posted in All Time Faves

Honey- Whole Wheat Bread

Before food blogs were popular, I visited food blog forums- places on the internet where you can discuss recipes and food.  It’s where I became “RecipeGirl,” really… since that just happened to be the name I chose for my identity on those forums.  I learned so much from people in those forums- home cooks, emerging bloggers and cookbook authors too.  Pose a question on those forums and members will openly share feedback, give recommendations and share their great grandmother’s secret recipes.  It’s a fun place to be.  I don’t have much time nowadays to visit the forums anymore, but if you’re interested in checking them out… I love the Cooking Light forum (it’s not just for light food), Southern Living’s forum (yep, lots of talk about Southern food), and Cooking.com’s forum too.  They’re great places to get to know other cooks and get information- lots of nice people.  The bread I’m sharing today is a recipe that a gentleman named “Pete” on Cooking.com’s forum gave me a few years back- it’s a recipe he has been using for 40 years!  I’ve been using since he passed it along, and it’s now my go-to homemade bread:  Honey- Whole Wheat Bread.

Let me just state for the record that I’m not a very experienced bread baker.  I haven’t made a zillion different kinds of loaves, and I usually look to the experts for recipes and advice.  But this guy Pete… he gave me a good recipe that is easy to follow.

When I make bread, I always make sure I have freshly purchased flour (I used the bread flour in combination with whole wheat flour) and freshly purchased yeast too.  It makes a difference.  You can make the dough by hand if you want to (mix and knead yourself), but if you have a stand mixer with a dough hook… it will do all of the work for you!  There is no “proofing the yeast” in this recipe.  Just mix, let it knead and then shape it into a round to let rise.

The round of dough is placed into a bowl, which is set in a warm place with a clean dishtowel on top.  Just let it rise until it’s about doubled.

The dough is divided in half and rolled into rectangles.

Then, here’s the funny part:  you roll it up just like you roll up cinnamon roll dough.  No kiddin’.

Then you wiggle it into a 9×5-inch bread pan.  Cover it again- warm place and let it rise…


…until it has risen about an inch above the pan.  Then bake it!

It makes a terrific sandwich bread.  And since there tend to be so many preservatives in those commercial brands, you can feel good about eating this bread homemade and feeding it to your family too.  Thanks, Pete- for a great recipe!

P.S. Don’t be afraid of trying to bake your own bread.  As I mentioned before… I’m not a bread baker!  Just follow the instructions and try it out.  You’ll be surprised how easy it is!

Yield: 2 loaves

Prep Time: 30 min + rising time

Cook Time: 25 min

Honey- Whole Wheat Bread

Ingredients:

2 cups Gold Medal® whole wheat flour
4 to 5 cups Gold Medal® bread flour
2 Tablespoons granulated white sugar
1 1/2 teaspoons salt
2 packets active dry yeast (.25-ounce envelopes)
1/4 cup honey
1 2/3 cups water
2/3 cup milk
1/4 cup (1/2 stick) unsalted butter
additional flour, as needed

Directions:

1. In a large mixing bowl, whisk together the the whole wheat flour, 4 cups bread flour, sugar, salt and yeast.

2. In a medium bowl, combine honey, milk, water and butter, and heat to between 105 and 110 degrees in the microwave.

3. Stir the liquids to melt the butter and add, all at once, to the dry ingredients in the mixer bowl.

4. With the dough hook installed on your stand mixer, mix the dough. Add more bread flour by the Tablespoon, as needed, until the dough comes together and clears the bowl. Mix for 5 minutes with the dough hook and remove to a lightly floured counter surface.

5. Knead by hand until no longer sticky, adding flour as necessary. Form the dough into a large round and place in a large, greased bowl.

6. Cover the bowl with plastic wrap or a clean dish towel, let rise in a warm place for 30 minutes (or until about doubled in size). Remove the dough from the bowl and divide it in half. Roll each half into a 10 x 12 rectangle and roll each up like a cigar. Pinch the seams. Roll on the counter-top to make a uniform log and place each roll in an oiled 9x5-inch bread pan seam-side up. Shake the roll to oil the bottom, turn the pan over, catch the dough and reinsert it into the pan, seam-side-down.

