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Honey Wheat Bread

Submitted by: kellyb on May 4, 2010
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Honey Wheat Bread

This bread is very moist and rises nicely. You can substitute other whole grain flours for part of the white flour. Makes great toast and sandwich bread.

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Difficulty: Intermediate

Servings: 10

Prep Time: 5 minutes, mixing & rising 2 1/2 hours   Cook Time: 25-30 minutes  


2 1/2 teaspoons active dry yeast
1 cup whole wheat flour
2 cups all-purpose flour *
1/2 teaspoon baking soda
1 teaspoon salt
3 Tablespoons honey
1 1/2 tablespoons vegetable oil
1 1/2 cups sour milk or buttermilk at room temperature.

*More flour may be needed check as bread is being mixed.

I often will use 1/2 whole wheat and 1/2 white flour or substitute oat flour etc. Experiment and have fun. I also substitute whey from homemade yogurt or even dilute yogurt to make the liquid portion of the recipe. I also use olive oil.


1.Combine yeast, whole wheat flour, all purpose flour, baking soda, salt, honey, oil and sour milk into pan or bread machine.
2. If baking in bread machine use medium temperature setting.
3. If baking in oven, use manual or dough cycle to knead dough. Remove, from bread maker and place in a greased loaf pan. Let rise until doubled in size. Bake in a preheated 350 degree oven for 25-30 minutes or until bottom of loaf sounds hollow when tapped.

Categories: Bread Machine, Breads

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