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Homemade Honey Wheat Bread

By Christy Heitger
Published: November 1, 2009
Photo by John and Tanya Bäck
Thankfully, the carb-free craze is not as frenzied as it once was. Not that I ever subscribed to the no-carb diet anyway because frankly, I like bread too much, especially homemade bread. In my book, the only thing that tops the soothing smell of fresh evergreen is the wafting whiff of fresh-baked bread. When I was a kid and winter break arrived, I never asked for cookies, cakes or other confectionery creations. The food I craved was homemade honey wheat bread, topped only with a thin layer of butter so as to not mask or alter the taste of this soft and sweet holiday treat.

Makes 1 loaf.


  • 1½ cups water
  • 1 cup (8 ounces) cottage cheese
  • ½ cup honey
  • ¼ cup margarine
  • 1 egg
  • 5 cups white flour
  • 1 cup whole wheat flour
  • 3 teaspoons salt
  • 2 packages yeast

Heat water, cottage cheese, honey and margarine until warm.

Add egg and put in big bread bowl.

Add 2 cups white flour, 1 cup whole wheat flour, 3 teaspoons salt, and 2 packages of yeast. Mix with a wooden spoon.

Add 2 more cups white flour, mix it in, then add last cup of whiteflour.

Mix until it leaves the side of the bowl to make a big ball.

Knead for 2 minutes and place in 75-degree oven on low rack.

Let rise for 1½ -2½ hours.

Knead for 1 minute.

Cut in two parts and place in bread pans to bake. (Grease pans before placing dough in them.)

Bake in 350-degree oven for 25 to 30 minutes.
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