7. Return the pan to a warm place, cover lightly with a clean dishtowel and let rise an additional 30 minutes or until at least 1 inch above the pan top. Bake in a preheated 400°F. oven for 25 minutes, or until the center of the bread tests 190 to 200 degrees. Remove the bread from the pans and let them cool on a rack.

Tips:

*If you don't have a stand mixer, you can mix and then knead the bread by hand. It'll be a bit of a workout, but it's worth it.

*To create a nice, warm place for your loaves to rise, turn on oven for 60 seconds and then turn it off. Turn the oven light on too. The temperature should be just about right for your loaves to rise nicely. (don't forget to turn off the oven!)
*Want a buttery component to it? Brush butter onto the top of the loaf as soon as it comes out of the oven. Let it soak into the loaf, then remove the loaf from the pan to cool.
*If you do not plan to consume both loaves right away, they freeze beautifully. Wrap loaf with foil as soon as it comes out of the oven- just foil, nothing else- the wrapping-while-hot trick retains the moisture so when thawed it's very fresh tasting.

*Over-kneading and adding too much flour may result in a drier, denser loaf. Be careful.

Source: RecipeGirl.com (adapted from "PeteFL" via Cooking.com Forum)

More bread recipes on the blogs:
Delicious Gluten-Free Bread by Gluten Free Goddess 
Rustic Sourdough by Stone Soup
Crockpot Bread Baking by Artisan Bread in Five 
Basic White Sandwich Bread by The Kitchn
Cinnamon Swirl Bread by RecipeGirl 

93 Responses to “Honey- Whole Wheat Bread”

  1. postedOct 10, 2012 9:43 AM

    Wow, what a gorgeous looking loaf.

  2. postedOct 10, 2012 9:56 AM

    I am very skeptical about using yeast but looking at this loaf, i am very tempted to give another shot!

  3. postedOct 10, 2012 10:03 AM

    It’s scary how many unwanted ingredients are in those shelf-stable sandwich breads. I love homemade bread, and I think once people start to make them they realize they aren’t so difficult, they just require some time for rising. Gorgeous photos Lori!

  4. postedOct 10, 2012 10:22 AM

    This bread looks simply perfect, Lori! And food forums – I actually remember those too. We have come a long way! :)

  5. postedOct 10, 2012 10:40 AM

    I’ve been on the lookout for a good homemade wheat bread and this looks like it! Thanks for sharing!

  6. postedOct 10, 2012 10:53 AM

    That picture of the risen dough made me very happy. I don’t really know why. I just know that when I find that my dough has risen, I feel extreme satisfaction.

    I love making bread! People really shouldn’t be afraid of yeasted bread. If I can do it, really… anyone can do it. And this is one beautiful loaf!

  7. postedOct 10, 2012 11:38 AM

    I prefer to use my bread machine for the kneading/rising …. do you think there would be any changes to the ingredients for me to use this recipe in it?

    • October 10th, 2012 @ 11:46 AM

      Hi Cat- I am not familiar at all with bread machines- so I wouldn’t feel comfortable recommending it one way or the other. Sorry!

  8. postedOct 10, 2012 11:57 AM

    I used to make bread for my friends on the weekend. I would do about 20-25 loaves (and sell them, lol). Making bread is such a comfort to me. I’m not a fan of bread machines. I’d rather get my hands in the dough. Of course, grin, I just scored an old professional KitchenAid Mixer in an auction, so I may test that bread hook….

  9. postedOct 10, 2012 12:11 PM

    I love bread making! I go in spurts too. I think it’s time to give this recipe a try :) THanks Lori!

