1 of 8 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 "9x5 loaves" 640g Recipe makes 4 "9x5 loaves")
Calories 1468
Calories from Fat 250		(17%)
Amount Per Serving		%DV
	Total Fat 27.8g	42%
	Saturated Fat 15.4g	76%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 1353mg		56%
Potassium 1270mg		36%
Total Carbohydrate 278.0g		92%
	Dietary Fiber 26.2g	104%
	Sugars 47.6g
Protein 39.3g		78%
how is this calculated?

Menus using this recipe:

Week of September 27

KellyMac6

Wholesome Homemade Honey Whole Wheat Bread

Recipe #32607 | 3¾ hours | 3 hours prep | add private note

⁽¹⁰⁶⁾ RATE IT NOW Print Recipe

By: Karen=^..^=
Jun 30, 2002

This is the most awesome wheat bread I have ever eaten. It is worth the extra effort and because this recipe makes 4 loaves, you can freeze them and have enough for awhile Rising time included in prep.

4 "9x5 loaves" (change servings and units)

Ingredients

2 envelopes yeast
4 cups water
1/2 cup butter, softened
1/4 cup molasses
1/2 cup honey
2 teaspoons salt
6 cups whole wheat flour
4 cups white flour

Directions

1
Dissolve yeast in warm water.
2
In a large bowl, combine butter, molasses, honey and salt and mix well.
3
Add yeast mixture and then gradually add flours.
4
Turn onto floured surface and knead until smooth.
5
Place in buttered bowl and let rise until double.
6
Punch down and let rest for a few minutes.
7
Divide dough into 4 parts and shape into loaves.
8
Place in greased pans and let rise for about an hour.
9
Bake at 375* for 35 to 40 minutes.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #818035

On Nov 18, 2009

This was the first time I ever attepted making bread from sratch and it turned out yummy. I ended up making 2 loaves in loaf pans (which got a little on the brown side) and 2 in circular cake pans (they turned out the best. I gave 3 away and my fiance and I ate the last one. One loaf didn't last long so 2 days later I made a half batch and added chopped dates. I did find that in order the knead it in the beginning it needed a bit more flour and little less water.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: lemonJAM

On Nov 17, 2009

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Tara

On Oct 28, 2002

This is the best whole wheat bread ever! I was a bit leary on the molasses for fear it may be strong like a Boston Brown Bread but no such thing. It was wonderful. After our discussion however on electric ovens and bread browning too quickly I tried cooking the loaves separately. I brushed the tops with lots of butter and at 375 I had trouble, finally by the last 2 loaves I had it mastered. My oven cooked it perfectly on 300 degrees for 45 minutes. I have no way to control just the bottom element.

13 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #361514

On Oct 10, 2006

My daughter baked this bread for our county fair this year and won reserve champion yeast bread! Our whole family LOVES this recipe! We combined the dry ingredients before we mixed it with the wet as to not overwork it. The bread rises beautifully and we brought home a nice big ribbon from the fair!

9 people found this review helpful

Was this review helpful to you? YES | NO

Read all 108 reviews