Honey Wheat Bread

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

| January/February 1989

honey wheat bread - whole loaf

Look long and well. Baked to a rich, deep brown, you're loaves of honey wheat bread won't be around long.


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

In large mixing bowl, stir yeast into water until dissolved. Stir in honey, brown sugar, milk, butter, salt, 1 cup rye flour, 1 cup white flour and 1 cup whole wheat flour. Beat at medium speed with electric mixer 2 minutes, or 200 strokes by hand. Stir in raisins, remaining rye flour, remaining white flour and enough whole-wheat flour to make dough. Turn out onto lightly floured surface. Knead 10-15 minutes, or until smooth and elastic. Place in greased bowl, turning to coat. Cover and let rise in warm, draft-free place until doubled in bulk, about 1 1/2 hours. Punch down, and knead for 2 or 3 minutes. Divide in half, and let rest for 2 or 3 minutes. Shape into round loaves, and place on a large baking sheet that has been greased and sprinkled with cornmeal. Let rise until doubled in bulk, about 1 hour. Bake in preheated 375°F oven 35-40 minutes, or until done. Cool on racks. Makes 2 large loaves.

See Baking Bread for more recipes.

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