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Honey Whole Wheat Bread

Perfect for making a sandwich.

Honey Whole Wheat Bread

Honey Whole Wheat Bread

difficulty

Easy

Yield

2 loaves

Prep Time

0:20

Bake Time

40 minutes

Rise Time

1 hour

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  • difficulty

    Easy

  • Yield

    2 loaves

  • Prep Time

    0:20

  • Bake Time

    40 minutes

  • Rise Time

    1 hour

Ingredients

  • 4 cups all-purpose flour
  • 1-1/2 cups whole wheat flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 cup wheat germ
  • 1 teaspoon salt
  • 1 cup milk
  • 3/4 cup water
  • 1/2 cup honey
  • 3/4 cup butter OR margarine
  • 2 large eggs

Directions

  1. Combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, wheat germ and salt in a large bowl. Heat milk, water, 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. Add eggs and 1/2 cup all-purpose flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining all-purpose flour to make a stiff batter.Spread evenly into 2 greased 9 x 5-inch loaf pans. Let rise in warm, draft-free place until doubled in size, about 1 hour.Bake at 375°F for 40 minutes or until done. Remove from pans; let cool on wire rack.
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Honey Whole Wheat Bread

  • Difficulty: Easy
  • Yield: 2 loaves
  • Prep Time: 0:20
  • Bake Time: 40 minutes
  • Rise Time: 1 hour

Ingredients

  • 4 cups all-purpose flour
  • 1-1/2 cups whole wheat flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 cup wheat germ
  • 1 teaspoon salt
  • 1 cup milk
  • 3/4 cup water
  • 1/2 cup honey
  • 3/4 cup butter OR margarine
  • 2 large eggs

Directions

  • Combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, wheat germ and salt in a large bowl. Heat milk, water, 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. Add eggs and 1/2 cup all-purpose flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining all-purpose flour to make a stiff batter.Spread evenly into 2 greased 9 x 5-inch loaf pans. Let rise in warm, draft-free place until doubled in size, about 1 hour.Bake at 375°F for 40 minutes or until done. Remove from pans; let cool on wire rack.