Recipe of the Week
Honey whole wheat bread
Courtesy of
Jackie Clay

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1/2 cup warm water
2 Tbsp. dry yeast
1/2 tsp. honey
2 cups warm water
1 Tbsp. salt
2 Tbsp. honey
1 Tbsp. shortening
1/4 cup chopped sunflower seeds
6 cups whole wheat flour


Stir 1/2 cup warm water, yeast, and 1/2 tsp. honey into a cup to proof. In large bowl, add 2 cups warm water, salt, 2 Tbsp. honey, and shortening. Beat until the shortening has melted. Add the chopped sunflower seeds, then add 1 cup flour at a time until you have a medium batter. Add the yeast mixture. Add flour, while beating well. Stir the thickened dough with a wooden spoon until it is ready to knead, adding more or less flour, as needed. Turn out onto a floured board and knead for 10 minutes. Grease the top and place dough in a greased bowl and cover with a warm, damp towel until it rises to double in size. Punch down the dough and divide it into 2 loaves, or punch down the dough, and let it rise a second time for a finer loaf.

Place loaves in greased bread pans and let rise until nearly doubled. Preheat oven to 350°.

Bake bread about 45 minutes until tops are golden and sound hollow when tapped with a finger. When done, butter tops and sprinkle with chopped sunflower seeds or sesame seeds, if desired.

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