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Honey Wheat Bread Recipe

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4.1 from 6 reviews

  • Author: Emma
  • Total Time: 3 hours
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This homemade Honey Wheat Bread is a wholesome, flavorful loaf made with a mix of whole wheat and all-purpose flours, sweetened naturally with honey and enriched with olive oil. The bread is soft yet hearty, boasting a golden crust and a tender crumb, perfect for sandwiches or toasting. With simple ingredients and straightforward steps, this recipe is ideal for bakers of all levels looking to enjoy fresh, homemade bread.

Ingredients

Yeast Mixture

  • 2 tsp active dry yeast or instant yeast
  • 2 Tbsp honey (divided)
  • 1.25 cup warm water

Dry Ingredients

  • 1.5 cups whole wheat flour
  • 1/2 Tbsp salt
  • 1.5 cups all-purpose flour (plus extra for kneading and dusting)

Wet Ingredients

  • 3 Tbsp olive oil

Instructions

  1. Activate the Yeast: Stir the yeast and 1 tablespoon of honey into the warm water until dissolved. Set it aside for about five minutes to allow the yeast to bloom, which is indicated by a thick layer of foam forming on the surface.
  2. Prepare Dry Ingredients: While waiting for the yeast, mix 1 cup of whole wheat flour with the salt in a separate bowl.
  3. Combine Yeast Mixture with Dry Ingredients: Once the yeast is foamy, add the remaining 1 tablespoon of honey and the olive oil, then stir to combine. Pour this yeast mixture into the flour and salt bowl, stirring until just combined. Then add ½ cup more of whole wheat flour and mix again.
  4. Add All-Purpose Flour: Gradually add the all-purpose flour ½ cup at a time into the dough, stirring after each addition until the dough becomes too stiff to stir with a spoon.
  5. Knead the Dough: Turn dough out onto a floured surface and knead for about five minutes, gradually adding more all-purpose flour as needed, until the dough is no longer sticky but still pliable.
  6. First Rise: Place the dough back into the mixing bowl, cover with a cloth, and let it rise at room temperature for about an hour, or until doubled in size.
  7. Prepare the Bread Pan: Lightly oil a bread pan to prevent sticking.
  8. Shape the Dough: Punch down the dough to deflate, remove from the bowl, and shape it into a log approximately the length of the bread pan.
  9. Second Rise: Place the shaped dough in the pan and let it rise for another hour, or until it has risen about 2 inches above the pan edges.
  10. Bake the Bread: Preheat the oven to 375ºF (190ºC). Once preheated, bake the loaf for 30 minutes, or until the crust is deeply golden brown and the bread sounds hollow when tapped.
  11. Cool the Bread: Remove the bread from the oven and let it cool for a few minutes in the pan to make handling easier. Then carefully remove the bread from the pan and allow it to cool completely on a wire rack before slicing.
  12. Serve: Slice and enjoy your fresh, homemade honey wheat bread!

Notes

  • Flour amounts may vary slightly depending on flour type and room humidity; add flour gradually while kneading until dough is non-sticky and pliable.
  • Ensure water is warm, not hot, to properly activate yeast without killing it.
  • Allowing the bread to cool fully before slicing improves texture and prevents crumb from becoming gummy.
  • This bread can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • For a softer crust, brush the top with melted butter after baking while still warm.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/honey-wheat-bread-recipe/