Go Back
+ servings

Honey Wheat Bread

My mom perfected this Honey Wheat Bread recipe and shared it with her daughters and friends who produce nutritious, delicious loaves every baking day.
Servings 100


  • 5 cup warm water
  • 4 tbsp yeast
  • 2/3 cup oil
  • 2/3 cup honey
  • 1 Nature's Yoke egg
  • 1 1/2 tbsp lecithin
  • 3 tbsp wheat gluten
  • 1 3/4 tbsp salt
  • 1/2 cup bran flakes
  • 2 cup rolled oats
  • 2 cup white bread flour
  • 10 cup whole wheat flour


  • Put warm water in large mixing bowl. Dissolve yeast in water, letting it sit for 5 minutes.
  • Add oil, honey, egg, lecithin, gluten, salt, bran flakes, rolled oats and white flour.
  • Beat with hand mixer until well mixed.
  • By hand, gradually stir in whole wheat.
  • On floured surface, knead by hand for 13-15 minutes. Cover dough with cloth and let rise till double.
  • Punch down dough and shape into five loaves. Poke top of loaves with fork to remove air bubbles. Let rise until the dough is just rounding over top of pan.
  • If you have glass bread pans, bake at 325 degrees F. for 27-30 minutes. For tin pans, bake at 350 degrees F. for 27-30 minutes.
  • Remove from pans and let cool.


Serving: 1g