My Favorite Honey Wheat Bread II

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"Everybody loves this never fail recipe! It is lovely served with any meal."


MY NOTES: After 15 minutes in the oven, the bread is beautifully browned. Tent with a piece of foil to prevent over-browning. I also cooked this bread for 40 minutes to make sure the inside was done, as many reviewers said the inside didn't cook enough at 25 minutes. Very easy to make bread. I used my two WILTON loaf pans. It took about one hour for them to rise above the bread pans. Bake until temperature registers 210 degrees.

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Ingredients

  • 2 cups warm water (110 degrees F/45 degrees C)
  • 2 cups whole wheat flour
  • 1 tablespoon active dry yeast
  • 1 teaspoon salt
  • 1/3 cup honey
  • 1/3 cup vegetable oil
  • 5 cups all-purpose flour

Preparation

Step 1

Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.

Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.

Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
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TO MAKE ONE LOAF:

1 cup warm water
1 cup whole wheat flour
2 teaspoons yeast
1/2 teaspoon salt
1/6 cup honey
1/6 cup vegetable oil
2 1/2 cups all-purpose flour
1 Tablespoon vital wheat gluten

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REVIEWS:

Wow. That bread is fantastic! I'm going to make this recipe a staple around our house. I used 1/2 cup of honey, and it was a very subtle flavor, I also increased the salt by 1/2 tsp and exchanged one cup of white flour for another of wheat. I had to allow for very long rising times since it's winter - they were a full inch above the pan when I put the in the oven. The result is a beautifully fluffy texture that's full of flavor. I just made this a second time, and added a 1/2 cup of quick oats. This made for a heartier texture, great for sandwich bread!

Great recipe. Every time I make it, the two loaves are gone within a day. We like it with double the amount of honey. The only suggestion is to make sure you cook it in a freshly heated oven. Don't try baking it after cooking something else in a higher temperature. Even if you reduce the temperature, the oven is still too hot and the outside of the bread cooks faster than the inside, therefore making a doughy inside. I'm fairly new at bread baking and have found this to be an easy and tasty bread.

This is a great bread - the texture is just like store bought and it's really easy to make.5 star rating from me! I read that some people said it took too long to rise - I used to have that problem with baking my own bread, too - but I don't anymore. All you have to do is let it rise in a warm oven - I put my at 50-degrees C. for 45 minutes for the first rise and 30 minutes for the second rise. It turns out perfect every time. This recipe also doesn't use egg or milk - it's super tasty, too - Mmmm mmm good!

The quest is over! This recipe has replaced store bought bread for my family. It has a great texture, a short ingredient list, and uses honey as a sweetener, which I can get locally. Goodbye store bread with weird chemicals packaged in plastic bags shipped to me from who knows where! :)

I have to give this recipe 5 and a half stars. This was my first time making any kind of bread. I read at least 40 reviews to get different perspectives. I followed all the directions to the tee. I made sure to have all my things together so I could move along smoothly. I used a baby thermometer to make sure my water was 110 degrees. I know this sounds absurd but I just had a baby and I have at least four new ones sitting around the house. I was really scared that the water would be too hot or not hot enough. I waited about two minutes to add the honey. I added the flour one cup at a time. It was easy to stir when I added the three cups of wheat flour. Once I got to the third cup of all purpose flour I started to worry that I was stirring it too much. So I transferred the mixture to my stand mixer with the dough hook. I added the last two cups of flour and let it knead for 10 minutes. I am glad I decided to put the dough in a gigantic plastic bowl to rise instead of leaving it in the mixing bowl because it would not have fit once it rose. I cut my oven on preheat and cut it off after two or three minutes. Just enough to get it warm. I stuck the dough in to rise. After punching the dough down I made to loaf shapes and put them in the greased pans. I needed the oven to begin to preheat for baking so I put them in the microwave this time. I didn't cut it on just stuck them in there. It took 30 minutes for them to rise again. To my surprise when I took them.

Very good bread. It was easily halved to use in my bread machine, and it came out nice and soft. Bf liked it, which means I will probably make it again because he's not a big fan of wheat bread. I did use a 1/2 c more of wheat flour, modifying the amount of white flour in response.

Great recipe. This was my first bread and it was very easy and delicious. I doubled the honey as per the other reviews and it was very good. I'll make this again.

This bread was great. My husband and I loved it. Other reviewers had said something seemed to be missing, and I think I found it. I added I package of maple and brown sugar instant oatmeal to the recipe... really good. You may have to add less flour. Otherwise, I made it just the same. Very good.

Wow. I'm new at bread, and this recipe has really boosted my confidence! It always comes out perfectly, even in my little toaster oven. My husband raves about it and brags to all his friends at work about his homemade sandwich bread... and you can imagine the points I gained with my new mother-in-law! It makes nice French toast after a few days... but don't count on there being any leftovers. I've been making it twice a week to rave reviews. Thank you!

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