Best 7 Milk And Honey Whole Wheat Bread Recipes

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Bake yourself a wholesome and delectable treat with this delightful recipe for milk and honey whole wheat bread. This hearty bread, bursting with the natural sweetness of honey and the goodness of whole wheat, promises a satisfying experience with every slice. Whether you're looking for a nutritious breakfast option or a delightful afternoon snack, this recipe is sure to impress. Let's embark on a culinary journey as we explore the simple steps to craft this irresistible bread, a perfect blend of flavor and nourishment.

Check out the recipes below so you can choose the best recipe for yourself!

WHOLE WHEAT HONEY BREAD



Whole Wheat Honey Bread image

This is our family favorite! Very moist.

Provided by MELH

Categories     Bread     100+ Bread Machine Recipes

Time 3h5m

Yield 12

Number Of Ingredients 7

1 ⅛ cups water
3 cups whole wheat flour
1 ½ teaspoons salt
⅓ cup honey
1 tablespoon dry milk powder
1 ½ tablespoons shortening
1 ½ teaspoons active dry yeast

Steps:

  • Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, and then press Start.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 30 g, Cholesterol 0.1 mg, Fat 2.2 g, Fiber 3.8 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 296.8 mg, Sugar 8.2 g

HONEY-WHOLE WHEAT BREAD



Honey-Whole Wheat Bread image

Reap the rewards of making homemade bread. This loaf adds a touch of warmth to any meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h50m

Yield 32

Number Of Ingredients 8

2 packages regular active dry yeast
1/4 cup warm water (105°F to 115°F)
1/2 cup honey
1/4 cup butter or margarine, softened
3 teaspoons salt
2 1/2 cups very warm water (120°F to 130°F)
4 1/2 cups Gold Medal™ whole wheat flour
2 3/4 to 3 3/4 cups Gold Medal™ all-purpose flour

Steps:

  • In large bowl, dissolve yeast in 1/4 cup warm water. Add honey, butter, salt, 2 1/2 cups very warm water and 3 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.
  • With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
  • On lightly floured surface, knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
  • Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
  • Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.

Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 4 g, TransFat 0 g

HONEY WHEAT BREAD



Honey Wheat Bread image

This recipe produces two beautiful, high loaves that have wonderful texture and slice very well. The tempting aroma of this bread baking can cut the chill from a cool autumn day. It's a tribute to the goodness of wheat. -Dorothy Anderson, Ottawa, Kansas

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 8

2-1/2 to 3 cups all-purpose flour
3-1/2 cups whole wheat flour, divided
2 packages (1/4 ounce each) active dry yeast
1 cup milk
1-1/4 cups water
1/4 cup honey
3 tablespoons butter
1 tablespoon salt

Steps:

  • In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 99 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 19g carbohydrate, Fiber 3g protein.

HONEY WHOLE WHEAT BREAD



Honey Whole Wheat Bread image

Honey whole wheat bread for a bread machine. This bread is very tasty.

Provided by Kathy Nowell

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h5m

Yield 10

Number Of Ingredients 7

1 ⅛ cups warm water (110 degrees F/45 degrees C)
3 tablespoons honey
⅓ teaspoon salt
1 ½ cups whole wheat flour
1 ½ cups bread flour
2 tablespoons vegetable oil
1 ½ teaspoons active dry yeast

Steps:

  • Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 33.4 g, Fat 3.5 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 0.5 g, Sodium 79.4 mg, Sugar 5.3 g

MILK-AND-HONEY WHITE BREAD



Milk-and-Honey White Bread image

My dad has been a wheat farmer all his life and my state is the wheat capital, so this recipe represents my region and my family well. This bread never lasts too long at our house. -Kathy McCreary, Goddard, Kansas

Provided by Taste of Home

Time 45m

Yield 2 loaves (16 slices each).

Number Of Ingredients 6

2 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm whole milk (110° to 115°)
1/3 cup honey
1/4 cup butter, melted
2 teaspoons salt
8 to 8-1/2 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add honey, butter, salt and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and shape into 2 loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans and cool on wire racks.

