Makes a very good loaf. I use it for special occasions at church. You can substitute brown sugar for the honey if you wish.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

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  • In a large mixing bowl, sift whole wheat flour, bread flour, salt and baking powder. Sift three more times. Mix in 1/4 cup oil. In a separate bowl, dissolve honey in water. Stir into flour mixture. Mix just until a sticky dough pulls together.

  • Turn dough out onto a well floured surface and divide into four pieces. Form pieces into desired shape. Place loaves on lightly greased baking sheet.

  • Bake in preheated oven for 18 minutes. Remove from oven, brush with remaining 2 tablespoons oil and bake for 10 to 15 minutes longer, until bottom of loaf sounds hollow when tapped.

Nutrition Facts

149.9 calories; protein 3.6g 7% DV; carbohydrates 22.5g 7% DV; fat 6g 9% DV; cholesterolmg; sodium 547.8mg 22% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/06/2012
I am allergic to yeast and this is the first recipe I've found that really tastes like real bread! We do substitute brown sugar for honey and use all purpose flour. I'm going to try it with only whole wheat flour also. We use this for everything peanut butter and jelly with meatballs etc. It's WONDERFUL!! My husband said this is the closest alternative to yeast bread and he likes it just the same! It's not too biscuit-like or dry or anything. Really great! Oh and as a dessert with butter and sugar on top!:D Read More
(14)

Most helpful critical review

Rating: 2 stars
03/18/2006
I found this recipe to be terrible. Without the yiest it is like a brick and wasn't worth eating. Read More
(1)
17 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/06/2010
Well, when I read this recipe I thought this sounds plain GROSS!! However I decided to try it anyway. I made some adjustments. I divided the recipe in half as if it turned out really bad I did not want to have wasted good food. First I used a gluten free mix which included bean flour. Second I used soy milk versus water and increased the quantity to one and a half cups. Third I used olive oil and increased the quantity to two tablespoons. Fourth I doubled the baking powder. I used aluminum free baking powder. IT TURNED OUT GREAT!!! No more super expensive gluten free breads for me. Read More
(14)
Rating: 5 stars
04/06/2012
I am allergic to yeast and this is the first recipe I've found that really tastes like real bread! We do substitute brown sugar for honey and use all purpose flour. I'm going to try it with only whole wheat flour also. We use this for everything peanut butter and jelly with meatballs etc. It's WONDERFUL!! My husband said this is the closest alternative to yeast bread and he likes it just the same! It's not too biscuit-like or dry or anything. Really great! Oh and as a dessert with butter and sugar on top!:D Read More
(14)
Rating: 5 stars
08/27/2009
Yummy! Hubby loves this, and has declared it his new favorite bread! Substituted spelt flour 1:1. Also mixed in seasonings (1/2 tsp each of sage, basil, oregano, rosemary). Baking Powder Substitute: for each teaspoon, give 1/4 teaspoon baking soda (aluminum-free), and whisked 1 1/2 teaspoon lemon juice (best) or white vinegar in with water. Used agave nectar instead of honey. Wonderful, moist, dense (but not packed) texture. Puffed up nicely in a glass 9x9 dish. Turned out soft with a slightly firm crust. Excellent with your favorite dip (we like hummus) or topping (icing, yum!), or fold in your favorite filler. We've used jam, dried fruit, veggies sauteed in water, or just some of your favorite seasonings. Quickest bread loaf I've ever made! This yeastless bread goes on the menu! Oh so versatile! Oh so tasty! Read More
(12)
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Rating: 4 stars
12/04/2011
This bread was the perfect addition to our dinner! It is plain, but it tastes great with butter or jam. I substituted bread flour for an equal amount of all-purpose flour. Also, I used olive oil for the vegetable oil. A simple recipe for a simple bread! Read More
(6)
Rating: 5 stars
05/09/2004
This was a good quick bread. Nice and dense and moist. Good with garlic butter of all things. Read More
(3)
Rating: 4 stars
03/23/2009
way too salty - I cut down to 2 tsp. and still a tad too salty - I think I'll try 1 1/2 tsp. - bakes nicely - perfect directions - so much easier than yeast bread Read More
(3)
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Rating: 5 stars
01/19/2004
The bread was very easy to make and turned out moist and subtly sweet. To make this recipe vegan I substituted rice syrup for honey. Read More
(2)
Rating: 5 stars
03/20/2013
Didn't have any yeast and this recipe came up. I just made another four loaves and it came out better than the first time. Just a little too salty with 3 tsp - I cut it down to 1 1/2 tsp and it was fine. Can't say enough how much I love this bread. It will be a recipe I'll use for many years to come. Thanks! Read More
(2)
Rating: 4 stars
11/25/2012
So basically this is a biscuit recipe made into loaves instead of biscuits. I might like my own personal favorite biscuit recipe better but I was impressed with how well this turned out! Read More
(1)
Rating: 2 stars
03/18/2006
I found this recipe to be terrible. Without the yiest it is like a brick and wasn't worth eating. Read More
(1)