(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Bread Recipes 3 >  Honey Wheat Bread


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Servings: 2 loaves or 2½ dozen rolls

• 1/2 cup water, 110 to 115° F
• 4 1/2 teaspoons yeast (2 packages)
• 2 cups fat-free milk
• 1/4 cup margarine
• 1/3 cup honey
• 1/4 cup brown sugar
• 2 1/2 teaspoons salt
• 1/2 cup wheat germ, optional
• 2 tablespoons wheat gluten, optional
• 3 cups whole wheat flour, divided
• 4 to 4 1/2 cups bread flour, divided

Preheat oven to 375°F.

In a large mixing bowl, dissolve yeast in warm water. Let stand 10 minutes.

Warm milk to 110 to 115°F; stir in margarine, honey, brown sugar and salt; cool to lukewarm. Add milk mixture to yeast; add wheat germ, wheat gluten, 2 cups whole wheat flour and 3 cups bread flour. With an electric mixer, beat for 3 minutes.

Stir in remaining cup whole wheat flour and additional bread flour as needed to make stiff dough. Place dough on a floured board and knead for 10 minutes or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in bowl coated with non-stick spray, turning once to coat the top. Cover and let rise in warm place, free from draft, until doubled in size, about 75 minutes.

Punch down and let dough rest for 10 minutes. Divide dough into 2 portions. Shape each portion into a loaf. (Using a rolling pin, roll each portion into a 9 x 14-inch rectangle. Starting at short end, roll dough tightly; pinch dough to seal ends.)

Place loaf in a 9 x 5-inch pan coated with non-stick spray. Cover and let rise in warm place until doubled, about 1 hour. Bake for 35 minutes or until loaf sounds hollow when tapped with fingers. To prevent a dark crust cover loaf the last 15 minutes. Remove from pans and brush with butter. Cool thoroughly before storing.

For rolls, bake about 15 minutes or until golden.

With 16 slices per loaf, each 2-ounce serving (1 slice or 1 roll) provides approximately: 144 calories, 5 g protein, 27 g carbohydrates, 2 g fiber, 2 g fat (0 g saturated), 0 mg cholesterol, 44 mcg folate, 2 mg iron, 202 mg sodium.

Recipe courtesy of the Wheat Foods Council


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages