Honey Whole Wheat
Honey Whole Wheat Bread is incredibly easy to make. With few ingredients, it comes together quickly with the added bonus of only one rise.
One great thing about this Honey Whole Wheat Bread is most of the time required is inactive work, so you can add it in the breaks of other tasks.
Quick Bake Reference
- Bloom yeast
- Add butter
- Add flour and salt
- Knead for 9 mins
- Roll out/ tri-fold / burrito roll
- Place in a lightly greased loaf pan
- Rise for 30 min (covered)
- Bake at 350°F for 45 min
Honey Whole Wheat Bread
This Honey Whole Wheat recipe is beginner friendly, One great thing about this Bread is most of the time required is inactive work, so you can add it in the breaks of other tasks.
Equipment
- Stand Mixer
- 2lb Loaf pan
Ingredients
- 2 Cups Filtered Water
- 1 Heaping tbsp Activated Yeast
- ¼ Cup Honey
- ¼ Cup Salted Butter
- 4½-5 Cups Whole Wheat Flour
- 1 tsp Salt
Instructions
- In a glass jar, add warm water and honey. Stir until honey is dissolved, add in the yeast, stir slightly, and allow it to bloom for 5 to 10 minutes.
- Meanwhile, melt butter and allow it to cool. (You want a liquid consistency but not scalding hot)
- In a mixer, add 4 cups of flour to start, and add all the salt. Once your yeast has bloomed, add yeast water and butter to the mixer.
- Turn the stand mixer on to setting 1 and allow everything to combine. Add a 1/4 cup of flour at a time until incorporated and starts pulling away from the sides. You want the dough to be tacky but not sticky. It is OK if you do not add the total amount of flour. (On some days, depending on the weather, you may have to add more flour than required.)
- After the dough is pulled away from the sides of the bowl, turn the mixer to setting 2, and allow it to knead for 9 minutes.
- Turn the dough out onto a lightly floured surface (i use all-purpose flour) and stretch it out into a rectangle. Fold the dough into a trifold, then grab from the narrow end and roll up (as if you were creating a burrito)
- Place into a lightly greased loaf pan to rise for 30 minutes. Cover with plastic wrap loosely, so the top of the dough does not dry out. The dough should double in size and stretch out across the entire loaf.
- Meanwhile, preheat the oven to 350°F.
- Once the loaf has doubled, place it in your preheated oven and bake for 45 minutes or until the center of your dough has reached 200°f. (at the 30-minute mark, I recommend checking your bread to see how dark the top of the loaf is. If it’s getting too dark for your liking, cover it with aluminum foil for the rest of the bake time.)
- Once the loaf is removed from the oven, add a little butter to the top and cover it with aluminum foil for about 15 minutes. (This will ensure that the top of the loaf will soften up.)