  10. postedOct 10, 2012 12:12 PM

    Lori I love this post!! I just baked bread yesterday with yeast and am about to go photograph it (finally the sun came out!) and I love what you wrote about the forums. Before I read blogs, I was on yahoo chat room groups and learned so much there are holistic living, foods and recipes I had never heard of and overall health knowledge. I loved those forums and they helped me so much. And now I need to check out the cooking forums!

    I love that you roll this bread up like one big cinn roll log. How cute (and easy!)

  11. postedOct 10, 2012 2:12 PM
    Krista

    I have heard this phrase so many times: “I’m not a bread baker, but try this recipe, it’s so easy” NOT. But let me tell you, I am so impressed with this one and with myself..hehe. It turned out beautifully. Thank you, especially from my daughter, Isabella, who loves bread.

    • October 10th, 2012 @ 7:24 PM

      You made it already?? Yahoo!

  12. postedOct 10, 2012 2:43 PM

    I can’t wait to try this bread! Looks amazing–so fluffy!

  13. postedOct 10, 2012 8:09 PM
    Lisa Cornely

    Bread is the one thing that I do not normally bake myself, but I’m going to give this a try. It looks delicious.

  14. postedOct 10, 2012 8:21 PM

    That bread came out pretty amazing! I’ll look forward to trying it next. I made whole wheat bread yesterday, hoping to post it soon (first time using instant yeast – it worked well). Nothing homier than fresh baked bread!

  15. postedOct 10, 2012 9:56 PM
    RecipeGirl's Mom

    Your bread looks absolutely beautiful as the photo demonstrates so well

  16. postedOct 10, 2012 10:27 PM

    I can’t wait to try this! I’ve just started baking my own bread, and my family has really appreciated it. There is just nothing like that smell when it’s baking :)

  17. postedOct 11, 2012 4:32 AM

    I love homemade bread! Nothing beats it!! Your’s looks amazing!!!

  18. postedOct 11, 2012 4:39 AM

    That it is quite encouraging that you are not a bread expert either as neither am I! Especially trying to make a healthier bread, even more challenging! I’ve tried one recipe from another blogger and it was a flop. Thanks for sharing because it really doesn’t look too difficult!

  19. postedOct 11, 2012 5:30 AM

    I love working with yeast doughs. I baked all our breads for years but quit doing it a while back. This recipe is very similar to my standard loaf recipe and it really makes me want to get back into bread baking. Thanks for the reminder of how enjoyable and rewarding baking is.

  20. postedOct 11, 2012 6:49 AM
    Saeriu

    Your loaf looks wonderful! I made some bread this weekend from an old Farm Journal cookbook that I have. The recipe was also called Honey Whole Wheat Bread. It was a little different, yet similar, than yours but, wow did it taste good. It is going to have to become a regular in our house. I have to agree with a few of the other posters–it is really scary what the ingredients are in store bought bread. I painted mine with an egg wash and sprinkled 2 of the loaves with poppy seeds (1 was plain). Perfectly pretty!

  21. postedOct 11, 2012 8:52 AM

    One of my favorite things to bake in my kitchen is yeast breads! This looks incredible Lori! It’s picture perfect!

  22. postedOct 11, 2012 8:53 AM
    Brandon Savage

    I love making home made bread. Every wheat bread requires gluten, so it’s important to use good flour. I never use store brand flour because it’s so inconsistent in gluten content. Also, the reason you roll it up is that gives it the nice crumb. Makes it easy to get it in the bread pan too! Thanks for inspiring me to go bake!

  23. postedOct 11, 2012 10:18 AM

    Your loaf is beautiful!!

  24. postedOct 11, 2012 10:55 AM

    I have always been scared of making bread..you make it sounds so easy! I’m gonna do it :)

  25. postedOct 11, 2012 12:28 PM

    Wow, this looks so delicious and perfect!

  26. postedOct 11, 2012 4:37 PM

    LOVE that recipe! I am definitely going to make this one soon. I love that you can just barely see the spirals in the bread. So pretty. I do love the idea of a healthier option too. I will be making this one soon for sure. Yours turned out so perfect too. Literally no imperfections!

