Winkler Honey Wheat Bread

Oxmoor House
2 loaves


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2 1/4 cups warm water (105° to 115°)
1/2 cup honey
3 tablespoons firmly packed brown sugar
2 packages dry yeast
1 cup instant nonfat dry milk powder
2 tablespoons shortening, melted
1 egg, beaten
1 teaspoon ground cumin
1 teaspoon salt
2 cups all-purpose flour
5 to 6 cups whole wheat flour


Combine water, honey, sugar, and yeast in a large bowl; stir well, and let stand 5 minutes or until bubbly. Stir in milk powder, shortening, egg, cumin, and salt. Add all-purpose flour, stirring with a wire whisk until mixture is smooth. Stir in enough whole wheat flour to make a soft dough.

Turn dough out onto a floured surface; knead 10 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), 1 hour or until doubled in bulk.

Punch dough down; turn out onto a lightly floured surface, and divide in half. Roll each half into a 13- x 8-inch rectangle. Beginning at narrow edge, roll up dough; press firmly to eliminate air pockets. Pinch edges to seal. Place loaves, seam side down, in 2 greased 9- x 5- x 3-inch loaf pans. Cover and repeat rising procedure 1 hour or until doubled in bulk. Bake at 375° for 40 minutes or until loaves sound hollow when tapped. Remove bread from pans, and bake an additional 3 minutes to crisp bottom of loaves. Cool on wire racks.

Created date

February 2010