Old Fashioned Honey Wheat Loaf
A hearty honey wheat loaf with a tender crumb and slightly sweet flavor, perfect for breakfast or sandwiches, appealing to bread lovers and those seeking wholesome baked goods.
Ingredients
Instructions
- Heat water, cottage cheese, honey, and butter until warm.
- Combine the warm liquid mixture with 2 cups of flour and the remaining ingredients, then beat well.
- Gradually add remaining flour and knead the dough well.
- Let the dough rise until it doubles in size.
- Divide the dough to make 2 loaves and let them rise again.
- Bake the loaves at 350°F (175°C) for 40 to 50 minutes.
- Remove from oven and brush with butter before serving.
Tips & Substitutions
For a richer flavor, consider using a mix of whole wheat flour and bread flour. If you don't have cottage cheese, ricotta can be a good substitute. Make sure your water is warm but not hot, as too high a temperature can kill the yeast. If you want a slightly sweeter loaf, you can increase the honey by a tablespoon or two.
Serving Suggestions
This Old Fashioned Honey Wheat Loaf pairs beautifully with soups or salads, making it a versatile addition to any meal. Serve it sliced with butter or honey, or toast it for breakfast. For a delightful pairing, enjoy it alongside a warm bowl of Good And Easy Fudge for dessert.
Storage & Reheating
Store any leftover loaves in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in a preheated oven at 350°F (175°C) for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Honey Wheat Loaf contains roughly 636 calories, with 22g protein, 112g carbohydrates, and 13g fat. It is an excellent source of protein (44% of the Daily Value), potassium (27% of the Daily Value), and calcium (22% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. Use the same amount and mix it directly with the flour. There's no need to proof it in water first, which can save you some time.
What should I do if my dough isn't rising?
If your dough isn't rising, check the temperature of your environment. Yeast thrives in a warm area; if it's too cold, place the dough in a turned-off oven or a warm spot in your kitchen. Ensure your yeast is fresh and active, as expired yeast can prevent rising.
Can I add seeds or nuts to the recipe?
Absolutely! Adding seeds like sunflower or sesame seeds, or nuts such as walnuts or pecans, can enhance the flavor and texture of your loaf. Just mix in about 1/2 to 1 cup of your chosen additions during the kneading process.
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).