Honey and a bit of rye flour add distinctive flavor accents to honey wheat bread.
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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