• Mom’s Honey Wheat


Mom's Honey Wheat

By Bread Festival Bakers

From Sam Marquart, Bread Festival 2017 Showcase Baker


  • 1 packet active dry yeast
  • 2 cups warm water
  • 1/2 cup honey
  • 2 cups whole wheat flour
  • 1 1/2 teaspoon salt
  • 1/3 cup vegetable or canola oil
  • 5 cups all-purpose flour


Dissolve yeast in warm water. Stir in honey. Mix in wheat flour, salt and oil. Add in all-purpose flour gradually.

Turn out dough onto floured surface. Knead 10-15 minutes until smooth and elastic. Place in a well-oiled bowl and cover surface of the bread by rolling with oil by rolling it around the bowl. Cover bowl with a damp cloth and let rise until it hasdoubled in size, approximately 60 minutes.

Push down loaf. Split dough into two. Place into two well greased 9″ x 5″ loaf tins. Allow to rise until dough is 1-1 1/2″above the pan.

Bake at 375 degrees Fahrenheit for 25 to 30 minutes.

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