Wheat and Honey Bread, make two different loaves of bread, from one dough

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I eat a very simple breakfast. Whole wheat raisin toast, in the car, on the way to work.

We tend to eat a lot of bread in this family. I have toast every morning and Terry has sandwiches in his lunch every day. I think this adapted recipe works out very nicely.

Wheat and Honey Loaves, one raisin, one plain.
Wheat and Honey Loaves, one with raisins.
This double loaf method is the perfect solution for two different loaves from the same dough, for smaller families.

I have made and shared this recipe before. But for this adaptation, I have made a few changes. We love molasses and it goes great with the whole wheat grain. This bread is easy enough to make after work for fresh bread the next day.

Whole Grain and Honey Bread, make two different loaves from one dough.
Honey and Wheat Loaves
Wheat and Honey Loaves
adapted from:  Baking and boys.
makes 2 loaves

6 1/2 - 7 c whole wheat flour - divided
2 1/2 c warm water
2 T yeast
2 T gluten flour
1/3 c oil
1 1/2 T lemon juice
1 T salt
1 c raisins

In large mixer bowl beat together 4 c flour, the water, the yeast, and gluten. Let rest 10 minutes.

Using a 1/3 c measure, fill half with molasses and then top off with honey. (you may use all honey if you wish)

To the flour-yeast mixture add, oil, honey/molasses, lemon juice, salt and 2 1/2 c of the remaining flour. Mix well, then knead for 10 minutes, using the remaining 1/2 c flour is needed. Let rest and rise for 1 hour.

Wheat and Honey Dough, ready to divide, add raisins to half, and shape into loaves.

Deflate, divide the dough equally, knead the raisins into one part of the dough.

Wheat and Honey Loaves, proof bread dough is a warm spot.

Shape each portion, place in prepared loaf pans. This dough is sticky, what works for me is to sprinkle some bran (wheat or oat) out and shape the bread with a light coating of bran. Using bran works very well, and adds a bit of additional "chew" factor to your finished loaf of bread.

Wheat and Honey Loaves, ready to bake.

Let rise until doubled in bulk. Bake at 350 degrees for 30 minutes or until done in your oven.

Wheat and Honey loaves, cooling on the counter.
Wheat and Honey Bread, fresh from the oven.

Makes 2 loaves, one plain and one raisin. Just right for a small family.


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  1. This bread looks so-o-o good. I don't know why I'm not baking bread. You inspire me.

  2. YUMMY... When it's just me and my husband here (not the current situation), when my whole wheat bread has cooled, I slice it, put it in a plastic bag and freeze it. Then I just use a table knife to pry out however many slices we need at the time. That way, nothing goes to waste. Here is my basic bread recipe. I used honey in that one, but lately I've been using blackstrap molasses and love it. http://simplyhomemaking60.blogspot.com/2010/10/her-bread.html

  3. Lovely bread, Melynda!
    I love making bread and have just baked one yesterday, am enjoying slices of it these two days!
    You have breakfast on the go! Homemade bread is a great choice!

  4. The Raisin Bread looks great!
    Thanks for sharing at the HomeAcre Hop!


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