Whole Wheat Honey Bread


8 to 8-1/2 cups unsifted stone-ground whole wheat flour
4 teaspoons salt
2 packages active dry yeast
1-1/2 cups milk
1-1/2cups water
1/3 cup honey
6 tablespoons butter


In a large mixing bowl, thoroughly stir together 3 cups of the whole wheat flour, the salt and undissolved yeast.

Place the milk, water, honey and butter in a small saucepan over low heat until warm (130 degrees F). Gradually stir the liquid into the flour mixture and beat for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add 1 cup flour. Beat at high speed for 2 minutes. Stir in enough additional flour to make a stiff dough.

Turn out on to a lightly floured board; cover and let stand for 10 minutes. Knead the dough until smooth and elastic.

Place in a greased bowl, turning the dough to grease top. Cover. Let rise in a warm place until doubled in bulk (50-60 minutes).

Punch down the dough. Divide in half; shape into two loaves. Place each loaf in a greased 8-½x4-½x2-½-inch loaf pan. Cover. Let rise again until doubled in bulk (about 50 minutes).

Bake in a 375 degrees F oven for about 35 minutes. When the bread is done, the loaves will sound hollow when tapped. Turn out of the pans on to a wire rack.


Makes 2 loaves.

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