Search
artisan favorites PIZZA & ITALIAN BAKING WITH KIDS COFFEE CAKES & SWEET BREADS QUICK & EASY HOLIDAY & SPECIALTY BREAD & ROLLS SAVORY DISHES BREAD MACHINE
YEAST 101 TECHNIQUES TOOLS TROUBLESHOOTING INGREDIENTS CONVERSION TOOL TIPS & TRICKS START OFF EASY →
FLEISCHMANN’S® YEAST LEARN MORE ABOUT OUR HISTORY →
CONTACT US

Wheat and Honey Bread

A great whole wheat bread with a touch of sweetness from the honey.

Wheat and Honey Bread

Wheat and Honey Bread

Yield

2 loaves

Prep Time

0:25

Bake Time

35 to 40 minutes

Proof Time

1-3/4 to 2 hours

Yield

2 loaves

Prep Time

0:25

Bake Time

35 to 40 minutes

Proof Time

1-3/4 to 2 hours

  • Yield

    2 loaves

  • Prep Time

    0:25

  • Bake Time

    35 to 40 minutes

  • Proof Time

    1-3/4 to 2 hours

ingredients

  • 1-1/4 cups water
  • 1-1/4 cups buttermilk
  • 1/4 cup honey
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 5-1/4 to 6 cups whole wheat flour
  • 2 teaspoons salt
  • 1/4 cup corn oil

DIRECTIONS

  1. Heat water, buttermilk and honey until warm (100° to 110°F). Pour into large mixer bowl and add yeast; let rest 5 minutes. Add 3 cups flour, salt and oil; beat with electric mixer on low for 30 seconds. Beat on medium-high for 3 minutes.
  2. Stir in as much remaining flour as possible to make a soft dough. Knead on lightly floured surface for 8 to 10 minutes, until smooth and elastic. Shape into a ball. Place in a greased bowl, turning once to coat. Cover and let dough rise in a warm, draft-free place until double, about 1 hour.
  3. Punch dough down and divide into 2 equal portions. Form into loaves; place each in a greased 8 x 4-1/2-inch loaf pan. Cover and let rise until double, about 45 to 60 minutes.
  4. Bake in a preheated 325°F oven for 40 minutes or until done. Remove from pans immediately. Cool on wire rack.
youtube
yeast 101
facebook
tips & tricks
instagram
techniques & how-tos

you may also like

Seeded Honey Whole Grain Bread
Multigrain Herb Bread
Hearty Multigrain Loaf
print image

Wheat and Honey Bread

  • Yield: 2 loaves
  • Prep Time: 0:25
  • Bake Time: 35 to 40 minutes
  • Proof Time: 1-3/4 to 2 hours

Ingredients

  • 1-1/4 cups water
  • 1-1/4 cups buttermilk
  • 1/4 cup honey
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 5-1/4 to 6 cups whole wheat flour
  • 2 teaspoons salt
  • 1/4 cup corn oil

Directions

  • Heat water, buttermilk and honey until warm (100° to 110°F). Pour into large mixer bowl and add yeast; let rest 5 minutes. Add 3 cups flour, salt and oil; beat with electric mixer on low for 30 seconds. Beat on medium-high for 3 minutes.
  • Stir in as much remaining flour as possible to make a soft dough. Knead on lightly floured surface for 8 to 10 minutes, until smooth and elastic. Shape into a ball. Place in a greased bowl, turning once to coat. Cover and let dough rise in a warm, draft-free place until double, about 1 hour.
  • Punch dough down and divide into 2 equal portions. Form into loaves; place each in a greased 8 x 4-1/2-inch loaf pan. Cover and let rise until double, about 45 to 60 minutes.
  • Bake in a preheated 325°F oven for 40 minutes or until done. Remove from pans immediately. Cool on wire rack.