Posted in Baked goods, Bread, breakfast, Brunch, lunch box

Whole Wheat and Honey Loaf

Our town has a weekly farmer’s market every Saturday. It runs from late May through the month of October. Local farmers sell produce, baked goods, jams/jellies, cheese, flowers and crafts. There are vendors making donuts, sandwiches, hotdogs and even a vendor with a converted pizza truck who takes orders to make specialty pizzas on the spot. Folks visit the market then sit in the nearby park eating lunch while listening to local high school students play music in the sunshine. It’s a picturesque scene with all the coziness of a small town.
I love to head over to the market in the fall when produce is plentiful. One of my favorite booths at the market is the honey booth. I always buy a huge container of honey so that I support our local farmers while benefitting from the delicious taste of sweet golden honey.
This recipe is adapted from the Tried and True Favorites Cookbook…my “goto” for foolproof recipes. This bread is indeed foolproof as it always bakes up beautifully. The whole wheat and honey make this loaf hearty, moist and slightly sweet. I use the bread machine to make things as easy as can be.

Whole Wheat and Honey Loaf

1 1/8 cups water
3 cups whole wheat flour
1 1/2 teaspoons salt
1/3 cup honey
1 tablespoons dry milk powder
1 1/2 tablespoons shortening
1 1/2 teaspoons active dry yeast

Place all ingredients in the bread machine in the order suggested by the manufacturer. Select “whole wheat” or “medium” setting; press start.


15 thoughts on “Whole Wheat and Honey Loaf

    1. It is, Heidie…I hope you have a chance to try it if you are looking for a salmon recipe. Thanks for lending a comment to my post and for visiting my blog!


    1. Is there a conversion chart that you can use for adapting a loaf to fit the 1 pound machine? Let me know what happens when you reduce the recipe or maybe you could post it so others can follow your adaptation. Some of my friends have the smaller machine and I am never sure about paring things down. Thanks for your comment and for stopping by!


  1. Apparently, it is not that easy to use a recipe for one machine and adapt it to another, whether it is small, large, 1 pound, l-1/2 lbs. or 2 lbs. I have an excellent cookbook “Bread Machine Baking” by Lora Brody which I often use as the author provides 75 recipes for all the different machines (21) that were available at the time the book was written in 1996. I found a whole wheat recipe with my notes (rose too much and press firm not regular the next time I make it). Using a bread machine is by trial and error and you can adapt ingredients after you have made it. Maybe I can experiment with your recipe and see what happens – I will let you know πŸ™‚


    1. Thanks for the info, Judi! I have only been using this machine (Williams-Sonoma) for the past two years and I try to stick with recipes that have worked for me in the past. I often tweak things a bit but try to keep the important basic ingredients as instructed (quantity of flour, water, and yeast). Even the humidity in the air can change the consistency of a loaf. I think I saw the bread making book that you mentioned at our local library. I’ll have to check it out and take a look at some of the recipes. Again, thanks for sharing this valuable information. Happy Baking! πŸ™‚


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