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Honey Wheat Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 29 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 2 loaves
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Honey Wheat Bread recipe yields two soft, flavorful loaves made with a blend of whole wheat and all-purpose flours, naturally sweetened with honey. The bread is enriched with butter and has a pleasant, slightly sweet taste and tender crumb, perfect for sandwiches or toasted with your favorite spreads.

Ingredients

Yeast Mixture

  • 2 (0.25-oz) packages active dry yeast
  • ¼ cup warm water
  • ½ cup honey

Dough Ingredients

  • ¼ cup unsalted butter (softened)
  • 1 Tbsp salt
  • 2½ cups very warm water
  • 4½ cups whole wheat flour
  • 2¾ cups all-purpose flour

Instructions

  1. Proof the yeast: In the bowl of an electric stand mixer fitted with the dough hook, combine active dry yeast, ¼ cup warm water, and honey. Let the yeast proof for 5 minutes until it becomes foamy, indicating the yeast is active.
  2. Form the dough: Add the softened butter, salt, 2½ cups very warm water, whole wheat flour, and all-purpose flour to the yeast mixture. Mix on low speed until the dough just comes together, then increase to medium speed and knead the dough for 5 minutes to develop gluten.
  3. First rise: Transfer the dough to a greased bowl, cover it tightly with a damp towel or plastic wrap, and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
  4. Prepare pans: Spray two 9-inch loaf pans with nonstick cooking spray to prevent sticking.
  5. Shape the loaves: Punch down the risen dough to release air. Divide the dough evenly in half and shape each portion into a loaf. Place each loaf into the prepared pans and cover. Let the dough rise again until doubled in size, approximately 45 minutes.
  6. Preheat the oven: Preheat your oven to 350ºF (177ºC) to ensure it’s ready for baking your bread.
  7. Bake the bread: Place the loaf pans in the preheated oven and bake for 30 to 35 minutes, or until the bread is golden brown and sounds hollow when tapped.
  8. Cool the bread: Remove the bread loaves from the pans immediately to prevent sogginess. Transfer them to a wire rack and allow to cool completely to room temperature before slicing.

Notes

  • Ensure the water used for yeast proofing and dough is warm but not hot, about 100-110ºF, to activate the yeast without killing it.
  • You can substitute honey with maple syrup or agave nectar for a different flavor profile.
  • For a crustier bread, you can bake with a pan of water in the oven to create steam.
  • Store bread in an airtight container or breadbox at room temperature for up to 3 days or freeze for longer storage.
  • Use freshly ground whole wheat flour for better texture and flavor if available.

Find it online: https://slsrecipes.com/honey-wheat-bread-recipe/