Honey Whole-Wheat Bread

By Yankee Magazine

Feb 26 2009

The cook won “Best of Show” for this recipe, which the judges said looked as good as it tasted. Our recipe tester agreed wholeheartedly, saying that this bread has become a family favorite. For a tasty variation, try adding 1/4 cup flaxseeds and 1/4 cup sesame seeds. Reverend Nancy S. Donnelly, Glen Gardner, New Jersey–Hunterdon County 4-H and Agricultural Fair, Flemington, New Jersey


2 loaves


4 cups whole-wheat flour, divided
1/2 cup nonfat powdered milk
1 tablespoon salt
2 packages (2 tablespoons) dry yeast
3 cups water
1/2 cup honey
2 tablespoons vegetable oil
3-1/2 to 4 cups white flour


In a large mixer bowl, combine 3 cups of the whole-wheat flour, powdered milk, salt, and yeast. Mix well. Heat the water, honey, and vegetable oil until warm (115° to 120°F). Add the warm liquid to the dry ingredients and beat on low for 30 seconds, scraping the bowl constantly. Beat on medium for 3 minutes more. By hand, stir in the remaining 1 cup whole-wheat flour and enough of the white flour to make a moderately stiff dough. Turn out onto a floured surface and knead for about 5 minutes. Place in a greased bowl, cover, and let rise until doubled in bulk, 45 to 60 minutes.

Punch the dough down. Divide in half, cover, and let rest for 10 minutes. Grease two 9×5-inch pans and sprinkle with cornmeal. Shape the dough into 2 loaves and place in the pans. Cover and let rise until doubled in bulk, about 30 to 45 minutes.

Preheat the oven to 375°F. Bake for 30 to 35 minutes. Cool on wire racks for 10 minutes before removing from the pans.