Kathy Nomura’s 1 1/2 Hour Honey-Wheat Bread

1 1/2 Hour Honey-Wheat Bread

I am sharing this bread recipe for three reasons:  One–it’s simply delicious.  Two, it’s pretty easy!  I made some this week and it’s so good!  The best I have had in quite some time.  Three–I have a desire and need to keep a good recipe going.

I will call this a culinary tribute to a dear lady who passed away recently from Lewy Body Dementia.  It’s the same terrible disease that took my own dad, and I just want to keep the legacy of this woman alive.

Kathy taught this bread recipe at a church cooking school I attended about 18 years ago.  I am super glad that I kept her recipe, as it’s a winner.

Use Freshly Ground Flour

This recipe really rocks with you use freshly milled whole wheat flour, but you can certainly use any that you can get your hands on.  I do notice a difference in flavor when I use the freshly-ground vs store-purchased flour, but I recognize that not everyone has the capabilities to mill their own.  We use a Nutrimill grinder and have had it for years–like at least twenty!

Get your Nutrimill Grain Grinder here. I have noticed that it is sometimes unavailable.  Be patient.  I have checked on the Nutrimill website, Lehman’s, and Pleasant Hill, and they expect the grain mills to possibly be back in stock in July of 2026.  I have had nothing but positive experiences with Nutrimill, and they have excellent customer service.

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On to what you’re here for–the recipe!!

1 1/2 Hour Honey-Wheat Bread

Kathy Nomura

A truly-easy whole wheat Honey-wheat bread

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Prep Time 4 days d 1 hour hr 30 minutes mins

Cook Time 40 minutes mins

Course Bread, Whole Grains

Servings 7 Jr Loaves / 4-5 Regular Loaves

Equipment

• Bosch Mixer or any high-powered bread mixer
• 4-7 Bread pans 7 junior loaf pans. 4-5 regular loaf pans

Ingredients

  

• 6 c warm water
• 1 heaping TBS salt
• 1/3-1/2 c honey
• 1/3-1/2 c oil
• 2 TBS dough enhancer* if not available, use Vitamin c powder (I have not used Dough Enhancer)
• *1/4 tsp (1000 mg) vitamin C powder if dough enhancer not available
• 13-16 c freshly milled flour
• 2 1/2 TBS instant yeast
• 1/2 c gluten flour

Instructions

 

• Add all ingredients and 10 cups freshly milled flour in order above.
• Mix until moist
• Add 3-6 c more flour until dough forms ball and sweeps (and almost cleans) side of bowl.
• Knead on medium speed (#2) for 6-8 minutes. Bosch should make speeding up/slowing down sounds for at least 1 minute
• Knead 1 more minute on speed #3
• Place in 7 oiled junior loaf pans and let rise 2' above pans in 150 degree preheated oven turned off. (25-30 minutes total rising time)
• Increase temperature to 350 degrees. Bake 35-40 minutes.

Video

Notes

Using some water on your hands while working the dough really helps!

Keyword bread, honey wheat, Honey wheat bread, wheat berries, Whole grain bread, whole wheat bread

In the recipe, you will find that you need a good, high-powered dough mixer like a Bosch or Kitchen Aid.  I use the Bosch and have been very pleased with it.  You can click the highlighted text to view or purchase.

Pease let me know how yours turns out!

I will say that I made a recipe of this Honey-Wheat bread this week after not making bread in forever, and I figured I’d lost my touch for bread.  This recipe had mercy on me and turned out very well. Because of my kooky vintage oven, which cranked the temp higher than I set it, the tops of my bread browned a lot, but still tastes wonderful!

I made one loaf in a medium-sized Dutch Oven, covered, and it turned out even nicer than the loaves, so I will be trying that again too!

Don’t be afraid to try new things!

I’ll be posting some variations to this recipe and how they turn out in the future!  Needless to say, this recipe can be the springboard for many different adventures in honey-wheat bread variations.

Enjoy!

Laurie