Honey Wheat Bread

5 from 1 vote

Honey wheat bread has just enough sweetness to balance a hearty whole wheat crumb. It slices up soft and tender, perfect for sandwiches.

Prep Time2

Cook Time30

Total Time2 30

Course: Bread

Cuisine: American

Keyword: Whole Wheat

Servings: slices (1 loaf)

Author: Ashley Adamant

Equipment

Cast Iron Bread Pan Or regular bread pan

Ingredients

1/2 cup milk
1/2 cup water lukewarm
2 1/4 tsp active dry yeast 1 packet
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup butter melted
2 tbsp honey
1 tsp salt

US Customary - Metric

Instructions

In a large bowl, combine cold milk and hot water. Check the temperature, ensuring it's just lukewarm. Sprinkle the yeast over the liquid and allow it to bloom for about 5 minutes.
Add melted butter, honey and salt. Mix to incorporate.
Add flour and begin kneading the dough.
Knead the bread until the dough is smooth and elastic, about 8-10 minutes by hand or 5-6 minutes with a dough hook in a stand mixer.
Place the dough in a buttered bowl, cover with a damp towel and allow it to rise 1-2 hours until doubled in bulk.
Punch down the dough and transfer the dough to a lightly flowered surface. Press the dough into a rectangle, roughly 8x12. Fold the dough into thirds, making it 8x4. Place the bread dough in a loaf pan with the seam on the bottom.
Allow the honey wheat bread to rise in the loaf pan for about an hour, until it's risen above the lip of the bread pan.
Preheat the oven to 350 f (175 C) and bake 30 to 35 minutes, until the bread is golden brown.
Remove from the oven, tip gently out of the pan and cool on a wire rack until completely cool before slicing.

Notes

Note ~ The original recipe suggests 1 1/2 to 2 cups white flour. I found that 1 1/2 cups was just right for me, but feel free to add a bit more flour if your dough is too sticky.

Nutrition