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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