Go Back

Honey Wheat Bread

No ratings yet
Author: Catherine McCord
Prep Time 3 minutes
Cook Time 30 minutes
Total Time 5 hours 30 minutes

Ingredients  

  • 4 cups plus 1/2 cup extra as needed bread flour
  • 2 cups whole wheat flour
  • 1 1/2 teaspoons kosher salt
  • 2 packages (1/4 oz each) dry instant yeast (you can find it at the grocery)
  • 2 1/3 cups warm water
  • 1/3 cup honey
  • 4 tablespoons unsalted butter

Instructions 

  • Whisk both flours, whole wheat flour, salt and yeast in a large mixing bowl or bowl of a standing mixer*.
  • Whisk the warm water, honey and butter in a small bowl until the ingredients dissolve. The mixture should be 110 degrees. 
  • Pour the liquid mixture into the flour. Stir to combine and knead on a floured surface for 5-10 minutes or use the dough hook in a standing mixer for 5 minutes or until dough is no longer sticky and pulls away from the side of the bowl. Use a tablespoon of bread flour at a time if needed. 
  • Place the dough on a lightly floured work surface and knead for 5-10 minutes or until the dough is smooth (it’s done when you poke your finger in it and it bounces back). 
  • Place the dough in a large greased or oiled bowl, cover with plastic and place in a warm area (I like to set it on top of my oven) for 30 minutes or until the dough has doubled in size.
  • After the dough has risen, place it on a floured work surface. Cut into 2 equal pieces if making loaves or into 24 equal pieces if making rolls.
  • Turn the dough out onto a floured work surface. Divide the dough in half. Roll out each piece into a rectangle about 8 inches by 12 inches and 1 inch thick. Roll up each rectangle starting with a long side into a log. Shape each log into a loaf then transfer each to a greased 9 x 5 inch loaf pan**. I use olive oil, but butter or other fats/oils work.  
  • Cover the loaves or rolls with a kitchen towel or plastic wrap and set aside in a warm place for 30 minutes or until the dough has doubled in size. 
  • Preheat oven to 375 degrees.
  • Bake 30 minutes for loaves or 15 minutes for rolls, until golden and crusty.
  • Allow bread to cool for at least 15 minutes in the pan then turn out onto a baking rack and slice.
  • Once bread has fully cooled, place in a brown paper bag or wrap in foil at room temperature for 4-5 days. Bread can also be wrapped in foil and placed in a zipper bag to freeze sliced or unsliced for up to 4 months. 
  • * Using the dough hook of a standing mixer is even easier for combining the dough. 
  • ** Alternatively divided the dough into 24 pieces, shape into rolls and place on parchment lined sheet trays.

Nutrition

Calories: 130kcal | Carbohydrates: 28g | Protein: 4g | Fiber: 2g | Sugar: 4g
Did you make this recipe?Mention @Weelicious or tag #weelicious!