Honey-Wheat bread is hearty and has a slightly sweet touch with the honey. This recipe is primarily with whole wheat, with some white flour in it, so it isn’t too dry.
This is one of those recipes that is very special to me. This was my Grandmother’s recipe for Honey-Wheat bread. My Grandmother was a fantastic cook, her recipes were simple, but they always tasted so good. I loved it when my family and I would go to my Grandparents during the summers, and I can always remember a table filled with food from the garden, parsley potatoes, and sometimes for a special treat she would serve homemade bread. My Grandfather would always finish his meal with a piece of bread with butter and jelly.
This honey wheat bread is tender and moist, perfect for eating right out of the oven.
- 2 cups lukewarm water
- 1 package yeast
- 1 tablespoon vegetable oil
- 1 tablespoon honey
- 4 cups whole wheat flour preferably stone ground
- 2 cups white flour
- 2 teaspoons salt
In a large bowl or kettle, pour water, then add dry yeast. Stir in honey and oil. Add flours and salt, stirring then kneading vigorously for 7 minutes. As you knead give the bowl or kettle a whirl with each motion. Let rise in a medium warm place for 1 hour.
Knead again and make into a ball. Cut ball down the middle and place each half into well-greased pans. Pat into long, narrow loaves and let rise about 40 minutes. Bake in a 400-degree oven for 15 minutes then 350 degrees for 30 minutes. Cool and eat.
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