  27. postedOct 11, 2012 7:43 PM

    I’ll definitely be trying this, I need a good basic bread recipe that isn’t just plain ol’ (delicious) white :)

  28. postedOct 13, 2012 6:56 AM
    Jay-Lynn

    In reply to Cat – I’ve baked a number of loaves in a bread machine and just switched over to using the machine to just prep the dough. I don’t like the shape of the loaf coming out of the machine and wanted bread that “looked right” (tee hee). Has worked wonderful. My bread machine is older and not fancy but does beep when the initial mixing is done. I remove the dough to a bowl and allow to rise. Then I just follow the rest of the baking instructions. I’m going to bake this loaf today – looks wonderful

  29. postedOct 13, 2012 7:59 PM

    I made this bread today and have to say … it was a big hit with my family, even my overly picky parents. The only change I made was doubling the honey and it worked out quite nicely.

  30. postedOct 15, 2012 9:25 PM
    Angela Button

    Wow.. Nice bread recipe! I love this kind of flavored bread. I will make one soon.

  31. postedOct 16, 2012 6:26 AM
    Ceri Y

    Let me just say one word: YUM! Having said that, I will also say that if using glass bread pans, you may consider using some sort of non-stick cooking spray/oil. My metal pan did wondefully not being greased, but the glass stuck and tore my loaf in half. While still very much edible, it doesn’t do well for sliced bread if half the loaf is still in the pan. But, YUM!

    • October 16th, 2012 @ 1:18 PM

      yep- always grease your loaf pans!

  32. postedOct 16, 2012 12:34 PM
    Kelster

    Did you use white whole wheat or traditional red whole wheat flour?

    • October 16th, 2012 @ 1:09 PM

      I used Gold Medal “Whole Wheat Flour.”

  33. postedOct 22, 2012 9:20 AM

    What a perfect loaf of sandwich bread! Looks wicked good Lori! Pinning this and can’t wait to give it a try!

  34. postedOct 23, 2012 11:38 AM

    Wow, that looks like a good recipe. I’ll have to try freezing the loaf right out of the oven. I usually freeze them after they have cooled, but sometimes don’t want to wait around.

  35. postedOct 28, 2012 8:22 PM
    Elisa

    Let me start off by saying, I’m not a baker. By any means. I love to cook but I’ve always avoided baking’s precision (I’m a “throw a little of this, throw a little of that in there” kind of girl!) BUT I’ve made this a few times now, and I must say, I love it! And it’s very forgiving too. The first time, I proofed the yeast with the honey and sugar so all the wet ingredients weren’t together. Oops. Today, I ran out of whole wheat flour so just subbed regular. Came out just fine! I also made a cheddar bread with this recipe, I added about 2 cups shredded cheddar right after everything came together (before starting to knead). Absolutely delicious! Thank you for sharing, this is my go-to bread recipe now!

    • October 28th, 2012 @ 8:27 PM

      That’s awesome to hear! I love the idea of mixing in cheddar too!

  36. postedNov 10, 2012 3:38 PM
    Judi

    Just a question for clarification….do you put the foil wrapped hot bread directly in the freezer?

    • November 11th, 2012 @ 7:08 PM

      Yes, wrap tightly in foil as it comes out of the oven and place directly in the freezer!

  37. postedNov 26, 2012 5:41 AM
    Bri

    Lori, thank you so much for sharing this recipe! Homemade breads have always been a staple in our house, but a great sandwich loaf always eluded me. This recipe has been so fantastic, I’ve quit buying bread at the grocery store!

  38. postedNov 28, 2012 4:26 PM
    Rachel

    So I made this today, by hand (I don’t have a stand mixer)…I kneaded it for 5-6 minutes and followed all the directions as best I could (without the mixer)…EXCEPT I accidentally switched the amounts of water and milk…I put the measurement of milk for water and vice versa. it came to together beautifully, except at the end…I rolled it out and put it in the bread pan, but it didn’t rise much…I let it sit (in a warm area) for over an hour…and nothing. What could I have done wrong? But other than that, the flavor was great…I just wish it was a regular loaf and not a mini loaf (because it didn’t rise over the pan). Thanks!

