Description
This Honey Wheat Bread combines whole wheat and all-purpose flours for a hearty yet tender loaf, naturally sweetened with honey. The bread has a soft crumb and golden crust, perfect for sandwiches or toast. A simple yeast-risen recipe suitable for homemade baking enthusiasts seeking wholesome, flavorful bread.
Ingredients
Scale
Wet Ingredients
- 1 cup warm water (110°F/45°C)
- 1/4 cup honey
- 2 tablespoons vegetable oil or olive oil
- 1/4 cup milk (optional, for softer texture)
Dry Ingredients
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour (plus extra for dusting)
Instructions
- Activate Yeast: In a small bowl, combine warm water and honey to create a sweet warm base for the yeast. Stir in the active dry yeast and let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active and ready.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, and salt evenly to distribute the salt and prepare for dough consistency.
- Combine Wet and Dry: Pour the frothy yeast mixture and vegetable or olive oil into the flour blend. Stir until a cohesive dough forms, slightly sticky but manageable.
- Knead the Dough: Transfer the dough to a floured surface. Knead for about 8-10 minutes until the dough is smooth, elastic, and springs back when pressed, developing gluten for structure.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a clean towel, and set it in a warm spot to rise for about 1 hour or until it doubles in size, allowing fermentation and flavor development.
- Preheat Oven: As the dough rises, preheat your oven to 375°F (190°C) to ensure it is ready for baking the loaf.
- Shape Dough: Gently punch down the risen dough to release gas. Shape it into a loaf and place it into a greased 9×5-inch loaf pan for structured baking.
- Second Rise: Let the shaped dough rise in the pan for another 30-45 minutes until it slightly rises above the pan edge, rendering a fluffy texture.
- Bake Bread: Bake the loaf for 25-30 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom, indicating it is fully baked.
- Cool Loaf: Remove the baked bread from the pan and transfer to a wire rack to cool completely before slicing, allowing the crumb to set and prevent sogginess.
Notes
- Using milk instead of water or adding milk results in a softer texture but is optional.
- Ensure the water is warm but not hot to avoid killing the yeast.
- Kneading is crucial for gluten development, essential for bread texture.
- Allowing adequate rise times will improve loaf height and flavor.
- Store the bread in a sealed bag at room temperature for up to 3 days or freeze for longer storage.
