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Honey Wheat Bread

Recipe by Judy Sandman, Columbus, Ohio
First place and Best of Show, Honey & Bee items (Bread), 2017

Baking temperature: 350 degrees
Baking time: 35 minutes
Yield: 2 loaves

Ingredients

  • 2 c milk, scalded, then cooled
  • 2 pkgs. Active dry yeast
  • ¼ c Ohio honey
  • 4 T butter
  • 2 t salt
  • 1 large egg
  • 2 c whole wheat flour
  • 1 c white wheat flour
  • ½ c wheat bran
  • ½ c wheat germ
  • 2 T vital wheat gluten
  • 3 ½ to 4 c bread flour

Instructions

  • In a large mixing bowl combine heated milk, yeast, honey, butter, salt and egg. Mix thoroughly
  • Combine all dry ingredients and gradually add to yeast mixture until dough comes together
  • Knead for a minimum of 8 – 10 minutes
  • Place dough in greased bowl, and turn to expose greased side; cover with saran wrap
  • Allow to rise until dough doubles, about 1 hour (gluten aids in a more rapid rising)
  • Divide dough into two loaves, shape and return to loaf pans (I use 8 ½” stoneware pans)
  • Brush tops of loaves with melted butter
  • Let rise one more time, about 40 minutes
  • Preheat oven to 350 degrees.
  • Bake in oven for 30-35 minutes or internal temperature registers 190 degrees
  • Remove to cooling racks
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