Wholegrain honey bread

This is the recipe from the breadmaker instructions book, but I have added a bunch more seeds and a bit more water to help it along. It has honey in it, but the end product is not sweet, you need the sugar in the honey to help the yeast along, so don’t leave it out. This recipe calls for being made in a breadmaker at the moment, but I will try it by hand soon enough and let you know. If any of you try it by hand, please let me know how it goes… This will make a 2 pound loaf.


1 1/2 cups water
2 1/2 tablespoons butter or margarine
1 tablespoon olive oil
2 tablespoons honey
1 3/4 teaspoons salt
2 1/2 cups bread flour
1 1/4 cups whole wheat flour
2/3 cup quick cook oats
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds
2 1/2 teaspoons active dried yeast


  1. Place the ingredients in the breadmaker in the order recommended by the machine maker (for me, it is liquid first, then dry).
  2. Make a hole and “hide” the yeast in the flour, at the opposite side fo the bread pan to the salt. Yeast must not come into contact with any liquid at this point.
  3. Select the whole wheat setting on your breadmaker and let it work its magic.
  4. I continue to bake every loaf I make for 20 mins at 350 degrees F in my oven after the breadmaker is finished. This dries it out further and gives a lovely texture to the crust.

Try different variations and cooking times for different textures. Find your preference. Enjoy!

Multigrain Wholewheat Bread

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