Honey Wheat Bread Recipe

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Honey Wheat Bread
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  • 44 oz wheat
  • 27 1/8 oz water (1 lb 11.1 oz)
  • 1 tbsp salt
  • 3/8 cup canola oil
  • 3/8 cup honey


  1. Weigh and mill wheat into flour. (Ktec or Nutrimill is a new technology that produces fine flour at low temperature retaining more nutrients.).
  2. Warm water to luke warm or about 110 degrees F.
  3. Put water, salt, oil, and honey into mixer with dough hooks. (Bosch is a good brand.) Add 1/2 of flour into mixer. Add yeast on top of flour. (Never add yeast directly with salt.) Incorporate ingredients. With mixer on low speed add the rest of the flour a cup at a time.
  4. Set timer for 6 minutes and leave mixer running on low to develop the gluten.
  5. Prepare large bowl with a little bit of canola oil to coat. Let it coat your hands as well to handle the dough.
  6. Remove the dough from mixer directly into bowl. Turn dough to coat with the oil. Cover with plastic wrap.
  7. Let rise for 45 minutes to an hour.
  8. Roll dough out onto a clean surface lightly coated with oil and fold. Do this by pulling the edges of the dough up and over to the center of the dough. Do this a couple of times, put back in the bowl with the seams up, and cover with plastic wrap.
  9. Repeat last two steps two more time.
  10. Roll dough onto counter and divide into three loaves. Prepare each loaf one at a time. Fold into a round/cylinder and pinch seams. With seam side down roll into cylinders the length of the bread pans.
  11. If bread pans are non-stick, 8 1/2 x 4 1/2 is prefered, place cylinder directly into pan and cover with plastic wrap. (If not non-stick you can use 1 part liquid lecithin and 2 parts canola oil - brush this into the pan and the baked bread will fall right out. This will also change the flavor of the bread slightly. Make sure pans are thoroughly washed afterwards.).
  12. Preheat oven at 350 degrees F.
  13. Let rise until dough domes up over sides. Place in oven and bake for 30 minutes or until the internal temperature exceeds 180 degrees F.
  14. Remove from oven and bread pans and place on cooling racks.
  15. Extra loaves can be stored in the freezer. Do not put in refrigerator as this will change the chemical nature of the bread and will make it dry and brittle.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 451.02 Kcal (1888 kJ)
Calories from fat 80.93 Kcal
% Daily Value*
Total Fat 8.99g 14%
Sodium 614.78mg 26%
Potassium 475.77mg 10%
Total Carbs 88g 29%
Sugars 8.82g 35%
Dietary Fiber 12.54g 50%
Protein 11.67g 23%
Vitamin C 0.1mg 0%
Iron 5.2mg 29%
Calcium 41.3mg 4%
Amount Per 100 g
Calories 239.67 Kcal (1003 kJ)
Calories from fat 43.01 Kcal
% Daily Value*
Total Fat 4.78g 14%
Sodium 326.69mg 26%
Potassium 252.82mg 10%
Total Carbs 46.77g 29%
Sugars 4.69g 35%
Dietary Fiber 6.67g 50%
Protein 6.2g 23%
Vitamin C 0.1mg 0%
Iron 2.8mg 29%
Calcium 22mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
  • 12

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

Bad Points

  • High in Sodium

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