Honey Graham Bread

Whole wheat flour, graham cracker crumbs, and wheat germ come together in this delicious bread. It's perfect for everyday, but good enough for company.

Honey Graham Bread


2 loaves



Prep Time


Bake Time

30 to 35 minutes

Rise Time

1 hour

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  • 4-1/2 to 5 cups all-purpose flour
  • 1 cup wheat flour
  • 1 cup graham cracker crumbs
  • 1/2 cup wheat germ
  • 2 envelopes (4-1/2 tsp.) Fleischmann’s® RapidRise® Instant Yeast
  • 2 teaspoons salt
  • 1 cup water
  • 1 cup milk
  • 1/3 cup honey
  • 1/4 cup butter OR margarine


  1. Combine 1-1/3 cups all-purpose flour, whole wheat flour, graham cracker crumbs, wheat germ, undissolved yeast and salt in a large mixer bowl.
  2. Heat water, milk, honey and butter until very warm (120° to 130°F); gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough.
  3. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  4. Uncover dough; divide in half. Roll each half to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jellyroll. Pinch seam and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans.
  5. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  6. Bake at 350°F for 30 to 35 minutes or until done. Remove from pans; cool on wire rack.

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