Photo: Charles Walton
Yield:
Makes 2 (9-inch) loaves

How to Make It

Step 1

Combine yeast, 1/2 cup warm water, and sugar in a 2-cup glass measuring cup; let stand 5 minutes.

Step 2

Beat yeast mixture, 1 1/2 cups whole wheat flour, and next 4 ingredients at medium speed with an electric mixer until blended. Stir in remaining 1 1/2 cups wheat flour. Add bread flour, 1 cup at a time, beating after each addition. Let stand 15 minutes.

Step 3

Turn dough out onto a lightly floured surface, and knead 5 to 10 minutes or until smooth and elastic. Place in a well-greased bowl, turning to grease top.

Step 4

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into 2 equal portions. Shape each portion into a loaf; place loaves into 2 greased 9- x 5-inch loafpans.

Step 5

Cover and let rise in a warm place, free from drafts, 30 to 45 minutes or until doubled in bulk.

Step 6

Bake at 375° for 20 minutes; cover loosely with aluminum foil, and bake 15 more minutes or until loaves sound hollow when tapped. Remove from pans, and cool on wire racks.

Ratings & Reviews

katiebakes's Review

katiebakes
March 24, 2013
I have made many bread recipes and I love this one! It is easy, has a delicious honey taste, and turned out very well. The only thing I did differently was use an 8x4-inch pan. I don't think it need the bigger size. Make this, you won't be disappointed!

allisonjessee's Review

allisonjessee
October 15, 2009
I thought this was very good. I'm not sure why it's called honey graham; seems more like honey wheat, but we enjoyed it. Halved the recipe for only one loaf, but otherwise made it as-is.