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Whole Wheat Bread

I’m not sure what it is about wheat bread that makes it such a comfort food for me. In our house we pretty much only buy and eat wheat bread, simply because we prefer the taste. 

It’s no more difficult to make a good loaf of wheat bread versus making white bread. 

I’ve found that this recipe is the perfect “all-purpose” bread. The crust is soft enough to be good for sandwiches, and the bread itself is dense enough to make excellent French toast. 


  • 2 1/2 cups warm water
  • 2 Tablespoons active dry yeast
  • 1/2 cup honey
  • 1/2 cup butter
  • 1 teaspoon salt
  • 6 1/2 cups whole wheat flour


  • Put the warm water in a large mixing bowl and add your yeast. Allow to sit for 10 minutes so the yeast blooms.
  • Meanwhile, melt the butter and honey together in the microwave, and set aside so it cools a bit so you don’t kill the yeast.
  • Once the honey and butter mixture is cool enough to touch, add it to the water and yeast. 
  • Add your salt, and then mix while adding the flour one cup at a time until the dough is no longer sticky.
  • Knead the dough for 10-15 minutes on a floured counter top.
  • Divide the dough in two and form rectangular loaf shapes. Place each dough loaf into greased loaf pans, and leave to rise in a warm place, covered, for about 1 1/2-2 hours. 
  • Bake in a 350 degree (F) oven for 35 minutes. 
  • Brush the top of the loaves with melted butter.

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