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Honey Wheat Bread

Rated as 4.39 out of 5 Stars

"This recipe produces two beautiful, high loaves that have wonderful texture and slice very well. The tempting aroma of this bread baking can cut the chill from a cool autumn day. It's a tribute to the goodness of wheat. -Dorothy Anderson, Ottawa, Kansas"
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Ingredients

1 h servings
Original recipe yields 32 servings

Directions

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  1. In a mixing bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120 degrees F-130 degrees F; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into two loaves; place in a greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees F for 40-45 minutes. Remove from pans to cool on wire racks.

Footnotes

  • Nutritional Analysis: One 1/2-inch slice (prepared with fat-free milk and margarine) equals 99 calories, 1 g fat (0 saturated fat), 0 cholesterol, 216 mg sodium, 19 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch.

Reviews

Read all reviews 38
  1. 44 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This turned out very dense and thick for me, but tasty. The only change I made was substituting one more cup of whole wheat flour for white. I almost broke my Kitchenaid stand mixer while knead...

Most helpful critical review

Very heavy and dense. I used bread flour not AP and I added gluten. Still way to heavy. Tasted good but we didn't like it for sandwiches. I liked it toasted with homemade jam.

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This turned out very dense and thick for me, but tasty. The only change I made was substituting one more cup of whole wheat flour for white. I almost broke my Kitchenaid stand mixer while knead...

How do you give wheat bread 5 stars? I like the method. combining most of the ingredients in a sauce pan and heating to 120 then slowly pouring over 1/2 the flour /yeast mixture while in the mi...

Very good recipe! It has a very full and hearty flavor and has just the right hint of honey. I will definately be using this again!

This was great bread! The best wheat bread I've ever made. It rose nicely and had a very good taste and texture....I'll make this again for sure.

Reduced recipe to 24 servings, doubled honey and made in my 2# bread machine on the wheat setting (use 4 teaspoons quick yeast for quick wheat cycle). My wheat-resistant family LOVED the moist,...

This is an excellent bread. I used all wheat flour (Wheat Montana's "Prairie Gold"). Wonderful texture not heavy at all.

Great recipe! I love a good dense bread and this fits the bill. A hint of sweetness without being overpowering. A new favorite of mine.

Very heavy and dense. I used bread flour not AP and I added gluten. Still way to heavy. Tasted good but we didn't like it for sandwiches. I liked it toasted with homemade jam.

Followed recipe exactly and bread turned out very dense and thick. My 6 year old loved it with jelly on it, but no one else would eat it. Sorry....