Description
Bake this easy recipe for incredibly soft and wholesome honey whole wheat bread. It creates a beautifully textured loaf perfect for your family’s favorite sandwiches and toast.
Ingredients
Scale
- 1 cup warm water (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup honey
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons salt
- 3 cups whole wheat flour, plus more for dusting
- 1/2 cup all-purpose flour (optional, for a softer crumb)
Instructions
- In a large bowl, dissolve the yeast in the warm water. Let it sit for 5 minutes until foamy.
- Stir in the honey, melted butter, and salt into the yeast mixture.
- Gradually add the whole wheat flour, mixing until a shaggy dough forms. If using, mix in the all-purpose flour now.
- Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic. You are aiming for a soft, manageable dough.
- Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size. This is your first rise.
- Gently punch down the risen dough. Shape it into a loaf and place it into a greased 9×5 inch loaf pan.
- Cover the pan loosely and let the dough rise again in a warm spot for 30 to 45 minutes, or until the dough has crowned about 1 inch above the rim of the pan. This is your second rise.
- Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
- Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C).
- Remove the loaf from the pan immediately and place it on a wire rack to cool completely before slicing for the best texture.
Notes
- For an even softer loaf, use bread flour instead of all-purpose flour for the optional addition.
- If you prefer a slightly rustic look, you can skip the loaf pan and bake the dough free-form on a baking sheet, adjusting the bake time slightly.
- This homemade whole wheat bread is excellent toasted the next day.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Baking
- Method: Kneading and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 145
- Sugar: 4g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 6mg