Honey Graham Bread


Whole wheat flour, graham cracker crumbs, and wheat germ come together in this delicious bread. It's perfect for everyday, but good enough for company.





2 loaves

Prep Time

45 minutes

Rise Time

1 hour

Bake Time

30 to 35 minutes


  • 4-1/2 to 5 cups cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup graham cracker crumbs
  • 1/2 cup wheat germ
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 2 teaspoons salt
  • 1 cup water
  • 1 cup milk
  • 1/3 cup honey
  • 1/4 cup butter OR margarine


Combine 1-1/3 cups all-purpose flour, whole wheat flour, graham cracker crumbs, wheat germ, undissolved yeast and salt in a large mixer bowl. Heat water, milk, honey and butter until very warm (120o to 130oF); gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Uncover dough; divide in half. Roll each half to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jellyroll. Pinch seam and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350oF for 30 to 35 minutes or until done. Remove from pans; cool on wire rack.