Mom’s Honey Wheat Bread

Mom’s Honey Wheat Bread

Valarie Young


5 cups warm water (110 degrees F)

3 tablespoons dry active yeast

2 tablespoons brown sugar

¾ cup honey

¾ cup canola oil

1 tablespoon salt

3 cups whole wheat flour

1 cup quick oats

7  cups unbleached flour (includes some flour for kneading, you may need more then ¾ cup)

1/3 cup Vital Wheat Gluten Flour (optional)


1.  Dissolve yeast  and brown sugar in warm water. Wait a few minutes and let the yeast bubble up. Add honey and oil and stir well. Mix in salt, oats and wheat flour. Work in unbleached flour gradually. Turn dough out onto a lightly floured surface and knead for at 10-15 minutes. When dough is smooth and elastic, place it in a well-oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a dish towel. Let rise in a warm place until doubled in size, about 45-55 minutes.

2.  Punch down dough. Shape into loaves or rolls. Place into cooking sprayed 9x5 inch or 8 ½ x 4 ½ inch pan bread pans or rectangle pans for rolls.

3.  Allow dough to rise for another 45-50 minutes or until bread is about 1 inch to 1 ½  inches above the pans.

4.  Preheat oven to 350 degrees F and bake for 30-40 minutes. Check the bottom of the bread for a golden crust.



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