Whole Wheat And Honey Bread
A hearty whole wheat and honey bread with natural sweetness and wholesome flavor, perfect for breakfast or snacks, suitable for bread lovers and health-conscious eaters.
Ingredients
Instructions
- Scald the milk and pour it into a large bowl.
- Add hot water to the bowl with the milk.
- Beat the eggs and add them to the mixture.
- Add honey, molasses, salt, and oil to the bowl.
- Mix in the wheat flour well until a dough forms.
- Let the mixture set for 2 hours to allow fermentation.
Tips & Substitutions
For a lighter texture, consider using bread flour instead of whole wheat flour, which will enhance the rise. If you prefer a sweeter loaf, increase the honey by a couple of tablespoons. Ensure that your yeast is fresh for optimal fermentation. If you're short on time, skip the fermentation step, but the flavor will be less complex. This bread is excellent for sandwiches or toast.
Serving Suggestions
This Whole Wheat and Honey Bread is perfect for breakfast with butter and jam or as a base for hearty sandwiches. It pairs beautifully with soups or stews, making it a versatile addition to any meal. For a delightful treat, serve it alongside Frankie'S Grandma Urestis' Oatmeal Cookies for dessert. Consider toasting slices and adding avocado or nut butter for a nutritious snack.
Storage & Reheating
After baking, allow the bread to cool completely before storing. Wrap it in plastic wrap or foil and place it in an airtight container at room temperature for up to three days. For longer storage, slice and freeze the bread, then reheat slices in a toaster or microwave as needed for fresh-tasting servings.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat And Honey Bread contains roughly 5129 calories, with 44g protein, 600g carbohydrates, and 294g fat. It is an excellent source of iron (204% of the Daily Value), calcium (154% of the Daily Value), and vitamin C (119% of the Daily Value). 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 all-purpose flour instead of wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour, but the texture and flavor will differ. All-purpose flour will yield a lighter loaf, while whole wheat adds more fiber and a nuttier taste.
What can I use instead of molasses?
If you don't have molasses, you can use maple syrup or brown sugar as a substitute. Keep in mind that molasses adds a unique depth of flavor, so the bread will taste slightly different, but it will still be delicious.
How can I tell when the bread is done baking?
To check if the bread is fully baked, tap the bottom of the loaf; it should sound hollow. You can also use a thermometer; the internal temperature should reach about 190°F (88°C) for a properly baked 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).