Go Back Email Link
+ servings
Honey Whole Wheat Bread Machine

Whole Wheat Honey Bread - One Loaf

Annette Reeder - The Biblical Nutritionist
4.86 from 7 votes
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Servings 20 slices or rolls
Calories 159


  • 1 1/2 cups hot water
  • 1/3 cup olive oil
  • 1/3 cup honey less is ok
  • 5 cups whole wheat flour hard red or hard white
  • 2 teaspoons salt
  • 2 tablespoons lecithin optional
  • 2 tablespoons ground flaxseed optional
  • 1 egg
  • 1 tablespoon yeast


Bread Machine Baking Directions:

  •  Place ingredients in your bread machine in the order given. Make sure paddles are in place first. Bake on the desired setting.
  •  Set the bread machine on the dough cycle.
  • When the cycle is finished, take the dough out of the bread machine and shape it into a prepared loaf pan. If the dough is a little sticky knead a small amount of flour into it as you shape it.
  • Place in a greased loaf pan. Let rise for approx. 40 minutes or until doubled in size.
  • Bake at 350° F for 27 minutes. Makes 2 - one pound loaves or 1- two pound loaf.
  • I use the dough cycle and my oven because it comes out looking like a normal loaf of bread.

Hand Mixing Directions:

  • Add half of the flour and all of the other ingredients except salt. Allow to sponge for 30-45 minutes.
  • Then continue to mix in the remaining flour and salt with a wooden spoon until you have a mass of dough that is no longer clinging  to the sides of the bowl.
  • Flip out on the counter or table top and start the kneading process. Begin by pushing away and pulling forward the dough and then give it a ¼ turn and push and pull again. Continue this process until the dough is smooth and satiny. This could take 10-30 minutes depending on the recipe and how vigorous a kneader you are. When you are pushing and pulling, be sure to pull the dough up and over from front to back and back to front.
  • To test  for gluten development, break off a tennis  ball-sized piece of dough and stretch it really thin.  If you get windows or parts of the dough that you can see through, then you have successfully developed the gluten. This will be similar to a consistency of chewed  bubble gum. If it just breaks apart in your hands then it’s necessary to continue kneading a bit longer until the dough is soft  and stretchy. It should be smooth and have a light and springy texture to it. You may cover the dough in a greased bowl and let it rise until doubled and punch down (this process creates a finer texture and more pronounced  flavor), or you can shape and bake it.  Information gathered from "Wildflour" by Denise Fidler.
  • Bake at 350° F for 27 minutes. Makes 2 - one pound loaves or 1- two pound loaf.



My family's favorite bread recipe can be used for buns and rolls. Makes 20 rolls.


Calories: 159kcalCarbohydrates: 27gProtein: 4gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgSodium: 238mgPotassium: 123mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Share on Facebook