Wheat and Honey Bread

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Buttermilk helps tenderize this 100% whole wheat bread. Wheat breads sometimes brown more quickly than breads made with white flour. If this happens, just cover with a piece of foil which will keep the bread from getting too dark.
2 loaves
1-1/4 cups water
1-1/4 cups buttermilk
1/4 cup honey
1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
5-1/4 to 6 cups whole wheat flour
2 teaspoons salt
1/4 cup Mazola® Corn, Canola OR Vegetable Oil

Heat water, buttermilk and honey until warm (100° to 110°F).  Pour into large mixer bowl and add yeast; let rest 5 minutes.  Add 3 cups flour, salt and oil; beat with electric mixer on low for 30 seconds.  Beat on medium-high for 3 minutes.

Stir in as much remaining flour as possible to make a soft dough.  Knead on lightly floured surface for 8 to 10 minutes, until smooth and elastic.  Shape into a ball.  Place in a greased bowl, turning once to coat.  Cover and let dough rise in a warm, draft-free place until double, about 1 hour.

Punch dough down and divide into 2 equal portions.  Form into loaves; place each in a greased 8 x 4-1/2-inch loaf pan.  Cover and let rise until double, about 45 to 60 minutes.

Bake in a preheated 325°F oven for 40 minutes or until done.  Remove from pans immediately.  Cool on wire rack.

Total Time
Proof Time 1-3/4 to 2 hours
Bake Time 35 to 40 minutes
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