Honey Whole Wheat Bread Recipe

A sliced loaf of whole wheat bread on a cutting board with a pat of butter in the background.

Honey Whole Wheat Bread Recipe

An everyday loaf, Honey Whole Wheat Bread, that’s filled with healthy nutrients and fiber. A loaf I make often… and a family favorite.

Prep Time15

Cook Time35

Rising Time1 40

Total Time2 30

Servings: servings

Calories: 114kcal

Author: Stephanie Wilson

Ingredients

1 cup warm water
2 ¼ teaspoon active dry yeast
1 cup milk scalded
¼ cup honey
2 tablespoons vegetable oil
3 cups unbleached all-purpoe flour
2 ½ - 3 cups whole wheat flour
1 tablespoon salt

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Instructions

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 2 to 3 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.

Notes

I always think homemade bread is best the day it is made. But, as it contains a little fat and sugar which act as preservatives covered out on the counter it should keep for at least 3 days.

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