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Old-Fashioned Honey-Whole Wheat Bread

Bring a touch of nostalgia into your kitchen with this updated spin on an old-fashioned favorite.

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( 26 Ratings)

26 Ratings

5 Stars 62%

4 Stars 27%

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Member Reviews ( 14 )

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Prep Time 35 min
Total Time 3 hr 10 min
Servings 32

Ingredients

3: cups stone-ground whole wheat flour or graham flour

1/3: cup honey

1/4: cup shortening

1: tablespoon salt

2: packages regular or quick active dry yeast

2 1/4: cups very warm water (120°F to 130°F)

3: to 4 cups Gold Medal® all-purpose flour or Better for Bread™ flour

: Butter or margarine, melted, if desired

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Directions

1 Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.
2 Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
3 Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
4 Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
5 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°F.
6 Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

EXPERT TIPS

Expert Tips

Stone-ground whole wheat and graham flours contain the oil-rich germ of the wheat kernel. This means good nutrition but not-so-good shelf life. Refrigerate or freeze whole-grain flours to keep them fresh.

How do you know when bread is sufficiently kneaded? Besides watching the clock, note when the dough loses its “stickiness” and becomes smooth and springy. It’s nearly impossible to overknead bread; better to err with too much kneading than not enough.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 100
Calories from Fat: 20 ),

% Daily Value

Total Fat: 2 g; 2 %
(Saturated Fat 0g, 0% ),
Cholesterol: 0mg; 0%;
Sodium: 220 mg; 220 %;
Total Carbohydrate: 20 g; 20 %
(Dietary Fiber 2 g 2 % ),
Protein: 3 g; 3 %

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 1%;
Calcium: 0%;
Iron: 6%;

Exchanges:

1 Starch; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 14 Reviews View All

Posted 9/30/2012 7:49:31 PM REPORT ABUSE Forrestcat said:

Rating:

Really got my hopes up when I saw this one. I've been looking for a good whole wheat bread recipe for a very long time. This should be called Wheat Bread NOT Whole Wheat Bread. How can it be when half of it is refined flour?!

This reply was: Helpful Inspiring

Posted 8/6/2012 5:00:05 PM REPORT ABUSE cheriroyale said:

Rating:

Great! I made this bread but added flax seed and walnuts and it turned out so very yummy. I really liked the taste of honey since I used white sugar in the past.

This reply was: Helpful Inspiring

Posted 10/22/2011 1:56:49 PM REPORT ABUSE Jill34 said:

Rating:

I haven't made bread in years so was a little nervous...but this turned out perfect, slightly moist and sweet, nice sized tender crumb, easy to slice. A nice light whole wheat flavor.

This reply was: Helpful Inspiring