"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Homemade Honey Wheat Bread Recipe

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This recipe for Homemade Honey Wheat Bread, by , is from Lingenfelter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evelyn Lingenfelter


4 1/2 c. Warm Water
5/8 c. Vegetable oil
2 Tbsp yeast (2 pkgs dry) in 1 2/3 c. lukewarm water
1 Tbsp salt
1/2 c. White Sugar
1/4 c. honey
4 c. Wheat Flour
11 c. White Flour-approx

Dissolve yeast in lukewarm water.
In Large bowl, combine salt, sugar, and warm water.
Add Vegetable oil.
Add flour (1 c. at a time) to batter consistency- beat. Add remaining flour (usually 1/2 cup less than 5lb total).

Knead well- let raise 1-1 1/2 hr- punch down
let raise 1/2 hour- punch down
let raise 1/2 hour- cut into 6 balls
let raise 1/2 hour- put in pans
let raise approx 3 hrs

Bake @350 for 25 minutes

Personal Notes:
Personal Notes:
Use "Rapid Rise" yeast. I use "Better for Bread" flour for both White and Honey Wheat Bread. Adjust raise times based on temperature.




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