Honey Whole Wheat Bread

Oxmoor House
14 servings (serving size: 1/14 of loaf)


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1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
2 1/4 cups bread flour, divided
1 cup whole wheat flour
3 tablespoons honey
2 tablespoons butter, melted
1 teaspoon salt
Cooking spray


Prep: 16 Minutes
Cook: 30 Minutes
Rise: 1 Hour, 15 Minutes

Dissolve yeast in warm water in a large bowl; let stand 5 minutes.

Lightly spoon flours into dry measuring cups; level with a knife. Add whole wheat flour, honey, butter, and salt to yeast mixture; beat with a mixer at medium speed 2 minutes or until smooth. Gradually add 2 cups bread flour to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down. Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing to eliminate air pockets; pinch seams and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 375°.

Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.

Created date

March 2010

Nutritional Information

Calories 128
Fat 2.0 g
Satfat 1.0 g
Protein 4.2 g
Carbohydrate 24.4 g
Cholesterol 4 mg
Iron 1.4 mg
Sodium 167 mg
Caloriesfromfat 13 %
Fiber 1.7 g
Calcium 1 mg