Honey-Whole Wheat Loaf

Honey-Whole Wheat Loaf

Homemade bread! The taste from whole wheat flour, high-fiber cereal and honey make it all worth it. 1 loaf (16 slices)

Prep Time



Total Time






2 1/2
to 2 3/4 cups Gold Medal™ all-purpose flour
teaspoon salt
package regular or quick* active dry yeast
1 1/2
cups very warm water (120°F to 130°F)
cup honey
tablespoon olive or vegetable oil
cup Gold Medal™ whole wheat flour
cup Fiber One™ original bran cereal
Honey, if desired
  1. In large bowl, mix 1 3/4 cups of the all-purpose flour, the salt and yeast. Add warm water, honey and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in whole wheat flour and cereal. Stir in enough remaining all-purpose flour, 1/4 cup at a time, to make dough easy to handle.
  2. Place dough on lightly floured surface; gently roll in flour to coat. Knead about 10 minutes or until smooth and springy. Spray large bowl with cooking spray. Place dough in bowl, and turn greased side up. Cover and let rise in warm place about 1 1/4 hours or until double. (Dough is ready if indentation remains when touched.)
  3. Spray cookie sheet with cooking spray. Gently push fist into dough to deflate. Shape into about 9-inch round loaf. Place on cookie sheet. Cover and let rise in warm place about 40 minutes or until double.
  4. Heat oven to 350°F. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour, before slicing. Serve with honey.
Makes 1 loaf (16 slices)
Make the Most of This Recipe With Tips From The Live Better America® Kitchens
Wild about Whole Wheat
Whole wheat flour is a great way to help fill your day with fiber. Fiber works to maintain your digestive system by keeping things moving.
When making yeast bread, it's important to stick to the temperature given for the liquid in the recipe. If the liquid is too cold, it won't activate the yeast and the bread won't rise. If it's too hot, it kills the yeast, also resulting in bread that won't rise. Use an instant-read thermometer or candy thermometer to take the temperature of the liquid.
*If using quick active yeast, let dough rest 10 minutes after kneading, and omit first rising time.

Nutrition Information:

1 Serving (1 Slice)
  • Calories 140
    • (Calories from Fat 10),
  • Total Fat 1 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 90mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 3g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.