Honey Wheat Loaves

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With this easy recipe, there's nothing to making a loaf of fresh whole wheat bread. Make one and freeze the other.





2 loaves

Prep Time

45 minutes

Rise Time

45 minutes

Bake Time

20 minutes


  • 1 to 1-1/2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 1 cup water
  • 1/2 cup milk
  • 1/4 cup honey
  • 1/4 cup butter or margarine
  • 1 cup shreds of wheat bran cereal
  • All-purpose flour, for dusting


Combine 1/2 cup all-purpose flour, whole wheat flour, undissolved yeast and salt in large mixer bowl. Heat water, milk, honey and butter until very warm (120o to 130oF). Stir in cereal; let stand about 5 minutes or until cereal is softened. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining all-purpose 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.
Divide dough in half; shape each to 8 x 3-inch oval loaf. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
With sharp knife, make 3 (1/4-inch deep) diagonal slashes on each loaf. Dust tops of loaves lightly with flour.

Bake at 400oF for 20 minutes or until done. Cool on wire racks.