Honeyed Wheat Bread


  • 2 packages active dry yeast
  • ½ cup lukewarm water
  • ¼ cup honey
  • 3 tablespoons shortening
  • 1 tablespoons lemon peel (grated)
  • 2½ cups water
  • 3¼-4¼ cups unbleached all-purpose flour
  • 1 tablespoon salt
  • 2 cups unsifted whole wheat flour
  • Vegetable oil to grease pans


In ½ cup of lukewarm water, dissolve yeast. Combine honey, shortening and lemon peel. Add dissolved yeast and remainder of water. Combine two cups unbleached flour and salt, stirring well to blend.

Add yeast to mixture. Add one cup whole wheat flour. Beat until thick and elastic. Stir in remaining cup whole wheat flour, then gradually stir in just enough remaining unbleached flour to make a soft dough that leaves the sides of the bowl.

Turn onto floured board; round up into a ball. Knead 5-10 minutes or until dough is smooth and elastic. Cover and let rise until doubled.

Punch down, and shape into two loaves. Place into 9x5 inch loaf pans.

Let rise until doubled.

Bake at 400° F for 30-40 minutes or until done.

Remove from pans immediately. Brush top crust with shortening after baking if you want a soft crust.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License