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Honey Whole Wheat Bread

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A comforting, sweet, and wholesome Honey Whole Wheat Bread recipe perfect for sandwiches, toast, or enjoying with a pat of butter.

Ingredients

Scale
  • 1 cup whole milk warm (110℉)
  • 1 cup water warm (110℉)
  • 1 tablespoon instant yeast or active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup honey
  • 2 cups whole wheat flour
  • 4 cups bread flour or all-purpose flour, plus extra as needed
  • 1 tablespoon salt
  • 6 tablespoons butter melted
  • 1/2 tablespoon olive oil
  • Unsalted butter optional, for topping bread slices

Instructions

  1. Combine warm milk and warm water in a stand mixer bowl.
  2. Sprinkle yeast over the liquids.
  3. Sprinkle sugar on top of the yeast.
  4. Whisk briefly to combine.
  5. Let the mixture stand for 5-10 minutes until foamy.
  6. Pour honey into the yeast mixture.
  7. Add whole wheat flour to the mixture.
  8. Use the beater attachment to stir until just combined.
  9. Let this mixture sit for 10 minutes.
  10. Melt butter and let it cool to room temperature.
  11. Stir salt into the cooled butter.
  12. Set the butter-salt mixture aside.
  13. After 10 minutes, switch to the dough hook attachment.
  14. Gradually add 4 cups of bread or all-purpose flour to the mixer bowl.
  15. Add the butter and salt mixture to the dough, scraping it all in with a spatula.
  16. Mix on low speed (speed 2) until the dough comes together around the hook (about 2-3 minutes).
  17. If the dough sticks to the bowl, add more flour, 1 tablespoon at a time, up to 1/2 cup extra, until it gathers around the hook.
  18. Once the dough has gathered around the hook, increase speed to medium (speed 4–6).
  19. Knead the dough for 10 minutes.
  20. Grease a large bowl with olive oil.
  21. Shape the dough into a ball.
  22. Place the dough ball in the greased bowl, turning to coat it in the oil.
  23. Cover the bowl with a damp cloth.
  24. Let the dough rise in a warm place until doubled in size, about 1 hour.
  25. Punch down the dough to release air.
  26. Divide the dough into 2 equal parts.
  27. Shape each half into a loaf.
  28. Place each shaped loaf in a greased 8×4-inch bread pan.
  29. Cover the bread pans with a damp cloth.
  30. Let the loaves rise for another hour, or until doubled in size.
  31. Preheat oven to 375°F.
  32. Bake the loaves for 30–35 minutes.
  33. Brush the tops of the loaves with unsalted butter immediately after removing them from the oven.
  34. Let the bread cool in the pans for 15 minutes.
  35. Transfer the loaves to a wire rack.
  36. Let the bread cool for at least 30 minutes before slicing.

Notes

Ensure your milk and water are exactly 110°F to activate yeast properly.
Don’t skip the yeast proofing step – it confirms your yeast is active.
Add extra flour sparingly if dough is too sticky, one tablespoon at a time.
Allow the bread to cool completely before slicing for best texture.

Find it online: https://familiesrecipes.com/honey-whole-wheat-bread/