Honey Wheat Bread

By Carol Taylor
Published on January 1, 1989
article image
PHOTO: DENNIS GALANTE
Look long and well. Baked to a rich, deep brown, you're loaves of honey wheat bread won't be around long.

<p>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&rsquo;re also throwing some rye flour into the mix, making this nominally a multi-grain bread.</p>
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<p>2 packages dry yeast<br />
1/2 cup warm water<br />
(105&deg;-115&deg;F)<br />

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