Description
This Honey Wheat Bread recipe creates a soft, slightly sweet loaf perfect for sandwiches or toast. Made with a mix of whole wheat and all-purpose flour, and naturally sweetened with honey, it’s both wholesome and satisfying. The dough is kneaded to develop gluten, allowed to rise twice for a light texture, then baked to a golden crust. Ideal for an American home baking classic.
Ingredients
Scale
Wet Ingredients
- 1 cup warm water (110°F/45°C)
- ¼ cup honey
- 2 tablespoons vegetable oil or melted butter
Dry Ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon salt
- 1 ½ cups whole wheat flour
- 1 to 1 ½ cups all-purpose flour
Instructions
- Activate yeast: In a large mixing bowl, combine warm water and honey. Sprinkle in the yeast and let sit for 5–10 minutes until foamy, indicating the yeast is active.
- Mix dough: Stir in the oil and salt. Add the whole wheat flour and mix until just combined. Gradually add all-purpose flour, ½ cup at a time, until a soft dough forms.
- Knead dough: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a dough hook on a stand mixer for 5–6 minutes.
- First rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.
- Shape loaf: Punch down the dough to release gases, shape it into a loaf, and place it in a greased 9×5-inch loaf pan. Cover and let it rise again for 30–40 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the loaf for 30–35 minutes until the top is golden brown and it sounds hollow when tapped.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a softer crust, brush the top with melted butter immediately after baking.
- Add a tablespoon of ground flaxseed or oats to the dough for extra texture and nutritional benefits.
