Honey Whole Wheat Bread


Perfect for making a sandwich.





2 loaves

Prep Time

20 minutes

Rise Time

1 hour

Bake Time

40 minutes


  • 4 cups all-purpose flour
  • 1-1/2 cups whole wheat flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 1/2 cup wheat germ
  • 1 teaspoon salt
  • 1 cup milk
  • 3/4 cup water
  • 1/2 cup honey
  • 3/4 cup butter OR margarine
  • 2 large eggs


Combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, wheat germ and salt in a large bowl. Heat milk, water, 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. Add eggs and 1/2 cup all-purpose flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining all-purpose flour to make a stiff batter.
Spread evenly into 2 greased 9 x 5-inch loaf pans. Let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375oF for 40 minutes or until done. Remove from pans; let cool on wire rack.