Honey Wheat Bread

Total Time:
2 hr 50 min
1 hr 50 min
1 hr

8 to 10 servings


Preheat oven to 375 degrees Fahrenheit. Combine all ingredients, knead for about seven minutes or until dough is no longer wet but smooth. Let bread rise until doubled in size, punch down and shape into loaves. Let bread double in size again. Bake until crusty and brown on top.

This recipe was provided by professional chefs, and therefore may be difficult to reproduce in the home.

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4.8 44
Mine just finished mixing. It is VERY sticky. Did not form into a ball at all. I'm proceeding with the making. Hope this works! item not reviewed by moderator and published
Great! Could use a bit more salt. I dissolved the yeast (2 1/4 tsp) in 2 Tbs of the water first and baked it at 350° F for 40 minutes. item not reviewed by moderator and published
Great flavor and very easy to make! I make this often for sandwiches during the week. item not reviewed by moderator and published
Wonderful! We loved this bread. Could have used a little more salt to our personal taste buds. If I did the calorie count correctly, this recipe contains 3,327 Calories which equals 139 cal per slice. item not reviewed by moderator and published
Great bread! New favorite. I MAY have added a bit more honey and substituted 1/4 cup of ground flax seed like the other reviewers. Because it doesn't give directions, I followed what I do for other breads. Put the yeast in warm water and let it foam up or leave it after mixing it for about 15 minutes. Add the other ingredients. I mixed it in the KitchenAid for 7-10 minutes with the bread wand. I transferred it to a glass bowl coated with oil and covered it with a damp towel. It raised for about 50 minutes sitting on a preheated door of a 170 degree (then turned off) oven. I live in Michigan and it is COLD here. I punched it down and put it in 2 oiled baking pans and let it rise again for 40 minutes. I then baked it on 350 for 35 minutes. It was perfect. Wow so so good. item not reviewed by moderator and published
Absolut great! I read many of the reviews to get the detail information I needed about times for rising and kneading. Thanks to all of the reviewers, I made two yummy loaves. My kitchen was cool that day so I used the suggestion of a slightly warmed oven for rising the dough.The bread was cooked through, moist, and sliced beautifully for toast or sandwiches. Very easy to make and this one stays in my recipe box! item not reviewed by moderator and published
This is our go to recipe. I make this for everyday bread; form it in to rolls for hamburger buns. Company comes - all they want to know is "Are you making your bread?" We also serve l8nch one Sunday a month at a shelter for women in peril and the first thing they as when I walk in the door is; "Did you bring some of your bread?" I think if I ever said No they would send me home. Easy, delicious - only change I make is that I use 1/2 cup of honey as suggested by other reviewers! WONDERFUL. item not reviewed by moderator and published
Hey just because it says its hard to replicate, don't believe it. This recipe was the easiest I have ever tried and came out beautiful. I've used it twice because I messed up the first time by not putting it in loaf pan. Tried to do an artisan loaf. Big mistake. Makes three loaves. item not reviewed by moderator and published
can't stop eating : although would like some more basic info - grams instead of a packet, rising time, baking time approximations.... item not reviewed by moderator and published
Turned out great! I used reg flour instead of bread flour since I was running low. Mine turned out a little dense and moist. I also used quick oats since that's what I had so I'm not sure if that would have made a difference. Cut perfectly for sandwiches and had a great flavor. I rubbed it with butter when it came out of the oven for a soft crust. Can't wait to make this again, it was super easy! item not reviewed by moderator and published

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