    • November 28th, 2012 @ 6:46 PM

      your yeast may not have been active (sometimes you get a dud packet), or the liquid changes might have made a difference too.

  39. postedDec 4, 2012 10:56 AM
    Rachel

    Made this again and few days ago…it was perfect! And beautiful! So easy and so tasty! I will be using this recipe from now on! I LOVE IT! I cannot say enough good things about it!

  40. postedJan 9, 2013 8:38 PM
    Justine

    Well, I only have a Classic Kitchen Aid mixer and my bowl isn’t big enough to hold that much dough! I ended up scraping it out and kneading it by hand, which was okay. My house is cold here in Oregon. I’m talking see-your-breath cold! So I turned my oven to the warm setting and boiled a pot of water. Turned my oven off and put both the boiling pot of water and covered dough in the oven. Its the only way I can create a warm humid atmosphere for the dough. I knew it was going to take awhile for it to double in size. Way longer than 30 minutes! I forgot I had a dinner date with my dad and my dough was still in the oven rising and I’m thinking my dough will be perfect when I get home. Well I came home and the dough tripled in size! It was over flowing onto the bottom of my nasty oven! I just rolled it and put it in the bread pans. I hope it has enough oomph for the 2nd rise!

    • January 10th, 2013 @ 5:48 AM

      Sounds like you had some very active yeast! Hope it all turned out great in the end!

  41. postedJan 20, 2013 4:27 PM
    Liz

    I am so looking forward to making this! Looks amazing! Will it come out alright if I use regular flour instead of bread flour?

    • January 20th, 2013 @ 4:51 PM

      No- it won’t be the same. Use bread flour!

  42. postedJan 22, 2013 12:40 PM
    Dionne

    I am going to make this recipe this weekend. It will be my second time making bread, the first one was a no-knead one that turned out pretty good. Since we are not really big bread eaters in my house and we only like honey wheat I wanted to try my hand at homemade that way I can do smaller loaves that won’t get wasted. Anyway…does it have to be Gold Metal flours or will any brand work? I am not sure if there is a difference in different brands of flour.

    • January 22nd, 2013 @ 7:27 PM

      yes, any brand will work! GM is the brand that I choose to use most of the time.

  43. postedJan 24, 2013 6:14 AM
    Dionne Glover

    I made this yesterday. We loved it and so easy to make. No more grocery store bread for us.

  44. postedFeb 3, 2013 6:26 AM
    Brian

    Looks good. I am going to make this today.

  45. postedFeb 3, 2013 3:21 PM
    Brian

    Made it. Tastes good. First rise went acourding to plan, but the second rise took 1.5 hourse. Did not like the way the loaves formed. The were over the top of the pan, but did not fill the pan completely liek in the image.

    Also the bread seemed to shrink a bit while cooking instead of rising more.

    Might try a different method for forming the loaves next time.

  46. postedFeb 16, 2013 3:49 PM
    Jon

    I made this today and while the overall appearance, taste and smell of the bread is wonderful I simply can not get the bread to rise enough to be useful as sandwich bread. The loaf had a second rise that was about 1 inch above the pan in the middle but seemed to shrink a bit when baking. I have tried for weeks now with different recipes to get a good load worthy of sandwich bread but can’t seem to get a good rise in the finished product.

    I followed this recipe exactly and allowed about 2 hours for the final rise before baking. I have also tried all freshly purchased ingredients, including yeast.

    What are some tips I could try to get a better rising bread?

    Also, I heard that metal materials cause the yeast to deactivate which impact the rise of the bread, is there any truth to this?

    • February 17th, 2013 @ 7:41 AM

      Hi Jon,
      I’m not sure why so much trouble- I make this bread regularly without trouble- I always use the glass pan.

