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Honey Wheat Bread
Recipe Courtesy North Dakota Wheat Commission

3/4 cup milk
1/4 cup margarine
1/3 cup honey
1/4 cup brown sugar
2 1/2 teaspoons salt
1 3/4 cups water, divided
4 teaspoons yeast
3 cups whole wheat flour
4 - 4 1/2 cups bread flour

Warm milk to 105 degrees F.; stir in margarine, honey, brown
sugar and salt and cool to lukewarm.


In a large mixing, dissolve
yeast in warm water. Let stand 10 minutes.

Add milk mixture
to yeast; add 2 cups whole wheat flour and 3 cups
bread flour. With an electric mixer, beat for 3 minutes.

Stir in 1 cup whole wheat flour and additional bread
flour as needed to make a stiff dough. Place dough
on a floured board and knead for 10 minutes or until
dough is smooth and elastic. Dough will be slightly sticky
to the touch.

Place in a bowl that has been coated with
non-stick spray, turning once to coat the top. Cover, let
rise in warm place, free from draft, until doubled in size,
about 70 to 75 minutes.


Punch down and let dough
rest for 10 to 15 minutes. Divide dough into 3
portions. Shape each portion into a loaf. (Using a
rolling pin, roll each portion into a 9 x 14-inch rectangle.
Starting at short end, roll dough tightly. Pinch dough
to seal ends.)

Place loaf in a 9 x 5-inch
pan that has been coated with non-stick spray. Cover and
let rise in warm place until doubled, about 1 hour.
Bake at 325 degrees F. for 35 minutes. Remove from
pans and brush with butter. Cool at least 20 to
35 minutes before bagging.

Nutritional Information