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Honey-Wheat Bread
Honey-Wheat Bread
Photo: Liz Andrew/Styling: Erin McDowell

Is there anything better than the smell of fresh bread wafting through the house as it bakes? Um, finally getting to eat it (naturally). Make this simple recipe for honey-wheat bread, and once the loaf comes out of the oven, try topping a slice (or three) with Smucker’s new Fruit & Honey Triple Berry Fruit Spread. This mix of blueberries, blackberries, strawberries and natural honey will make your breakfast or snack that much sweeter.

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1 loaf (16 servings)

¾ cup milk

¼ cup honey

2½ cups all-purpose flour

1½ cups whole-wheat flour

1 tablespoon salt

1 tablespoon instant dry yeast

6 tablespoons butter, melted and divided

1 jar Smucker’s Fruit & Honey Triple Berry Fruit Spread, for serving

1. Preheat the oven to 400°F. Grease a loaf pan with nonstick spray.

2. In a small pot, heat the milk, honey and ½ cup water over low heat until it’s warm to the touch (or reads 100°F on a thermometer).

3. In the bowl of an electric mixer fitted with the dough hook attachment, mix the all-purpose flour with the whole-wheat flour, salt and yeast on low speed to combine.

4. Add the warm milk mixture as well as 4 tablespoons of the melted butter to the dry ingredients. Mix on low speed until the dough comes together, 4 minutes. Mix on medium speed until the dough is smooth and pulls away from the bowl, 3 minutes more.

5. Form the dough into a log the same length as the loaf pan. Place the dough into the prepared loaf pan. Cover with a damp towel and let rise until it doubles in size, 1 hour.

6. Brush the bread with the remaining melted butter and bake until golden brown, 25 to 30 minutes. Cool completely before slicing and serving with Smucker’s Fruit & Honey Triple Berry Fruit Spread.

174 calories

5g fat

28g carbs

4g protein

5g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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