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| 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 26.1g | 104% | |
| Sugars 47.6g | ||
| Protein 39.3g | 78% | |
Wholesome Homemade Honey Whole Wheat Bread
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"
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.
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- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Comfort Food
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- Dietary > Kid Pleaser
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Featured Reviews for This Recipe
From: Andi Oz
On Jul 8, 2009
I just cut this recipe to a quarter and put it in the breadmaker on its whole wheat setting and it turned out absolutely perfect. It is light and fluffy but doesn't taste like white bread. Best of all, it doesn't have any refined sugar in it AND my DH will eat it! Thank You!
From: Woodlandnymph
On Jul 3, 2009
This recipe came out beautifully! I used 4 cups whole wheat, 3/4 cup bread flour, and 1/4 cup vital wheat gluten. So tasty and puffy!
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.
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!
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