· · Comments

John's Honey Whole Wheat Bread

· · Comments

Honey Whole Wheat bread...


Nothing...and I mean nothing...could ever beat the taste and smell of fresh baked bread.  Honey whole wheat is one of my favorites. Including oats (from Maine Grains) makes it that much better. Feeling indulgent? Use this bread to make French toast. This particular recipe only requires a short rise...bonus!


3 cups flour

3 cups whole wheat flour

1/4 cup brown sugar (I used TFC house made brown sugar)

2 T instant yeast

1 1/2 t salt

3 1/2 cups warm water (between 105 and 115)

2 T oil

2 T honey (I used our local honey from The Honey Connection)

1 cup Maine Grains rolled oats


- In a large mixing bowl (or the bowl of an electric stand mixer) stir together flours, brown sugar, yeast and salt

- In a separate bowl whisk together warm water, honey and oil

- Pour wet into dry slowly

- Blend together wet and dry ingredients with a wooden spoon (or on a low speed if using an electric mixer) until the dough pulls away from the sides of the bowl.

- Dump in the oats and mix again briefly until all of the oats are incorporated into the dough.

- Turn dough out onto a lightly floured surface and knead until smooth (about one minute)

- Divide and shape into rounds. I've used this recipe to make 3 small loaves (perfect for a bread bowl) or two larger loaves

- Dust loaves with flour

- Place loaves onto a sheet prepared with parchment

- Cover loaves with a towel and place in a warm spot to rise

- Allow to rise until doubled - about 25-30 minutes.

- Preheat oven to 375

- Slash tops of loaves in an "X" about 1/2" deep (do this right before putting the loaves in the oven)

- Bake until golden brown (I brushed mine with egg whites with about 15 minutes left on the bake) - about 25 minutes. The loaf will sound hollow when tapped on the bottom.