  47. postedFeb 17, 2013 8:02 PM
    Emily

    I made this last week and it turned out beautifully. We could eat that much bread in one week though and I don’t have the freezer space to store a second loaf. I tried cutting the recipe in half today but didn’t quite get that same beautiful loaf. Any suggestions for just making a half batch?

    • February 18th, 2013 @ 5:01 PM

      Hi Emily, I haven’t tried a half batch!

  48. postedFeb 20, 2013 4:45 PM
    Alvina

    Thank you so much for the recipe. I have been trying and trying to make my own bread. This is my 5th recipe I have tried and so far it’s the closest to sandwich bread that we have come up with. My husband really enjoyed it.. only one problem, when we got to the middle of the loaf there was a major hole in the bread. I rolled the dough out and rolled it like a cinnamon bun, could it be that i didn’t roll tight enough? Have you ever had that happen?

    • February 24th, 2013 @ 4:51 PM

      Not quite sure!

  49. postedFeb 23, 2013 10:47 AM
    Jon

    I got my issue figured out. My dough was too dry, I increased the liquid mixture in my dough and it worked out perfectly. I probably could’ve cut down on the flour as well.

    I noticed the comment on the half loaf, I made this as a half recipe and had pretty good luck. I basically just used exactly half of the quantities in the ingredients.

  50. postedFeb 25, 2013 10:51 AM
    Brandi

    I have never made bread before I gave this recipe a try, now my whole family is hooked! Even my extended family is asking for me to make them bread since it is so much better than store bread. We typically cannot finish an entire loaf so I have started cutting them in half after they have cooled and then freezing. Thank you for sharing this wonderful recipe Lori!

  51. postedFeb 27, 2013 5:19 AM
    Liz

    Tried this last weekend…it is a must! Prettiest, easiest, and yummiest bread I have ever made! Ate one loaf right away and froze the other – even the frozen one was amazing after defrosting! Thank you for the recipe :)

  52. postedFeb 27, 2013 1:59 PM
    Maria

    Do you think cutting the honey in half would affect the rise? I’m not crazy about sweet tasting sandwich bread,but this loaf looks wonderful.

    • February 28th, 2013 @ 10:50 AM

      Not sure…

  53. postedMar 6, 2013 5:54 PM
    Norma

    If you’d like your freshly baked loaf to pop out nicely from any pan, use parchment paper—works wonderfully. Happy baking everyone! ;-)

  54. postedJun 21, 2013 8:25 AM
    Tanya McNeil

    I just made four loaves using this recipe. It doubles perfectly! I don’t buy bread flour I just add 1 teaspoon of vital wheat gluten per cup of unbleached all purpose flour. It is so much cheaper and makes my dollar go a little further. Thanks for the recipe, it will be my go to wheat bread from now on!

  55. postedAug 9, 2013 12:33 PM
    Valerie

    For step 2 on the instructions, about how long does it take to warm up the ingredients to reach the specified temperature? Is this a recipe that I need to use a digital thermometer? If it helps, I have a 900 watt microwave. Thanks in advance!

    • August 10th, 2013 @ 8:48 PM

      Yes, it is easiest to use a thermometer for this recipe to get the temperature just right. I microwave it a few seconds at a time until I achieve the perfect temp.

  56. postedSep 6, 2013 12:37 PM
    Robbin

    I have been baking bread for a while, but just got a Kitchenaid and was searching for some new recipes when I stumbled upon your site. Love, love LOVE this recipe. Texture, taste, crust…yum!! I made it last weekend and shared one of the loaves. I just finished the other one up this morning and am baking another batch today. This was also my first “rapid mix” (not proofing the yeast in liquid) recipe. Worked quite well!

    • September 8th, 2013 @ 10:08 PM

      So glad to hear!

  57. postedOct 25, 2013 11:50 AM
    Robbin

    So I tried freezing the second loaf just out of the oven, as indicated. What’s the best way to thaw it?

