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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

Print Recipe

Yield

2 loaves 2 loaves

Difficulty

Easy Easy

Prep Time

0:45 0:45

Bake Time

30 to 35 minutes 30 to 35 minutes

Rise Time

1 hour 1 hour

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Ingredients

  • 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

Directions

  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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