Honey Wheat Bread - 1 loaf in the food processor

We like this delicious whole wheat bread for the flavor and ease of handling the dough.  It makes excellent toast and sandwiches.  This is literally "Our Daily Bread", as it is the recipe I use most of the time.
This recipe has been modified to use instant yeast, like Fleishmann’s instant, SAF or bread machine yeast.  It is also modified to make 1 loaf using your full size food processor.  
Honey Wheat Bread  - 1 Loaf
     1/2    cup  Milk
     1/2    cup  Water -- (115°)
  1 1/2    tablespoons  Butter
  2 1/2    cups  Bread Flour (11 ounces)--Recipe calls for 2 3/8 - 2 7/8 cups
  1           cup  Whole Wheat Flour -- (4 1/2 ounces)
  1           package  Instant Yeast (2 teaspoons)
     1/2    tablespoon  Salt
   2          Tablespoons  Honey
  1           large  Egg

·         Heat liquids and butter to 120-125°.
·         Combine dry ingredients, eggs and honey in food processor bowl.
·         Use steel blade.  Add liquids gradually through feed tube until dough forms a ball.  Knead 60 seconds more.  Let rise in processor bowl, covered, in a warm place 10 minutes.
·         Turn out on board and shape into loaf and place in greased 9 x 5" pan.  Cover loosely with sprayed waxed paper or plastic wrap.  Let rise until dough is 1" above sides of pan or about doubled, about 30-35 minutes.
·         Bake in preheated 350° oven for 25-35 minutes.  Cool on wire rack.  For a country crust, brush top of loaf with softened butter.
This recipe NEEDS a 9 x 5" pan or bake it in a 4" x 12" pan as I often do for smaller slices.
Description:  "Land O'Lakes Treasury of Country Recipes 1992 "
2011 Cost:  96¢ per loaf or 6¢ per slice.
Yield:  "1 Loaf" or about 16 slices
Per Serving: 130 Calories; 2g Fat (14.7% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 220mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


  1. I like this bread because it slices so well. I make it with King Arthur's white whole wheat. But I do have a question about bread in general that maybe you can answer.

    There are just two of us now and this is too much for us. I know it can be frozen but I don't have much room in my freezer. Could it be halved? And if so, what size bread pan would work? I've seen slightly smaller bread pans and I've seen mini bread pans but neither seems to be half of a regular bread pan. BTW, I know this would make the slices smaller I don't mind that - I would probably prefer it since I often just have one slice with halved or folded over for a sandwich and for dinner, it wouldn't matter. Any suggestions?

    1. You might try 5 x 3 x 2" pans...I usually put 12 ounces of dough into them...that would leave a couple ounces left over...a dinner roll perhaps?
      Bake for 10-15 minutes less time...200° on an instant-read thermometer stuck into the end of the loaf is done for this recipe.
      I have some 3 x 7" pans, I haven't tried them for this recipe, but they might work - they are often sold as toaster oven bread pans online.
      When I freeze bread, I slice it first, after it is completely cooled, and freeze them so I can remove a slice at a time.


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