    Also I have made half a recipe and it came out fine. This has become my go-to daily bread recipe (with a few obligatory baker’s tweaks, of course LOL) and I’ve had several friends ask for the recipe. Thanks!!!

    • October 25th, 2013 @ 12:05 PM

      Just thaw at room temp!

  58. postedDec 11, 2013 8:53 PM
    Racheal

    Just pulled a loaf out of the oven! It smells great and has a nice shape and color…I can’t wait to cut into it and see how it tastes! I’ve had a lot of fail experience baking bread, but so far so good with this one!

  59. postedJan 1, 2014 7:29 PM
    ssummers

    This looks like a great recipe; however, it’s not whole wheat. Unbleached flour is not the same as whole wheat.

  60. postedFeb 1, 2014 10:16 AM
    Amanda

    I’ve used this recipe several times. Every time it comes out amazing, though I prefer to use King Arthur’s. (I find their whole wheat flour a slightly better quality.) I also use local honey.

    Needless to say, I apparently need to bake it more often, as I often don’t get to eat any of it.

  61. postedMar 3, 2014 7:22 AM
    Caroline

    Made this the other day and it’s great!
    I bake a lot of breads (Usually Tartine style sourdoughs) but my husband likes his sandwich breads and didn’t want to give up Nature’s Own Honey Wheat. The list of ingredients always made me cringe so I was trying to find a homemade substitute. This is it! I couldn’t believe when he said that he was okay with eating this from now on instead of the processed junk bread. What makes it even better is that it is super easy to make and perfect for a novice baker. Already shared the recipe with my sis-in-law and will probably pass it along many more times. Thanks for the great recipe!

    • March 3rd, 2014 @ 9:27 AM

      You’re welcome!

  62. postedMar 5, 2014 11:32 AM
    Anita Goodman

    I hve tried baking all kinds of bread without much success. I live at 7000 ft. and knowing how to adjust the yeast, flour, and liquid measurements can be very tricky. Any suggestions on adjustments for my first try of this beautiful loaf of bread?

  63. postedMar 6, 2014 6:59 PM
    Marie

    Are the ingredients the same if I am using a breadmaker?

    • March 8th, 2014 @ 6:22 AM

      I’m not familiar w/ bread machines, so I have no idea!

  64. postedMar 26, 2014 7:49 AM
    hprovencher

    I make this bread every week, so very rarely buy store bought. It is pretty much fool proof. If it doesn’t rise enough just wait longer or put in warm place. I have used a all purpose unbleached white flour and white whole wheat and even all whole wheat it comes out great although a little denser. I’ve replaced honey with real maple syrup if out honey still taste great. It is the best recipe for bread you can’t mess it up!!! I did have a questios if anyone knows how many calories per slice?

    • March 26th, 2014 @ 4:17 PM

      I don’t know calories on this one, but you can input the ingreds in an online recipe calculator like Spark People to figure it out.

  65. postedApr 27, 2014 6:38 PM

    I’ve been making this bread recipe for about a year now and I love it! I recently adapted it and posted it on my blog! Hopefully we’ll get the word out to more people about how fantastic this bread is and how easy it can be to make homemade bread! :)
    Happy baking!

  66. postedJun 29, 2014 3:04 PM
    Jen

    I just wanted to let you know that I’ve been making this bread regularly for close to a year now, and I love it! I make it probably 3 times a month, and use it every day for sandwiches. Sometimes I increase the whole wheat flour to half of the total flour, and it works just as well. Thank you so much for this great recipe!

    I was reading through some of the earlier comments, and had a few suggestions/responses to some of them.

    First, I have made a half batch of this many times, and it works out perfectly.

    For those who are afraid that the honey will make the bread too sweet – don’t worry. This isn’t a sweet bread at all. The honey just gives it a nice flavor and texture, and I wouldn’t recommend halving or removing it.

    I noticed some people had issues with getting it to rise while baking. I would just say to maybe not let the second rise (the one in the pan) go too long, sometimes it can prevent a later rise in the oven. I let it rise for 30 minutes in the pan, and always get a large, beautiful loaf.

