1974 Honey Whole Wheat Bread
A hearty and wholesome honey whole wheat bread with a slightly sweet flavor, perfect for breakfast or sandwiches, appealing to health-conscious bread lovers.
Ingredients
Instructions
- Combine the first four ingredients in a mixing bowl.
- Heat the remaining ingredients in a saucepan at low heat until warm, not hot.
- Pour the warm liquid over the flour and yeast mixture.
- Blend for 1 minute at medium speed for 2 minutes.
- Stir by hand in the additional whole wheat and white flour.
Tips & Substitutions
For a lighter texture, consider mixing in a cup of all-purpose flour to the whole wheat flour. If you don't have powdered milk, you can substitute with an equal amount of liquid milk in the warm water. Make sure the water is just warm to the touch to activate the yeast without killing it. This bread can be made in a bread machine using the same ingredients.
Serving Suggestions
This honey whole wheat bread is perfect for breakfast, toasted with a spread of butter or your favorite jam. It also pairs beautifully with soups or salads for lunch. For a wholesome snack, try it with almond butter or alongside a slice of cheese. It complements the flavors of dishes like Vegetable Plenty and can be used to make delicious sandwiches.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months. To reheat, simply slice off what you need and warm it in a toaster or oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of 1974 Honey Whole Wheat Bread contains roughly 2479 calories, with 28g protein, 179g carbohydrates, and 186g fat. It is an excellent source of iron (56% of the Daily Value), protein (55% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2783mg per serving (121% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour entirely, but the texture may be denser. To achieve a lighter loaf, consider mixing in a portion of all-purpose flour. This will help the bread rise better and give it a softer crumb.
How can I tell if the yeast is active?
To test the yeast, mix it with warm water and a pinch of sugar. If it bubbles and foams within 10 minutes, it’s active and ready to use. If not, you may need to buy fresh yeast for your bread.
What should I do if my bread dough is too sticky?
If the dough is too sticky, gradually add a little more flour, a tablespoon at a time, until it reaches a manageable consistency. Avoid adding too much flour at once, as it can lead to a dry loaf.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).