This recipe was created in the Unitas mountain range by a Student Conservation Association trail crew. The beauty of this bread is it's versatility. If you don't have enough or any of an ingredient you can usually go without or substitute for it. So go ahead, add milk, eggs, oats, fruits or nuts. You can also try different flours and sweeteners.

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Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 30 mins
Servings:
20
Yield:
2 - 9x5 inch loaf pans
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.

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  • Stir in oil, salt and 4 cups of flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 15 minutes. The dough should be soft like a baby's butt and it should not stick to your hands. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

  • Bake in preheated oven for 45 to 60 minutes, until loaves sound hollow when on the bottom. Serve hot out of the oven or let cool and store for later.

Nutrition Facts

255 calories; protein 7.8g; carbohydrates 49.8g; fat 2.4g; sodium 699.6mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 5 stars
05/04/2011
I'm rating this 4.5. I added more honey based on other reviews and I also added vital wheat gluten. I halved the recipe b/c 9 cups seemed like so much and I was still able to get 2 good sized loaves. I used 3 cups bread flour and 1.5 cups of wheat flour. The kids liked this more than my all wheat bread recipe. Thanks. This is a keeper. Read More
(11)

Most helpful critical review

Rating: 3 stars
01/07/2009
I followed your basic recipe to suit and was excited. This was my first "loaf" bread I have made. It smelled incredible and was delicious fresh out of the oven with some butter. At the same time the flavor isn't that great after a day or two. A pretty solid recipe overall. Thanks! Read More
(2)
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/04/2011
I'm rating this 4.5. I added more honey based on other reviews and I also added vital wheat gluten. I halved the recipe b/c 9 cups seemed like so much and I was still able to get 2 good sized loaves. I used 3 cups bread flour and 1.5 cups of wheat flour. The kids liked this more than my all wheat bread recipe. Thanks. This is a keeper. Read More
(11)
Rating: 4 stars
01/20/2004
Hello fellow SCA!!! Good recipe for crew though I have made this basic recipe I use whole wheat flour for half of the bread flour called for in this recipe. For added nutrition I also add 2 tablespoons of flax seeds and my crew gobbles this stuff. Yum! Read More
(7)
Rating: 5 stars
04/12/2010
I remember this for when I was 5!! YUMMY!! And so versatile! Read More
(4)
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Rating: 4 stars
01/23/2006
this was nice as a white bread. i halved the mixture so i could make jst one loaf in my bread machine and i reduced the salt to 1 teaspoon as i thought 2 tablespoons was a bit much. i couldnt taste the honey at all though not sure if you're actually supposed to. if i were to make this again i would double the honey so that i might be able to taste it Read More
(3)
Rating: 3 stars
01/06/2009
I followed your basic recipe to suit and was excited. This was my first "loaf" bread I have made. It smelled incredible and was delicious fresh out of the oven with some butter. At the same time the flavor isn't that great after a day or two. A pretty solid recipe overall. Thanks! Read More
(2)
Rating: 5 stars
04/27/2011
Since the submitter encourages the addition and substitution of ingredients I elected to use eggs and milk in this recipe. I halved the recipe. I dropped one egg into my measuring cup and added enough warm milk to make 1 1/2 cups of liquid. I followed the rest of the recipe exactly. It's not exactly a complaint but this made one HUGE loaf of bread. My kids loved this bread and I will make it again. I will probably make smaller loaves in 8X4 bread pans the next time. Thanks for a tasty and versatile recipe! Read More
(2)
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Rating: 5 stars
05/01/2016
This was so good as is!! Read More
Rating: 5 stars
01/26/2019
This is a great bread. I use 1 cup ground flax 1 cup wheat germ 1 1/2 cup oats 1/2 cup vital wheat gluten 1 cup sprouted wheat flour 4 cups bread flour. It makes a nice loaf with a lot of interesting textures and it makes awesome toast for peanut butter. It is honestly one of the more forgiving recipes for bread so you can happily add or change things. I ve also tossed in sunflower seeds slivered almonds ground walnuts pumpkin seeds sesame seeds and flax seeds for that added crunchiness. It is a great recipe written as is but you honestly can add a ton of different things and make it unique to your own taste. I always try the original recipe with no changes and it was a very good bread. I took it to heart when they said substitutions and have went nuts with variations! Thank you so much for this tasty healthy delicious versatile recipe! Read More