Honey Wheat Bread
User Reviews
4.7
Honey Wheat Bread
Description
This Honey Wheat Bread recipe starts by warming milk and water with honey before activating yeast in the mixture. Whole wheat flour is first added and allowed to rest, which helps develop flavor and structure. Salt, melted butter, and bread flour are then incorporated, and the dough is kneaded using a stand mixer or by hand until smooth and elastic.
The dough is placed in a spray-coated bowl, covered, and left to rise in a warm environment until doubled in size. This rising phase helps the yeast ferment, creating air pockets and lightness in the bread. The mixture of whole wheat and bread flours offers a dense-yet-soft crumb with a mildly sweet flavor from honey and a tender crust enriched by butter.
This loaf suits sandwiches, toast, or everyday bread needs where a balance of hearty texture and mild sweetness is desired. A warm rising spot could be room temperature if warm enough. Testing for doneness can involve checking an internal temperature of 190ºF. An optional egg wash adds shine and deeper brown crust. The bread slices reasonably into about ten servings.
Ingredients
- 2 cups milk 115-120 degrees Fahrenheit, warm
- 1/4 cup water 115-120 degrees Fahrenheit, warm
- 1/4 cup honey
- 2 packages baking yeast Red Star Platinum Superior
- 3 1/4 cups whole wheat flour
- 1 tablespoon salt
- 2 tablespoons butter melted
- 2 1/4 cups bread flour
Instructions
- In the bowl of a stand mixer, combine the warm milk, warm water, and honey. Sprinkle the yeast over top the liquids and let it sit for 5 minutes until it gets foamy. 2 cups warm milk, 1/4 cup warm water, 1/4 cup honey, 2 packages Red Star Platinum Superior Baking Yeast
- Add the whole wheat flour and mix it into the yeast mixture using the beater blade attachment just until the flour is moistened. Let that mixture rest for 10 minutes. 3 1/4 cups whole wheat flour
- Next, add in the salt, butter, and the bread flour. Using the stand mixer with the dough hook attachment, beat the dough for 7-10 minutes on low speed. (If you don’t have a stand mixer you can knead the dough by hand on a lightly floured surface.) 1 tablespoon salt, 2 tablespoons melted butter, 2 1/4 cups bread flour-
- Spray a large bowl with nonstick cooking spray and place the dough in the bowl. Cover the dough with plastic wrap or a cloth and place the bowl in a warm place to allow the dough to rise. Let the dough rise until it is almost double in size.
- Cut the risen dough into two equal pieces. Shape dough loaves and place in 2 greased 8×4″ bread pans. Cover the dough and let them rise in a warm place for another 20 minutes while the oven is heating to 350ºF.
- Once, the oven is preheated, bake for 30-35 minutes or until the bread is golden brown.
- For the softest crust, brush the top of the loaf with butter while it is still warm. Remove the bread from the loaf pan and place it on a cooling rack.
- Let the bread cool and slice to serve. Store any extra bread in an airtight container.
Notes
- Warm ambient temperatures at home can be sufficient for dough rising without extra heat.
- Active dry yeast can be used as a substitute for the yeast packets noted.
- Checking bread doneness with an instant-read thermometer is recommended; target internal temperature is 190ºF.
- Applying an egg wash before baking creates a shinier, more golden crust.
- The calorie count given is approximate and varies by brand and slice size; consult nutrition experts for precise info.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 69g | |
| Calories | 154kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 370mg | 15% |
| Potassium | 119mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 75IU | 2% |
| Calcium | 36mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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