Honey Wheat Bread I

I’ve been making this bread recipe for several years. I don’t buy bread at the store anymore. This recipe is great, my family loves it and it’s perfect for toast and sandwiches. It’s so easy to make and the little time it does take to make is well worth the outcome. Also, I love having the control of what we’re eating-no preservatives, no extra flavorings, no extra additives or enhancers. It makes 2 loaves, I cut the loaves into slices, some thin slices and some thicker slices depending on how I use the bread. (sandwiches/french toast/toast etc.) Plus, I buy bread bags and store the cut slices in the freezer till I need them. Homemade bread fresh out of the oven is awesome! I highly recommend this recipe.

Thanks for this great recipe! The loaf comes out soft and flavorful, slices easily and toasts nicely. Because of the pandemic, I bought whole wheat flour (which I never have) in preparation to bake bread in case we could not go to the grocery store. DH loves whole wheat bread. I also bought a case of evaporated milk because of the pandemic. Well, the flour and evaporated milk are near their best before dates and and there are a lot of Covid cases in our area, so this recipe is a godsend because I can use both the milk and flour and store the bread in the freezer. The only thing I changed was to use 3 cups WW and 2 cups bread flour, and I didn’t have instant/fast-acting yeast, just the regular dry yeast. I used the required 2-1/4 tsp, then added 1/2 tsp + 1/8 tsp. Smelled and tasted a bit too yeasty (beer anyone?), so next loaf will try to add less yeast.

It took me a couple of tries but I finally figured it out. I have never been able to make bread before. This recipe is so good. I did add about 3 tsp more of sugar and I used 1/2 cup of honey. I learned to knead the dough by hand for about 15 minutes or so. The rising part took a long time. The first time it took about an hour and a half. The second time it took close to the same amount of time. But the bread tastes great.

This has become my go to recipe for whole wheat bread. I’ve made this several times and they always come out perfect. I only make two changes when making this recipe. 1. I follow the directions on the yeast packet rather than the directions in the recipe. (There are different types of yeast and it does make a difference in how you use them.) 2. I add 1/4 cup flaxseed meal to the batter. It gives the bread a unique nutty flavor and it boosts the fiber and nutrition values of the bread. Be ready to reduce the amount of bread flour by 1/4 cup if you use the flaxseed meal.

Excellent. Very, Very, Good.

I followed the adjusted recipe from ‘mlw`s {thank you} review for a bread machine. I had no cracked wheat to add for texture, so I used uncooked Malt O Meal. This is the best bread I have ever made and is better than store bought. I can’t recommend this recipe enough. It is replacing my clay pot bread and renewed hope for bread machine I almost gave away. Thank you for sharing!

I have made this bread three times and it turns out so nice every time. Thank you!

My 4-yr old daughter helped me make this today. I listened to other reviews and increased the honey to 1/2 C and salt to 3 tsp. But that made the dough SUPER wet and sticky and very difficult to knead. I also did not read the directions carefully enough and mixed all of the flours together first then added the wet ingredients at the same time, and finally adding the yeast mixture last. I think this also made a difference in how sticky the dough was. Nevertheless, we managed to knead it and could see the dough becoming smoother as we did this. It’s important to knead so that the gluten bonds form and gives the bread chewiness. But it was difficult as it was like kneading peanut butter ( my daughter had a blast, though). We turned it out into two pie tins (because that’s all I had) and let it rise again. I was worried because they did not fully rise to double the original size. Didn’t want flat bread!! But it was fine- they rose beautifully in the oven. The final result was very nice. Very moist and flavorful. One loaf turned out better than the other, probably because I had slightly more dough in the other and it probably needed about 3 more minutes in the oven. Overall a really delicious bread and super yummy once sliced and toasted.

This was excellent! Made it as written.

I made it just as the recipe calls and it was delicious! I’m making this recipe every week now!

Have made this bread a few times now. Exactly as is delicious wheat bread. Yesterday, I made it again but this time kneaded in zest from 1 orange, then after patting out (after first rise) smoothed on some soft butter, sprinkled 1/2 cup of plumped raisins and 1/4 cup of cinnamon sugar mix. Then rolled it tightly into a loaf for the second rise. Result: Makes a great cinnamon raisin loaf too!

Followed the recipe exactly and the bread is delicious. I will make this my go to recipe. The only change was that I gave the first rise an extra 30 minutes.

The first time I made this, it hardly rose at all and the bread, while tasting good, was very dense. After a little googling, I decided to try adding some vital wheat gluten from Bobs Red Mill (1/3 c. For a two loaf recipe) to the recipe. That addition really helped the bread rise and the end result was a tender bread. I think that if I had used wheat bread flour that the vital wheat gluten may not have been necessary, but I can’t find wheat bread flour in the stores. I will make this again using the vital wheat gluten.

Absolutely the best

Spectacular bread!! I made it and it turned out perfect. It’s sort of allot to do as far as bread goes but I love it and this will be my home’s “daily driver” for bread. Unless I’m feeling vanilla. Then I’ll go white.

This is the best wheat bread I’ve ever tasted! I just followed the recipe very carefully. After adding the yeast and waiting the 15 min, I pulsed in processor a few times and turned it out into a large bowl to add bread flour since I wasn’t sure if my food processor would be too full to work properly. Definitely a keeper!

I made it and didn’t have evaporated milk or whole wheat flour so I use 12oz. of 2% milk and 2 cups of spelt flour. It did need a little more flour to form a ball, maybe 1/4 cup. It made the softest bread ever! Perfect for sandwiches. Everyone loved it so I’ll make it again for sure!

Made this 3 times and it didn’t turn out once. I’m not a novice baker and know my way around a kitchen, so I wanted to give it a shot a couple of times. It kept turning out raw a bit on the inside. Glad it worked for those it did.

I did not make any changes to the recipe. It turned out great.

delicious bread. Did not have evaporated milk, so added nonfat lactose-free milk (1 cup) + 1 tablespoon of condensed milk. All the times and quantities listed were right on the mark. Highly recommend it! Wonder if it is possible to make it with more whole wheat than regular flour?

I am not a bread maker but since my husband decided to start grinding wheat from our last harvest and the beekeeper that has hives on our farm always gives us honey, I decided to try my hand at a honey wheat bread. This bread is easy to make and very tasty. I’ve made it three times in the last month exactly as the recipe states and every loaf has been perfect. My husband was raised on homemade bread and he loves this recipe.