Honey-Bran Bread

Preparation info
  • Makes


    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

A rather light, all-purpose loaf given distinction by the addition of flavorful, fiber-rich whole-wheat flour and unprocessed bran. The honey lends aroma and color, but it does not make this a “sweet bread.” We use it for breakfast toast and for sandwiches.


  • cups milk
  • ½ stick (4 tablespoons) unsalted butter


  1. In a saucepan, combine the milk, ½ stick butter, honey, and salt and stir over medium heat until the butter melts. Cool to 110 degrees.
  2. Meanwhile, in a large mixing bowl, combine the warm water with the sugar and yeast. Let stand until very foamy, about 10 minutes.</