Return to Content

Whole Wheat Bread

Whole Wheat Bread
3 votes, 5.00 avg. rating (94% score)

Yield: 2 loaves

This recipe won first place in the "Whole Wheat Bread" class and "Best in Category" for yeast breads.


  • 2 cups water
  • 1/3 cup vegetable oil
  • 1/2 cup plus 1 tablespoon honey
  • 1/4 cup raisins
  • 2 packages (2 tablespoons) dry yeast
  • 1/4 cup warm water
  • 2-1/2 cups white flour, divided
  • 3 cups whole-wheat flour, divided
  • 1-1/2 cups rye flour, divided
  • 1/2 cup nonfat powdered milk
  • 1-1/2 teaspoons salt


In a blender, combine the 2 cups water, oil, 1/2 cup honey, and raisins. Process to liquefy. In a small bowl, soften the yeast in the warm water and remaining 1 tablespoon honey. In a large bowl, combine 1 cup of the white flour, 2 cups of the whole-wheat flour, 1 cup of the rye flour, the water-raisin mixture, and the yeast mixture. Beat until smooth. Add the remaining 1-1/2 cups white flour, 1 cup whole-wheat flour, and 1/2 cup rye flour, powdered milk, and salt. Mix until the dough is soft and pulls away from the sides of the bowl. Turn the dough out onto a floured surface and knead for 10 minutes. Place in an oiled bowl and let rise until doubled in bulk, about 45 minutes.

Punch the dough down and divide in half. Shape each piece into a rounded loaf. Place on a greased baking sheet and let rise until doubled in bulk, about 45 minutes. Preheat the oven to 350 degrees F. Bake for 35 minutes, or until loaves sound hollow when tapped on top.

Updated Monday, March 24th, 2003
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

One Response to Whole Wheat Bread

  1. March 11, 2006 at 11:20 pm #

    This recipe made two large loaves of delicious bread. It’s easy to make and has wonderful flavor!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111