An everyday loaf, Honey Whole Wheat Bread, that’s filled with healthy nutrients and fiber. A loaf I make often… and a family favorite.
This recipe calls for “scalded milk,” which is a bit unusual in a bread recipe but makes a tremendous difference in flavor.
Scalded milk denatures some of the protein in the milk and helps the bread to rise high. It also yields a mellow flavor, makes the crumb texture tender, and adds protein and minerals.
Here’s a quick video on how to scald milk:
Healthy Honey Whole Wheat Bread Recipe
1 cup warm water
2-1/4 teaspoon Active Dry Yeast (or 1 packet)
1 cup scalded milk
1/4 cup honey
2 tablespoons vegetable oil
3 cups Unbleached White All-Purpose Flour
2-1/2 to 3 cups Whole Wheat Flour
1 tablespoon Salt
Scald 1 cup of milk and allow it to cool about 10 minutes.
Pour water into a large bowl or the bowl of a stand mixer and sprinkle yeast over top. Let sit until yeast dissolves, about five minutes.
To the water and yeast mixture, stir in scalded milk, honey, and oil. Add all-purpose flour and whole wheat flour and stir by hand or with a dough hook until a dough forms, about 1 minute on low.
Add the salt and knead dough until it is smooth and springy, about 10 minutes on medium speed.
Form dough into a ball and place in a large bowl lightly coated with oil. Turn dough to coat with oil. Cover and let rise until doubled in size, about 1 hour.
Transfer dough to floured surface. Divide dough in half and form into two balls. Preheat the oven to 375°F. Grease two 9 x 5-inch loaf pans. Gently press and shape each ball into a 9 x 9-inch square. Fold into thirds, like folding a letter. Pinch the seam closed and place loaf seam-side down in prepared pan. Cover and let rise for 40 – 60 minutes.
Bake until loaves are golden-brown and sound hollow when tapped, about 35 minutes. Remove from pans and let cool completely on wire rack.