rises 3 times! I use the quick acting yeast and am able to make 9 loaves in a day without stressing out.You can substitute about a cup of the whole wheat flour with a cup of white bread flour but I rarely do.Enjoy!"

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  1. pomlover
    one of my favorite recipes ever I have used it for years. Haven't tasted one that I like better yet.
  2. Maine Sailor Chef
    This was wonderful and easy to prepare. I think the milk can help add more 'holes' to the interior of the bread too, makes it look nice and light. Great recipe. Perfect for a cold day in Maine!
  3. Maine Sailor Chef
    100% Honey Whole Wheat/Cracked Wheat Bread Created by Maine Sailor Chef
  4. Maine Sailor Chef
    100% Honey Whole Wheat/Cracked Wheat Bread Created by Maine Sailor Chef
  5. mamazee
    i really liked this bread recipe - i used all whole wheat, but also added a cup of gluten to help it raise... t his is a much less complicated recipe than our favourite - i found it only made two loaves (which in a family of eight is pretty much one meals' worth!) - but i will try doubling it next time... this had a nice flavour, nice consistent texture and minimum of ingredients which was nice :)
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