Honey Wheat Bread Made With Canola Oil Recipe

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I have been testing canola oil in many of my bread recipes with great results. Unlike olive oil, which can be too strong for sweet breads, canola oil is mild enough to be used with breakfast, dinner, and dessert breads, including this recipe for honey wheat bread. This is a great breakfast bread that can be served fresh or toasted. It can also be used as a dinner bread and is a great addition to a ham dinner.

See Also

Spicy Raisin Whole Wheat Bread With Coconut Oil

Easy Swiss Cheese Bread

Swiss Cheese Oregano Bread

  • 1-1/2 cups water, room temperature
  • 1 Tbsp or 2 pkg (1/2 oz) active dry yeast
  • 1 cup milk, room temperature
  • 2 Tbsp granulated sugar
  • 1 Tbsp salt
  • 1/4 cup canola oil
  • 1/2 cup honey
  • 3 cups whole wheat flour
  • 4 cups bread or all-purpose flour, about
  • Cornmeal, optional

  • Prep Time: 120 minutes
  • Cook Time: 50 minutes

  • Total Time: 170 minutes
  • Yield: 2 loaves


 In a large bowl, add water and yeast. Stir until the yeast is dissolved and then let stand for about 2 minutes. Next, add the milk, granulated sugar, salt, canola oil, and honey. Stir until the sugar and salt is dissolved. The salt does not kill the yeast. It “retards” or slows down the growth of yeast and brings out the flavor in the bread. Mix in the whole wheat flour. Finally, begin mixing in the two cups of bread or all-purpose flour.

Add in more white flour until the dough becomes too difficult to mix with a spoon. Turn it out onto a floured surface and begin kneading the dough. If the dough still feels sticky, sprinkle about 2 tablespoons of flour onto the dough and knead it in. Continue to add flour, as needed, until the dough is smooth and firm. Grease a large bowl with butter or shortening. Put the dough into the bowl and then flip the dough over so that the dough top is also lightly greased. Cover the bowl with a clean kitchen towel and set to rise in a warm, draft free area for 45 minutes or until doubled in size.

After the dough is finished with its first rise, punch down the dough inside the bowl and turn out onto a lightly floured surface. Knead the dough until all the bubbles are out, about 5 minutes. Divide dough into two equal halves. Shape each dough half into a loaf. Grease two 9x5 bread pans with butter or shortening. Lightly coat the inside of the pan with cornmeal. This is to help the bread release from the pan after being baked.

If you don’t have cornmeal on hand, simply grease the pan and skip the cornmeal. Place the shaped loaves into the pans, cover with the clean kitchen cloth, and let rise a second time in a warm, draft free area for 45 minutes or until doubled. Bake the loaves at 350 degrees F for 50 minutes or until tops are a dark golden brown and the bread sounds hollow when you tap on the top. Remove from oven and turn out the loaves onto a rack. Allow them to cool completely before storing or freezing.

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