Nutrition Facts : Calories 149 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

MILK AND HONEY WHOLE WHEAT BREAD



Milk and Honey Whole Wheat Bread image

Makes a wonderful, sweet (ish) soft whole wheat bread that is great toasted with butter and honey in the mornings. Gets stale pretty quickly so plan on using it quickly or freeze it in slices. Topped with seeds makes wonderful gifts. Notes: add additional 1 T honey or molasses for sweeter bread. Can substitute up to 1 cup of other whole grains/wheat flours including oatmeal, cornmeal, rye for whole wheat flour. Oil optional. you can save a small amount of the egg white to brush on the bread for a shiny crust. Can top with sesame/sunflower/poppy seeds just before removing from oven.

Provided by Papagayita

Categories     Yeast Breads

Time 1h50m

Yield 2 loaves, 8-10 serving(s)

Number Of Ingredients 11

2 cups whole wheat flour
1 cup white flour
2 tablespoons sugar (I usually use brown)
1 tablespoon honey
1 tablespoon yeast
1 teaspoon salt
1/4 cup milk
3/4 cup warm water
1 egg
1 tablespoon oil (optional)
cornmeal, to sprinkle on baking stone

Steps:

  • Combine water, sugar and yeast. Mix in salt, honey, milk, and oil (if using).
  • In a separate large bowl mix together white and whole wheat flours.
  • Slowly pour liquid into 1 C of flour. Add remaining flour 1/2 C at a time, stirring well after each addition. When dough has pulled together turn onto a floured surface. Knead until bread is silky, about 10 minutes if by hand.
  • Put into oiled bowl, cover with a damp towel and put in a warm draft-free place. Let rise for approx 45 minutes or until doubled in size.
  • Preheat oven to 500 with baking stone on bottom shelf and a pan on top shelf.
  • Punch down and form into loaves. Slash tops with sharp knife or put into loaf pans. Let rise again until doubled in size.
  • For a shiny crust, brush loaves with beaten egg.
  • Slide into oven and pour 1/2 cup warm water into top shelf's pan to create steam.
  • Bake at 500 for 5 minutes then turn oven down to 400. Bake until golden brown/loaves sound hollow, approximately 10-15 minutes if in small loaves, 25+ minutes if in loaf pans.

MILK AND HONEY WHEAT BREAD



Milk and Honey Wheat Bread image

A quick bread, not a yeast bread, another of my longtime favorites adapted from my old Vegetarian Epicure cookbook. Unbelievably delicious spread with butter & honey--also good with cream cheese.

Provided by echo echo

Categories     Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 10

1 cup milk
2/3 cup honey
1/4 cup butter
2 eggs
1 1/2 cups white flour
1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup toasted wheat germ
1 cup walnut halves (optional) or 1 cup walnuts, chunks (optional)

Steps:

  • Heat milk and honey together until honey is dissolved, then stir in the butter.
  • When the milk-butter mixture is somewhat cooled, beat in the eggs.
  • Sift together the flour through salt; add wheat germ.
  • Gradually stir the dry mixture into the liquid.
  • Stir in nuts (if desired).
  • Turn into 9 X 5-inch loaf pan.
  • Bake at 325°F 1 hour.

Tips:

  • Use warm milk and honey to activate the yeast and help the bread rise properly.
  • Add the salt and butter at the end of the kneading process to prevent the gluten from becoming too tough.
  • Let the dough rise in a warm place for at least an hour, or until it has doubled in size.
  • Punch down the dough and shape it into loaves before baking.
  • Bake the bread at a high temperature for the first 15 minutes to create a crispy crust.
  • Reduce the temperature for the remaining baking time to allow the bread to cook through.
  • Let the bread cool completely before slicing and serving.

Conclusion:

This milk and honey whole wheat bread is a delicious and healthy option for any meal. It is easy to make and can be enjoyed by people of all ages. The combination of milk, honey, and whole wheat flour creates a bread that is soft, fluffy, and packed with flavor. Whether you are looking for a breakfast bread, a sandwich bread, or a bread to serve with your favorite soup or stew, this milk and honey whole wheat bread is sure to please.

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