Honey Wheat Bread
This Honey Wheat Bread is a warm, inviting loaf infused with the natural sweetness of honey and wholesome whole wheat!
Servings: 2 servings
Ingredients
- 2 packages active dry yeast (0.25-oz each)
- 1 cup warm water (around 110°F)
- 1 cup honey
- 1 cup unsalted butter (softened)
- 1 tablespoon salt
- 2 cups very warm water (around 120°F)
- 4 cups whole wheat flour
- 2 cups all-purpose flour
Instructions
- Start by pouring 1 cup of warm water into a mixing bowl. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
- Once the yeast is activated, add the honey, softened unsalted butter, and salt to the bowl. Stir the mixture until well combined.
- Add the 2 cups of very warm water to the bowl.
- Gradually add the whole wheat flour followed by the all-purpose flour, stirring until a dough begins to form.
- Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the kneaded dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, until doubled in size.
- Once risen, punch the dough down, divide it into two portions, and shape each into a loaf.
- Cover the loaves with a towel and let them rise for another 30-40 minutes, until they have risen above the rim of the pans.
- Preheat your oven to 350°F (175°C).
- Once the loaves have finished rising, bake them for 30-35 minutes, until golden brown and hollow sounding when tapped.
- Remove the bread from the oven, let it cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Wooden spoon or dough scraper
- Loaf pans
- Kitchen Towel
- Oven thermometer
Notes
- Store in an airtight container to maintain moisture.
- Freeze the bread wrapped tightly to preserve freshness.
- Let bread cool completely before slicing to prevent gumminess.