Description
This Honey Wheat Bread recipe yields a soft, slightly sweet loaf made with a mix of whole wheat and all-purpose flours, enriched with honey and optional milk for extra tenderness. Perfect for sandwiches or toast, this bread features a golden crust and a moist interior, achieved through simple kneading, rising, and oven baking.
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. Stir in the yeast and let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large bowl, mix the whole wheat flour, all-purpose flour, and salt thoroughly to distribute evenly.
- Combine Mixtures: Add the frothy yeast mixture and oil to the flour mixture. Stir until the ingredients come together to form a rough dough.
- Knead Dough: Transfer the dough to a floured surface and knead for 8-10 minutes until it is smooth, elastic, and no longer sticky.
- First Rise: Place the kneaded dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
- Preheat Oven: While the dough is rising, preheat your oven to 375°F (190°C) to prepare for baking.
- Shape Dough: Punch down the risen dough to release air, shape it into a loaf, and place it into a greased 9×5-inch loaf pan.
- Second Rise: Allow the shaped dough to rise again in the pan for 30-45 minutes until it slightly exceeds the pan’s edge.
- Bake: Bake the loaf for 25-30 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the pan and transfer it to a wire rack to cool completely before slicing to maintain texture and flavor.
Notes
- Using warm water is critical for activating the yeast properly.
- Milk is optional; adding milk makes the bread softer and lends a richer flavor.
- Kneading times can vary; ensure dough is elastic and smooth for best results.
- Letting the bread cool completely before slicing prevents it from becoming gummy.
- You can substitute olive oil for vegetable oil for a different flavor profile.
