St. Martin’s Table Honey Whole Wheat Bread

St. Martin’s Table Honey Whole Wheat Bread

Something a little different this week. We have a recipe that was submitted by Sherri Larson, who writes the “Out of the Blue” column for us periodically. She found she had time to make a loaf of bread from scratch, while staying at home.

We would love to hear from you! Recipes, with photo if available, can be submitted to


St. Martin’s Table Honey Whole Wheat Bread

Recipe from “St. Martin’s Table” recipe book, 1998


3-1/2 c. water

3/4 c. oil

2 T. dry yeast

3/4 c. honey

2 T. salt

2 c. unbleached white flour

8-10 c. whole wheat flour


Gently heat water until lukewarm. Turn off heat and add oil, dry yeast and honey. Let stand 4-5 minutes until yeast is dissolved and frothy. When yeast mixture is frothy, add salt and white flour. Mix together until flour is incorporated. Let rest for 2 minutes. Add additional flour by cupfuls to make a ball. (The dough will be slightly sticky.)

Knead until smooth and elastic (at least 10 minutes), and form into a ball. Place in a large, greased bowl, cover and leave in a warm, draft-free place until doubled in size. Punch down. Form into two loaves, place in greased pans and again leave covered in a warm place until doubled in size. Bake in 350 degree oven for about 45 minutes.


Quote of the Week:

“The sun looks down on nothing half so good as a household laughing together over a meal.” 

~ C.S. Lewis


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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