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Simple Honey Wheat Bread Recipe

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3.9 from 8 reviews

This Simple Honey Wheat Bread recipe is a delightful homemade bread combining the wholesome goodness of whole wheat flour with the natural sweetness of honey. Soft yet sturdy with a golden crust, it’s perfect for sandwiches or breakfast toast. The dough is easy to prepare using a mixer and requires minimal hands-on time, making it approachable for home bakers of all levels.

Ingredients

Dough Ingredients

  • 2 cups warm milk (about 110-115 degrees Fahrenheit)
  • 1-1/2 Tbsp instant yeast
  • 1 tsp sugar
  • 1/2 cup warm water
  • 2-1/2 cups whole wheat flour
  • 3 to 3-1/2 cups bread flour or all-purpose flour (start with 3 cups and add more as needed)
  • 3 Tbsp shortening (butter flavored preferred)
  • 1/4 cup honey
  • 1 Tbsp salt

Egg Wash

  • 1 egg whisked with 1 Tbsp water

Optional Topping

  • Melted butter for brushing the crust

Instructions

  1. Activate yeast: Combine warm milk, yeast, and sugar in your mixer bowl. Mix gently and let sit for 5 minutes until the yeast is foamy and activated.
  2. Combine ingredients: Add warm water, whole wheat flour, 3 cups bread flour, shortening, honey, and salt to the activated yeast mixture.
  3. Knead the dough: Using the dough hook on low speed, knead the mixture for 2 minutes, scraping the sides as needed. Gradually add up to 1/2 cup more flour until dough is soft and tacky but not sticky. Continue kneading for an additional 2 minutes to develop the dough.
  4. First rise: Shape the dough into a ball, cover the bowl with plastic wrap and a towel, and place in a warm spot to rise for about 1 hour, or until doubled in size. A warmed oven (on lowest setting for 1 minute, then turned off) can provide a good rising environment.
  5. Shape the loaves: Turn the dough onto a floured surface and knead briefly for 1 minute. Divide the dough into two equal portions. Lightly roll each portion, then fold into thirds, pressing gently and tucking the ends under. Place each loaf seam-side down into two greased 9×5 inch loaf pans.
  6. Second rise: Cover the pans lightly with plastic wrap and let the loaves rise for another 30 minutes.
  7. Preheat oven: Preheat your oven to 350 degrees Fahrenheit while the loaves finish their second rising.
  8. Apply egg wash and bake: Remove the plastic wrap and brush the tops of the loaves gently with egg wash. Bake in the preheated oven for about 30 minutes until the crust is golden and an instant-read thermometer inserted in the center reads 190 degrees Fahrenheit.
  9. Optional butter glaze: For a softer crust, brush the loaves with melted butter immediately upon removal from the oven.
  10. Cool the bread: Let the loaves cool in the pans for 10 minutes, then remove carefully and transfer to a wire rack. Allow bread to cool at least 30 minutes before slicing for best texture.

Notes

  • Use warm liquids (milk and water) carefully to not exceed 115°F, or it may kill yeast.
  • Do not add all the additional flour at once; add gradually until dough reaches the recommended tacky consistency.
  • Kneading fully develops gluten, resulting in a better crumb and texture.
  • The second rise is important for light, fluffy bread.
  • Using an instant-read thermometer ensures perfectly baked bread without overbaking.
  • Allowing the bread to fully cool before slicing avoids a gummy interior.
  • Butter brushing after baking adds extra flavor and softens the crust.

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