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Honey Whole Wheat Bread

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A wholesome and tender Honey Whole Wheat Bread recipe that’s perfect for toast, sandwiches, or simply enjoying with butter.

Ingredients

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  • 1 cup whole milk warm (110℉)
  • 1 cup water warm (110℉)
  • 1 tablespoon instant yeast or active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup honey
  • 2 cups whole wheat flour
  • 4 cups bread flour or all-purpose flour, plus extra as needed
  • 1 tablespoon salt
  • 6 tablespoons butter melted
  • 1/2 tablespoon olive oil
  • Unsalted butter optional, for topping bread slices

Instructions

  1. Combine warm milk and water in a stand mixer bowl.
  2. Sprinkle yeast over the liquids.
  3. Sprinkle sugar on top of the yeast.
  4. Whisk briefly to combine.
  5. Let the mixture stand for 5–10 minutes until foamy.
  6. Pour honey into the yeast mixture.
  7. Add whole wheat flour to the mixture.
  8. Use the beater attachment to stir until just combined.
  9. Let this mixture sit for 10 minutes.
  10. Melt butter and let it cool to room temperature.
  11. Stir salt into the cooled butter.
  12. Set the butter-salt mixture aside.
  13. Switch to the dough hook on your stand mixer.
  14. Gradually add 4 cups of bread or all-purpose flour to the dough.
  15. Add the cooled butter and salt mixture, scraping it all in.
  16. Mix on low speed (speed 2) until the dough comes together around the hook (about 2–3 minutes).
  17. If the dough sticks to the bowl, add more flour, 1 tablespoon at a time, up to 1/2 cup extra, until it gathers around the hook.
  18. Increase speed to medium (speed 4–6) and knead for 10 minutes.
  19. Grease a large bowl with olive oil.
  20. Shape the dough into a ball.
  21. Place the dough ball in the greased bowl, turning to coat it in the oil.
  22. Cover the bowl with a damp cloth.
  23. Let the dough rise in a warm place until doubled in size, about 1 hour.
  24. Punch down the dough to release air.
  25. Divide the dough into 2 equal parts.
  26. Shape each half into a loaf.
  27. Place each loaf in a greased 8×4-inch bread pan.
  28. Cover the pans with a damp cloth.
  29. Let the loaves rise for another hour, or until doubled in size.
  30. Preheat oven to 375°F.
  31. Bake the loaves for 30–35 minutes.
  32. Brush the tops of the hot loaves with unsalted butter (optional) as soon as they come out of the oven.
  33. Let the bread cool in the pans for 15 minutes.
  34. Transfer the loaves to a wire rack.
  35. Cool for at least 30 minutes before slicing.

Notes

Ensure your milk and water are at 110°F (43°C) for optimal yeast activation.
Don’t rush the rising times; let the dough double fully for a light texture.
Brush the warm loaves with butter for a soft, shiny crust.
Allow bread to cool completely on a wire rack before slicing to prevent a gummy texture.

Find it online: https://timelesscrumb.com/honey-whole-wheat-bread/