Old-Fashioned Stone-Ground Whole Wheat Honey Bread
A classic homemade bread combining nutty stone-ground whole wheat flour with golden honey for natural sweetness. This traditional recipe creates two tender, golden loaves with a hearty texture and subtle honey flavor that's perfect for morning toast, sandwiches, or dinner rolls. The combination of whole wheat and all-purpose flour provides structure while maintaining the wholesome taste, and the honey adds moisture for a softer crumb that stays fresh longer than typical whole wheat breads.
Ingredients
- 3 cups stone-ground whole wheat flour or graham flour
- ⅓ cup honey
- ¼ cup shortening
- 1 tablespoon salt
- 2 packages regular or quick active dry yeast
- 2 ¼ cups very warm water, 120°F to 130°F
- 3 cups Gold Medal all-purpose flour or Better for Bread flourbread flour1:1none
chewier texture
- butter or margarine, melted(optional)
Instructions
- 1
Mix whole wheat flour, honey, shortening, salt and yeast in large bowl
- 2
Add warm water and beat with electric mixer on low speed 1 minute, scraping bowl frequently
- 3
Beat on medium speed 1 minute, scraping bowl frequently
- 4
Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle
- 5
Turn dough onto lightly floured surface and knead about 10 minutes or until smooth and elastic
- 6
Place in greased bowl and turn greased side up
- 7
Cover and let rise in warm place 40 to 60 minutes or until double
- 8
Grease bottoms and sides of 2 loaf pans
- 9
Punch down dough and divide in half
- 10
Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface
- 11
Roll dough up tightly, beginning at 9-inch side, to form a loaf
- 12
Press with thumbs to seal after each turn
- 13
Pinch edge of dough into roll to seal
- 14
Press each end with side of hand to seal and fold ends under loaf
- 15
Place seam side down in pan
- 16
Brush loaves lightly with butter
- 17
Cover and let rise in warm place 35 to 50 minutes or until double
- 18
Move oven rack to low position so that tops of pans will be in center of oven
- 19
Heat oven to 375°F
- 20
Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped
- 21
Remove from pans to wire rack
- 22
Brush loaves with butter and cool
Tips
Test dough readiness by pressing two fingers into risen dough - if indentation remains, it's ready for the next step.
Ensure water temperature stays between 120-130°F to properly activate yeast without killing it.
Brush finished loaves with melted butter while still warm for a softer, more flavorful crust.
Good to Know
Store covered at room temperature up to 3 days or freeze wrapped for up to 3 months.
Can be made 1 day ahead and stored covered at room temperature.
Slice when completely cool for clean cuts, serve at room temperature or toasted.
Common Mistakes
Use a thermometer to check water temperature to avoid killing yeast with water that's too hot.
Don't skip the kneading time as proper gluten development is essential for good texture.
Let dough rise until truly doubled to ensure proper texture and volume.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use all whole wheat flour instead of mixing with all-purpose?
Yes, but the bread will be denser and may need extra liquid. Start with an additional 1/4 cup water and adjust as needed.
What if my dough doesn't rise properly?
Check that your yeast is fresh and water temperature was correct. Place dough in a slightly warm oven (turned off) to encourage rising.
How long will this bread keep fresh?
Properly stored at room temperature, it stays fresh for 3 days. Freeze sliced portions for up to 3 months for best quality.