Heavenly Honey Wheat Bread
An easy, flavorful everyday wheat bread with just a hint of honey.
Servings 2 loaves
Ingredients
- 2 packets active dry yeast
- 3 cups warm water (105°F-110°F), divided
- 1/2 cup honey (or substitute molasses for a darker, slightly less sweet loaf), divided
- 1/4 cup unsalted butter, softened
- 3 tsp kosher salt
- 5 1/2 cups white whole wheat flour, divided
- 3 cups all-purpose flour, divided
- Olive oil for greasing bowl
Instructions
- In a large bowl, mix 1 tsp of the honey in 1/4 cup of the warm water and add the yeast. Let sit for 5 to 10 minutes. Once foaming and bubbling, add in the rest of the honey, the butter, salt, the rest of the warm water, and 3 cups of the white whole wheat flour. Mix on low with a handheld mixer until combined, then raise speed to medium for 2 to 3 minutes, scraping the bowl occasionally. Mix in remaining white whole wheat flour.
- Scrape the bowl then stir in 2 1/2 cups of the all-purpose flour until dough pulls away cleanly from the bowl.
- Lightly flour a work surface and knead in remaining 1/2 cup all-purpose flour gradually, until dough is springy and elastic, about 8 to 10 minutes. Lightly oil a large bowl and place dough in bowl, then flip dough over to coat both sides. Cover with a kitchen towel and let rise until doubled in size, usually about 30 to 40 minutes, longer if in a cool place.
- Grease or spray two 9x5-inch loaf pans. Punch down the dough and then divide in half. Let rest for about 10 minutes then shape each half into a loaf and place in pans. Cover and let rise again until doubled in size, usually about 30 to 40 minutes.
- Preheat oven to 375°F. Bake loaves uncovered for 25 minutes. Reduce oven temperature to 350°F and bake an additional 20 to 25 minutes, or until loaves sound hollow when knocked on the bottom. (Tip: brushing butter on top of the bread upon removal from the oven will help prevent a hard crust.) Immediately transfer loaves from pans to cooling racks, and let cool entirely before serving, usually about an hour.
- Loaves can be stored in the freezer for up to three months.