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Julie's Addicitive Wheat Bread.

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“This is my variation of 100% Whole Grain Wheat Bread which I have adjusted to fit our needs. It is a very soft light wheat bread that has the flavor of whatever raw honey you have in stock. I use raspberry or blackberry honey mostly, but have been known to use sage, star thistle, or wildflower depending on what I have in stock.”
2hrs 6mins
1 lb loaf

Ingredients Nutrition


  1. If using a bread machine load ingredients into machine in the order listed. You can vary the order of the first 5 ingredients, and you can change the order of the flour load as well, but the yeast and the vital wheat gluten need to be the last 2 items added into the machine. Especially if you are using a delayed start method.
  2. Start the bread on either the dough cycle or the wheat bread cycle. If using the dough cycle, which is what I use it will take aprox 1.5 hours to cycle through. If using the wheat cycle, which will actually bake the bread too, it will take 2 hours and 20 min aprox.
  3. When the dough cycle is complete remove the dough from machine, and on a lightly floured surface kneed and knowck the dough down until aprox 1/2 the dough yields.
  4. Place the dough into your prepped pan, I use gold touch pans, so I do not flour or butter the surface, but most metal pans and especially glass pans will need too be prepped with butter and flour or with a spray.
  5. Let the bread raise on the counter covered by a towel for 30 - 45 minutes. The bread will raise a small amount more, so use your judgement on how long you would like to let it proof.
  6. Bake the bread at 350 for 36 minutes if you have pre headed the oven 41 minutes if you start the oven right then and place it inside while it heats up.
  7. Let the bread cool for 1/2 hour and remove from the pan. Let the bread continue to cool untill you can put it inside a container or plastic bag and it will not sweat. Sweating will cause the loaf to loose freshness and not last as long.
  8. If you are making the bread by hand add the first 5 ingredients and mix till smooth. Add in the yeast, and lowly add in the flours. You can gague if you will need the full amount of flour or add a little more if necessary. The dough should be tacky to the touch, but have its own solid self standing consitancy. Cover the bowl and let it rise 35 - 45 minutes. Once this is complete pick up preperation using step #3 listed above.

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