Description
This homemade Honey Wheat Bread recipe yields a soft, slightly sweet loaf perfect for sandwiches or toast. Combining whole wheat and all-purpose flours with natural honey, this bread has a hearty flavor and tender crumb. With simple ingredients and straightforward steps, it’s an ideal bread-baking project for beginners and seasoned bakers alike.
Ingredients
Scale
Wet Ingredients
- 1 cup warm water (110°F/45°C)
- 1/4 cup honey
- 2 tablespoons vegetable oil or olive oil
- 1/4 cup milk (optional, for softer texture)
Dry Ingredients
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour (plus extra for dusting)
Instructions
- Activate the yeast: In a small bowl, combine the warm water and honey, stirring to dissolve. Sprinkle in the active dry yeast and let it sit for 5 to 10 minutes until frothy, indicating the yeast is active.
- Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, and salt until well combined.
- Combine wet and dry mixtures: Pour the yeast mixture and oil into the flour mixture. Stir until a dough begins to form, incorporating all ingredients evenly.
- Knead the dough: Transfer the dough to a floured surface and knead for about 8 to 10 minutes until it becomes smooth and elastic, which develops the gluten for structure.
- First rise: Place the kneaded dough into a greased bowl, cover it with a clean towel, and leave it in a warm spot to rise for approximately 1 hour, or until it doubles in size.
- Preheat oven: While the dough is rising, preheat your oven to 375°F (190°C) to prepare for baking.
- Shape the loaf: Punch down the risen dough to release air bubbles, shape it into a loaf, and place it into a greased 9×5-inch loaf pan.
- Second rise: Allow the dough to rise again in the pan for 30 to 45 minutes, or until the top of the dough rises slightly above the edge of the pan.
- Bake the bread: Place the loaf in the preheated oven and bake for 25 to 30 minutes until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool and serve: Remove the bread from the pan and transfer it to a wire rack to cool completely before slicing, ensuring the texture sets properly.
Notes
- Using milk is optional but can produce a softer crumb.
- Ensure water is not too hot when activating yeast to avoid killing it; around 110°F (45°C) is ideal.
- Whole wheat flour can make bread denser; mixing with all-purpose flour balances texture.
- For a crustier loaf, bake directly on a baking stone or sheet instead of a loaf pan.
- Store bread in an airtight container to keep it fresh longer.
- This bread freezes well; slice before freezing for easier thawing.
