Whole Wheat Honey Bread
A hearty whole wheat honey bread with soft texture and subtle sweetness, perfect for breakfast or sandwiches, appealing to health-conscious bread lovers and bread enthusiasts alike.
Ingredients
Instructions
- Soften yeast in lukewarm water.
- Scald milk, then add shortening, honey, and salt.
- Cool mixture to lukewarm temperature.
- Add the softened yeast mixture to the milk mixture.
- Mix in sifted flour and whole wheat flour, then knead well.
- Cover the dough and let it rise until doubled in size.
- Punch down the dough and shape into 2 loaves.
- Place the loaves in greased loaf pans, cover, and let rise until doubled again.
- Bake in a 375°F oven for about 1 hour.
Tips & Substitutions
For best results, ensure your water is lukewarm, as water that is too hot can kill the yeast. If you don’t have cake yeast, you can substitute with 2 teaspoons of active dry yeast. Knead the dough until it's smooth and elastic; this develops the gluten for a better texture. For a touch of flavor, consider adding a teaspoon of cinnamon or nutmeg.
Serving Suggestions
This whole wheat honey bread is delicious served warm with butter or honey spread on top. It pairs beautifully with Sylvia'S Squash Casserole for a hearty meal or can be toasted for breakfast with your favorite jam. You can also slice it for sandwiches, making it a versatile addition to any meal.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply thaw at room temperature and warm in a 350°F oven for about 10 minutes for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Honey Bread contains roughly 377 calories, with 1g protein, 55g carbohydrates, and 19g fat.
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 whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour, but the texture and flavor will differ. The whole wheat flour adds a nutty flavor and denser texture. If using all-purpose flour, you may need to adjust the liquid slightly, as all-purpose flour absorbs less moisture.
How can I tell if my bread is done baking?
To check if your bread is done, tap the bottom of the loaf; it should sound hollow. Alternatively, you can use a thermometer to check the internal temperature, which should be around 190°F. If it’s not done, bake for an additional 5-10 minutes and check again.
What can I do if my dough doesn't rise?
If your dough doesn’t rise, it could be due to inactive yeast or a cold environment. Ensure your yeast is fresh and that you proof it properly. If your kitchen is cool, try placing the dough in a warm spot, like an oven with the light on, to encourage rising.
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).