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Honey Whole Wheat Bread
If you’re looking for a hearty, wholesome bread that’s soft, slightly sweet, and perfect for everyday use, this Honey Whole Wheat Bread recipe is a must-try! Made with simple pantry ingredients, it’s packed with the goodness of whole grains and the natural sweetness of honey. Whether you’re baking your first loaf or you’re a seasoned bread maker, this recipe is easy to follow and yields delicious, homemade bread that’s great for sandwiches, toast, or just warm with a pat of butter.
- Total Time2 hours 45 minutes
- Yield14 servings 1x
Ingredients
Units
Scale
- 2 packages regular active dry yeast
- 1/4 cup warm water (105° F - 115° F)
- 1/2 cup honey
- 1/4 cup butter
- 3 tsp. salt
- 2 1/2 cups very warm water (120° F - 130° F)
- 4 1/2 cups Gold Medal whole wheat flour
- 2 3/4 to 3 3/4 cups Gold Medal all-purpose flour
Instructions
- In a small bowl, dissolve yeast in warm water and set aside.
- In a large bowl, mix honey, butter, salt, and very warm water; allow it to cool for 5 minutes.
- Add 3 cups of the whole wheat flour to the cooled honey mixture with an electric mixer on low speed, scraping down the sides of the bowl frequently, until moistened. Beat on medium speed for 3 minutes. Beat in the remaining 1 1/2 cups whole wheat flour and the yeast mixture. With a spoon, stir in 2 1/4 to 2 3/4 of all-purpose flour until the bread dough pulls cleanly away from the side of the bowl.
- Place the sticky dough on a floured work surface. Knead in the remaining 1/2 to 1 cup of white flour; continue kneading for 5 to 10 minutes until the dough is smooth and springy.
- Grease large bowl with shortening or cooking spray; transfer dough to the bowl, turning the dough to grease all sides. Cover loosely with plastic wrap and a cloth kitchen towel.
- For the first rise, let the dough rise in a warm place (80° F to 85° F) for 30 to 45 minutes or until doubled in size.
- Generously grease two (8×4 or 9×5 inch) bread pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half.
- On lightly floured surface, roll each half of dough with rolling pin into 18×8-inch rectangle. Starting with one 8-inch side, roll up the bread dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; pinch each end to seal. fold ends under loaf; place seam side down in pan. Cover and do a second rise in a warm place for 30 to 45 minutes or until doubled in size.
- Preheat oven to 375°F. Uncover dough and bake for 30 minutes.
- Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped and are golden brown on top.
- Immediately remove from pans to cooling racks. Cool completely before serving, about 1 hour.
- Prep Time: 2 hours
- Cook Time: 45 mins
- Method: Baking
- Cuisine: American
