Honey Wheat Bread

Indulge in the perfect combination of flavors with my delectable half white, half wheat bread recipe. This delightful creation boasts a harmonious blend of traditional ingredients, enhanced by subtle notes of rich cocoa. Savor the softness and sponginess of each slice, expertly crafted to please your taste buds. Experience a unique twist on classic bread that will leave you craving more.


  • 1-1/2 cups water
  • 1/2 cup honey
  • 1 tablespoon sugar
  • 2-1/4 teaspoons (1 package) yeast
  • 2 tablespoons butter, softened
  • 2 cups bread flour
  • 2 cups wheat flour
  • 1 tablespoon cocoa
  • 1 teaspoon salt
  • corn meal for dusting


Combine water, honey, and sugar in a 3-4 cup micro-wave-safe bowl and heat in the microwave oven for about 90 seconds or until the mixture reaches 110°F. Stir in the yeast and let sit for 15 minutes or until dou-bled in bulk. Add the softened butter.

In a mixer bowl, combine the flours, cocoa, and salt. Mix in the wet ingredients. Knead together for 8 to 10 minutes until smooth and elastic. The dough will be somewhat tacky and may seem thin. Shape in a ball and place in a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled-about 1 hour.

When the dough has doubled, punch it down and turn onto a lightly floured surface. Divide it into 4 even portions. Form the portions into tubular shaped loaves about 10 inches long and 2 inches wide. Dust a cookie sheet with corn meal and place the loaves on top. Sprinkle the entire surface of the loaves with cornmeal. Cover the loaves with plastic wrap and let it rise once more for another hour in a warm location.

Preheat the oven to 350°F. Uncover the dough and bake it for 25-30 minutes in the hot oven. Loaves should begin to darken slightly on top when done. Serve warm with a sharp bread knife and honey butter on the side. Makes 4 medium loaves in just about 3 hours.

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