Skip to Content
Menu

Honey-Whole Wheat Bread

  • Save Recipe
New Personalized Recipes Just for You - Take the Quiz Now
  • Prep 35 min
  • Total 3 hr 50 min
  • Servings 32
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Reap the rewards of making homemade bread. This loaf adds a touch of warmth to any meal.
By Betty Crocker Kitchens
Updated May 21, 2009

Ingredients

  • 2 packages regular active dry yeast
  • 1/4 cup warm water (105°F to 115°F)
  • 1/2 cup honey
  • 1/4 cup butter or margarine, softened
  • 3 teaspoons salt
  • 2 1/2 cups very warm water (120°F to 130°F)
  • 4 1/2 cups Gold Medal™ whole wheat flour
  • 2 3/4 to 3 3/4 cups Gold Medal™ all-purpose flour
Make With
Gold Medal Flour

Steps

  • 1
    In large bowl, dissolve yeast in 1/4 cup warm water. Add honey, butter, salt, 2 1/2 cups very warm water and 3 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.
  • 2
    With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
  • 3
    On lightly floured surface, knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
  • 4
    Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
  • 5
    Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.

Tips from the Betty Crocker Kitchens

  • tip 1
    Interrupted during mixing or kneading? Just pick up where you left off. Dough can wait as long as 15 minutes at room temperature. For longer interruptions, cover and refrigerate the dough for up to 4 hours to slow the rising process. When you return, gently push your fist into the dough to deflate it, and continue with the recipe.

Nutrition

130 Calories, 2g Total Fat, 3g Protein, 25g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
130
Calories from Fat
15
Total Fat
2g
3%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
230mg
10%
Potassium
90mg
3%
Total Carbohydrate
25g
8%
Dietary Fiber
2g
10%
Sugars
4g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved