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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Honey Whole Wheat Bread Recipe

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This recipe for Honey Whole Wheat Bread, by , is from Mais fica, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Lemieux-Brehm


1 1/8 cups warm water
3/4 cup cottage cheese
2 ozs. sweet butter
1/3 cup honey
1/3 cup warm water
3/4 oz. dry active yeast
1 Tbl. sugar
1 Tbl. Kosher salt
2 large eggs, slightly beaten
1 1/2 cups whole wheat flour
4 1/2 cups unbleached bread flour

1 egg beaten with 1 tsp. water beaten
3 Tbl. poppy seeds

Mix 1 1/8 cup water, cottage cheese, honey and butter in a medium saucepan.
Heat until the butter melts. Place in a large mixer and turn on to cool it down.
Meanwhile mix the 1/3 cup warm water, yeast and sugar in a bowl.
Blend together until the yeast mixture dissolves and starts to activate.
When the cottage cheese mixture is lukewarm, add the beaten eggs, salt and yeast mixture.
Gradually add the whole wheat flour and the bread flour, incorporating until smooth.
Place into a greased bowl and let proof until double in bulk.
Punch down and form into loaves or rolls in a bread bread loaf pan or parchment paper.
Proof again until doubled.
Brush the egg glaze on top of the waves and sprinkle with poppy seeds.

Bake at 350 for 25-30 minutes for loaves. 8-10 minutes for rolls

Number Of Servings:
Number Of Servings:
3 loaves
Preparation Time:
Preparation Time:
4 hours including proofing
Personal Notes:
Personal Notes:
I love this bread. It is a bit nutty and wonderful when it is toasted and spread with any of my jams. It also makes a wonderful sandwich bread.




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