    Lastly, my one note would be to roll the dough up tightly before putting it in the pan for a final rise. Sometimes I get holes in the middle of the bread where there was an air pocket. It doesn’t affect anything besides appearance though!

  67. postedSep 4, 2014 5:49 PM
    Laura Tew

    I just made this bread today and it is by far the best wheat bread recipe I’ve found. My family loves it. It came out fluffy, not dense, and tastes wonderful. Thank you!

  68. postedNov 20, 2014 8:05 AM
    April

    I have been making this recipe weekly now for about a month. It’s so yummy and all my family love it. I had never made bread before but now we use this instead of store bought. Every time I make it, I keep getting an air pocket through it. My boys don’t mind, but I was wondering if you have any suggestions on how to prevent this from happening? Any advice is appreciated! Thank you!!

    • November 23rd, 2014 @ 8:38 PM

      I’m not sure!

  69. postedJan 26, 2015 12:21 PM
    Mrs k

    I must say this is an excellent recipe! I have made it several times and it’s now my go to sandwich bread recipe. I want to note, in case it helps others, I use all purpose flour instead of bread flour. Never had a problem with it. I don’t have a bread pan that I like, so I make it in a free form loaf. It’s good for sandwiches, it make a wonderful grilled cheese, and when it’s old does well in a stuffing recipe. Many stars for this one, thank you for sharing!

  70. postedFeb 24, 2015 4:35 PM
    Terrie

    I’ve made breads before and they called for (sifted) “All Purpose Flour” will all-purpose work for this recipe or does it need to be  “Bread Flour”

    • February 25th, 2015 @ 3:21 PM

      I have not tried it with all-purpose, but if you read the comment before yours… Mrs. K had success using all-purpose.

  71. postedMar 6, 2015 10:36 AM

    Just wanted to comment and say this is a wonderful recipe and I’ve enjoyed using it since I first came across it on your website. As someone who bakes a lot of bread, I thought I’d contribute my thoughts/suggestions for any readers who might not be getting the rise they want. 

    Firstly, I always halve this recipe since my family is small, and I do this by cutting down all the ingredients exactly in half. For the flour, I use 2 cups bread flour, 1 cup wheat flour. The only extra flour that I use is a couple tablespoons of bread flour to lightly sprinkle my work surface with and very lightly sprinkle on top of the dough before rolling it out with a rolling pin. Being conservative with the flour is really important for avoiding dense bread. After your dough has been kneading for a few minutes in your stand mixer, it’ll probably still look really wet and sticky, but I just raise the speed of my mixer to medium high and that’s when I see the dough really start to pull away from the sides of the bowl. 

    To anyone who may have trouble with their bread rising (assuming they’ve followed the recipe exactly and activated their yeast using the correct temperature of hot liquid 110°F), one thing that always does the trick for me is to turn on my oven to the “warm/hold” setting while I prepare the dough. And then when I’ve covered the dough and am ready to let it rise, I turn off the oven and leave the oven door open for about 5 minutes – DON’T put your dough into the oven quite yet. This period of 5 minutes lets the oven cool down a bit too so that it’s not too warm to kill the yeast in my dough, yet at the same time the oven is still warm enough to create a nice atmosphere for the bread to rise. Once the 5 minutes are up, I place the dough in the slightly warm oven, with the door closed, for the recommended 30 minutes before taking it out and rolling it as instructed (don’t roll too tightly either…it should be a plump roll). 

    Then the second key thing I do is I place my rolled dough into a 1 lb. loaf pan that is  8 1/2″ x 4 1/2″ which is slightly smaller than the typical 9″ x 5″ bread pans. This has worked really great for me in achieving a full, tall loaf. I then place a light kitchen towel on top and put the pan back into my oven for its second rise for another 30 minutes. I’ve always gotten foolproof results doing this.

    Thanks, Lori, for a wonderful recipe! :)  

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