Honey Whole Wheat Bread-Abm or Traditional

“This bread is light, fluffy, very sliceable and keeps a long time, honey is a natural perservative. This bread is also 100% Whole Wheat, but by taste you would never guess it. This can be done in your bread machine just cut the recipe in half, will make a 1 1/2-2lb loaf. Time does not include rising time.”
2 loaves

Ingredients Nutrition


  1. If using Kitchenaid mixer, add Whole Wheat, yeast, salt, and gluten, mix with spoon.
  2. Then add oil and honey, turn to speed two and slowly add water until ball forms.
  3. Once ball cleans sides of bowl, turn mixer off and pinch dough, too stiff add a bit more water, to wet add 1T flour at a time.
  4. If new to bread making this takes practice, your dough should feel like a new ball of play-doe, but warm.
  5. Once your dough ball is right, knead for 5-6 minutes in you KA mixer.
  6. Don't skimp on this, it gives the bread a nice tight crumb texture.
  7. If using bread machine add ingredients in opposite order (using least amount of water first, then add if nedded) but, add yeast last.
  8. Set to dough cycle and remove after kneading or it will over flow your bread pan during rise time.
  9. Once kneaded, turn into a 4 quart greased bowl, cover loosely with saran wrap and allow to double in a warm, draft free place, 1-2 hours approximately.
  10. Turn out onto counter, cut in half, roll each half out and shape, place into lightly greased 8x4 pan or 9x5 pan works in both.
  11. Cover loosely again with saran wrap and allow to ALMOST double, 30 mins to 1 hour.
  12. Place into 350 degree preheated oven.
  13. I use non-stick metal @ 350 for 30 minutes, until the top crust is browned.
  14. If top browns too quickly, cover with a sheet of aluminium foil to help avoid over browning and move bread down one rack in oven next time.
  15. Remove from pans immediately after cooking onto a cooling rack.
  16. Rub tops of loaves with a stick of butter for a real treat!

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