Honey Whole Wheat Bread

About This Recipe

This honey whole wheat bread is a soft, wholesome sandwich loaf that proves whole grain need not mean dense or dry. A blend of whole wheat and bread flour keeps the crumb tender while delivering nutty, hearty flavor, and a touch of honey adds gentle sweetness and helps the crust brown. The dough is enriched with a little oil and kneaded until smooth and elastic, then given two rises for a light, even texture. Baked into a golden domed loaf, it slices cleanly for sandwiches and toast. Homemade, with no preservatives, it fills the kitchen with the incomparable aroma of fresh bread. Combining whole wheat with bread flour is the trick to a soft rather than heavy loaf.

Ingredients

Serves 12

• 2 cupswhole wheat flour
• 1.5 cupsbread flour
• 1 cupwarm water(110F)
• 0.25 cuphoney
• 2.25 tspactive dry yeast(1 packet)
• 3 tbspvegetable oil
• 1.5 tspsalt

Instructions

1. 1

   Activate the yeast

   Stir the yeast and a teaspoon of the honey into the warm water and let sit 5-10 minutes until foamy. Foaming confirms the yeast is alive; if nothing happens, start over with fresh yeast.

   Water hotter than 120F will kill the yeast.

2. 2

   Mix the dough

   Add the remaining honey, oil, salt, whole wheat flour, and most of the bread flour. Stir into a shaggy dough, adding the last of the flour as needed until it pulls from the bowl.

3. 3

   Knead

   Knead 8-10 minutes by hand or with a mixer until the dough is smooth, elastic, and slightly tacky. Whole wheat needs thorough kneading to develop enough gluten for a soft, well-risen loaf.

   The dough should spring back when poked.

4. 4

   First rise

   Place the dough in an oiled bowl, cover, and let rise in a warm spot 1 to 1.5 hours until doubled in size. A full rise is what gives the bread its light, open texture.

5. 5

   Shape and second rise

   Punch down the dough, shape it into a loaf, and place seam-side down in a greased 9x5 pan. Cover and let rise 45 minutes until it crowns about an inch above the rim.

6. 6

   Bake

   Bake at 375F for 30-35 minutes until deep golden and the loaf sounds hollow when tapped, reaching 190F inside. Cool completely on a rack before slicing so the crumb sets.

   Tent with foil if the top browns too quickly.

Variations

• •

  Add rolled oats and sunflower seeds for a multigrain loaf.

• •

  Replace some water with milk for an even softer crumb.

• •

  Stir in cinnamon and raisins for a breakfast bread.

• •

  Brush the warm loaf with butter for a softer, glossy crust.

Storage

Store cooled bread in a bag at room temperature for up to 4 days. For longer storage, slice and freeze for up to 3 months, toasting slices straight from frozen. Avoid refrigerating, which stales bread faster.

Frequently Asked Questions