Every Wednesday, granddaughter Dolphin comes to my house and most of the time we make bread.  This week we made an old favorite going back over more than 20 years – Honey Whole Wheat Bread.

HONEY WHOLE WHEAT BREAD & ROLLS

  • Servings: One 9-inch loaf or one 7-1/2-inch loaf plus 12 rolls
  • Print

  • 2 packages fast rising dry yeast
  • 2 cups of whole wheat flour (Gold Medal)
  • 1/2 cup instant potato flakes
  • 1/2 cup non-fat dry milk
  • 2 tsp. salt
  • 2 cups of water heated to 130 degrees F
  • 3 Tblsp. oil
  • 3 Tblsp. honey
  • 3-4 cups all-purpose flour (Gold Medal)

In the large bowl of an electric mixer, place yeast, whole wheat flour, instant potato flakes, dry milk and salt.  Stir to blend.  Add heated water, oil and honey.  With paddle beater, beat at medium speed for 3 minutes.  Insert dough hook and continue beating for another 6:30 minutes, adding all-purpose flour as required to make dough springy and not sticky.

Place dough in an oiled bowl, cover and let rise in a warm place for 30 minutes.  Punch down, form into loaves and/or rolls, place formed dough on oiled pans, cover and let rise for 30 minutes.

Preheat oven to 375 degrees F.

Bake loaves, according to size, for 25 to 45 minutes until golden brown on top and loaves sound hollow when tapped.  Bake rolls for 12-15 minutes, according to size.  I like to bake one loaf of bread in a medium size 7-1/2″ pan for 25 minutes and form 12 rolls from the remaining dough to bake on a large cookie sheet for 12 minutes.

Dolphin and I enjoy a roll fresh from the oven with butter and a drizzle of honey.

Back when I first started making Honey Whole Wheat Bread, my aunt and then later my mother were fighting cancer and nothing tasted good to them but this bread.  I made each one a loaf every week until even this fresh bread didn’t taste good to them any more.   My aunt passed away in 1989 and my mother in 1991.  I know they would be happy to think that Dolphin is enjoying the bread now.