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Raw Honey Recipes


6 c. warm water, approx. 115 degrees
2 Tbsp. sea salt
2/3 c. canola oil
2/3 c. honey
3 Tbsp. dough enhancer
1/3 c. vital wheat gluten (if you use Grandpas Grain hard white wheat you can skip this)
3 Tbsp. instant yeast
6-8 c. fresh ground wheat flour to begin with


Add all ingredients and use the monetary switch to mix well. Turn the machine to speed
1 and continue to add wheat flour only until the dough begins to pull away from the sides
of the bowl. When you can see the sides pull clean as well as the dough coming clean
from the bottom of the bowl you know you have enough flour (do not add too much
flour) the dough should be sticky and does not come together at this point , but the bowl
is clean.

Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel
your dough is too dry, simply add a few Tbsp water to moisten, if dough starts sticking
simply add a little white flour (not wheat flour as the gluten will not mix enough to

Oil your hands, remove dough from mixer onto slightly oiled counter, divide your dough
into 4-5 large loaves depending on your pan size. We like 8 ½” x 4 ½” and usually get 5
loaves. Shape loaves, and place in a well greased or sprayed pan, never use oil. Let rise
until dough has doubled or is approx 2” above the rim of the pan. This will take 30-60
min depending on the room temperature. You can also place loaves in a oven set to 100
degrees. You will know that your dough has risen enough if, when you push on it with
your finger it is slow to bounce back. This means that the gluten has been full expended
and can’t rise more. It is necessary to make sure your dough has risen enough before
baking to prevent cracking at the ends of the bread when it is cooked.

Once dough has fully risen, turn the oven to 350 and set the time to 35 minutes. When
the timer goes off, pull your bread out and slide out of pan. Push on the side. If it bounces

right back you will know that it is done. To make the top soft, lightly mist with water
when it is right out of the oven.

Cook on cooling rack then put into bread bags. Freeze on the same day that the bread was
baked and keep for up to 30 days in the freezer.


1/2 cup warm water

2 T. yeast

1 T. sugar

1 cup powdered milk

5 cups warm water

2/3 cup oil

2/3 cup honey

2 tsp. salt

6 cups whole wheat flour

7-8 cups white flour


Combine warm water, yeast, and sugar and allow to sit and bubble.

In separate bowl combine the remaining ingredients except the whole wheat and white wheat flour.
Add 3 cups whole wheat flour. Add yeast mixture then 3 more cups whole wheat flour. Add 7-8 cups white flour (you may substitute wheat flour for this). Knead in mixer for 8 minutes to activate gluten. Allow to rise for 1 ½ hours. Pound down dough, let rise 1 more hour in bowl. Form into pans and let rise 1-1 ½ hours. Bake at 375 for 20-25 minutes
This is a fabulous recipe for getting started with wheat!


1 c. milk (or may use 3 Tbsp. powdered milk and 1 c. water)

1 c. wheat

2 eggs

2 Tbsp. oil

2 Tbsp sugar or honey (or banana for banana flavored pancakes)

2 tsp. baking powder

1 ½ tsp. salt


Mix wheat and milk in blender 3-4 minutes until wheat is blended well. Add the remaining ingredients.

Blend well, allow to blend for longer time if you want fluffier pancakes.

Pour directly onto hot griddle.

For waffles, add 1 Tbs. more wheat and increase oil to 4 Tbsp.

Total Time : 1 hour Prep Time: 15 minutes Bake Time : 30 minutes Servings : 39 bar-shaped cookies


2 Tablespoons vegetable shortening, butter or margarine (to grease the pan & the aluminum foil)

2-1/2 cups rolled oats

2/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

1 cup all-purpose flour **use whole wheat flour**

1/4 teaspoon baking soda

1/2 cup mini chocolate morsels

1/2 teaspoon salt

1/2 cup honey

1/2 cup vegetable oil

1 1/2 teaspoons vanilla extract

Optional: 1/2 cup raisins (or raisins/chopped nuts mixed)


  • Preheat oven to 350 degrees F. Generously grease a 9-by-13-inch baking pan. Line pan with the folded foil across length of pan with 2 inches folded over both sides. Generously grease foil with vegetable shortening.
  • In a large bowl mix together dry ingredients: oats, brown sugar, cinnamon, flour, baking soda, chocolate morsels and salt. Add honey, oil and vanilla extract, plus any optional nuts and raisins. Mix well and spoon into baking pan. Using the bottom of a measuring cup, press mixture firmly into the pan until evenly distributed and smooth on top.
  • Bake 25 to 30 minutes, until bars are slightly darker at the edges than the center. Cool on a wire rack 15 minutes. Cut with a serrated knife into 3-by-1-inch bars.
  • Wrap in plastic wrap or store in air-tight container.


1 ¼ c whole wheat flour

¾ c quick oats

1/3 c brown sugar

½ tsp cinnamon

1/8 tsp ginger

1/8 tsp nutmeg

1/8 tsp cloves

¾ tsp baking powder

½ tsp soda

½ tsp salt 2 eggs (2 T. dry egg powder + 1/4 c. water)

1 c pumpkin

1/3 c veg. oil

1/3 c honey

Chopped walnuts, craisins, raisins (optional)


Mix dry ingredients. Add wet ingredients and mix until moist. Spoon into muffin cups. May be refrigerated overnight and cooked in the morning. Bake 400º for 15-20 min. (Thanks to


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