Colleen,

I have the Southern Living Books and have found

a recipe for Honey-Wheat Bread from 1991.

Honey-Wheat Bread

2 packages dry yeast
1/2 cup warm water (105 Degrees to 115 Degrees)
1 egg
3/4 cup honey
1/2 cup nonfat dry milk
1 tablespoon salt
2 tablespoons vegetable oil
1-3/4 cups warm water (105 Degrees to 115 Degrees)
3 cups whole wheat flour
4 to 4-1/2 cups all-purpose flour

Dissolve yeast in 1/2 cup warm water in a large mixing
bowl; let stand 5 minutes. Stir in egg and next 5
ingredients. Add whole wheat flour; beat at medium
speed of an electric mixer until smooth. Stir in
enough all-purpose flour to make a stiff dough.

Turn dough out onto a floured surface, and knead 5
minutes or until smooth and elastic. Cover and let
rise in a warm place (85 Degrees), free from drafts,
45 minutes or until dough has doubled in bulk.

Punch dough down; divide in half, and shape into two
loaves. Place in well-greased 8 x 4 x 3 inch loafpans;
cover and let rise 30 minutes or until doubled in
bulk. Uncover and bake at 375 Degrees F for 30
minutes or until loaves sound hollow when tapped,
shielding loaves with aluminum foil, if necessary, to
prevent overbrowning. Remove bread from pans, and
let cool.

Debbie Inman, Berryton, Kansas

Hope this is the recipe. There is also a recipe in
the 1998 Annual Recipes for Honey-Oat Bread. This
recipe is an updated version of a recipe that appeared
in the Southern Living Annual Recipes 1989. If you
want this recipe, let me know and I'll type it for
you.