Description
This Simple Honey Wheat Bread recipe offers a wholesome, flavorful loaf made with a blend of whole wheat and bread flours, sweetened naturally with honey. Perfect for sandwiches or as a comforting side, this bread achieves a soft, tender crumb with a slightly sweet crust thanks to an egg wash and optional butter finish.
Ingredients
Wet Ingredients
- 2 cups warm milk (about 110-115°F)
- 1/2 cup warm water
- 3 tbsp shortening (butter flavored recommended)
- 1/4 cup honey
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
Dry Ingredients
- 1-1/2 tbsp instant yeast
- 1 tsp sugar
- 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)
- 1 tbsp salt
Instructions
- Activate the yeast: Pour the warm milk into your mixer bowl and sprinkle the instant yeast and sugar over it. Stir lightly and let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Add remaining ingredients: To the yeast mixture, add the warm water, whole wheat flour, 3 cups bread flour, shortening, honey, and salt. Prepare to mix with the dough hook.
- Knead the dough: On low speed, knead the dough for 2 minutes, scraping down the bowl as needed. Gradually add more bread flour, up to an additional 1/2 cup, to achieve a soft dough that is tacky but not sticky. Once desired consistency is reached, continue kneading for another 2 minutes.
- First rise: Shape the dough into a ball in the bowl. Cover it with plastic wrap and a clean towel, then place it in a warm spot (such as inside a warmed and turned-off oven) for about 1 hour or until it doubles in size.
- Shape the dough: Turn the risen dough onto a lightly floured surface and knead briefly for about 1 minute. Divide the dough evenly into two portions.
- Form the loaves: Roll out each dough portion slightly, fold into thirds pressing down with your hand, tuck in the ends neatly, and place each loaf seam-side down into two lightly greased 9x5-inch bread pans.
- Second rise: Cover the pans loosely with plastic wrap and allow the loaves to rise for another 30 minutes until puffed.
- Preheat the oven: Set your oven to 350°F while the loaves complete their second rise.
- Prepare for baking: Remove the plastic wrap and gently brush each loaf with the egg wash (an egg whisked with water) to create a shiny crust.
- Bake the bread: Bake loaves at 350°F for about 30 minutes, or until an instant-read thermometer inserted in the center reads 190°F, indicating they are fully baked but not overdone.
- Optional finishing touch: When the loaves come out of the oven, optionally brush the tops with melted butter for a softer crust and richer flavor.
- Cool before slicing: Let the bread cool in the pans for 10 minutes, then remove them onto wire racks to cool for at least 30 minutes before slicing to ensure a perfect texture.
Notes
- Use warm liquids (milk and water around 110-115°F) to activate yeast without killing it.
- Adjust flour amounts carefully; dough should be tacky but not sticky for the best texture.
- Allowing properly timed rises ensures a light and fluffy crumb.
- Egg wash gives the loaf a beautiful golden crust.
- Optional butter brushed on warm bread enhances softness and flavor.
- Use an instant-read thermometer to ensure perfect baking temperature and avoid drying out the bread.
- Let bread cool completely before slicing to avoid gummy texture.
