Honey and a bit of rye flour add distinctive flavor accents to honey wheat bread.
Look long and well. Baked to a rich, deep brown, you're loaves of honey wheat bread won't be around long.
PHOTO: DENNIS GALANTE
You might think the only thing distinguishing regular whole wheat bread from honey wheat bread is the addition of honey as yeast food. That is certainly a factor. However, we’re also throwing some rye flour into the mix, making this nominally a multi-grain bread.
2 packages dry yeast
1/2 cup warm water
1/4 cup honey
1/4 cup brown sugar, firmly packed
1 3/4 cups milk, room temperature
1/4 cup butter, melted
1 tablespoon salt
1 1/2 cups rye flour
2 1/2 cups unbleached or bread flour
2 1/2 to 3 cups whole-wheat flour
1/2 cup raisins
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