Honey wheat bread

This one is a compromise to suit those who want some whole grain but not as much as 100% whole wheat. It still has a generous portion of whole wheat for which you could substitute spelt or some other whole grains, though spelt is the only one I’ve actually tried. We used to make a version with ground flax in it for market. Just replace a small portion of the wheat flour with ground flax. Flax can be a strong flavor so keep it to two tablespoons per loaf. Add a couple tablespoons of roasted, salted sunflower seeds for some especially good toast, or replace 1/4 cup of wheat flour with 1/4 cup of rolled wheat flakes or soaked cracked wheat. I made this batch into one loaf and six large hamburger buns. The loaf is destined for toast with honey and butter for breakfast, assuming there’s any left by then. It takes a disciplined carbophobe to turn down freshly baked bread and we don’t have any of those in my house.

– Joan, 22 May 2020


Honey wheat bread

  • 1 cup (227 grams) whole milk, lukewarm
  • 1 cup (227 grams) water, lukewarm
  • 3 tablespoons (63 grams) honey
  • 2 teaspoons instant yeast
  • 4-1/4 cups (552 grams) whole wheat flour
  • 2 tablespoons (28 grams) butter, melted
  • 3 tablespoons (63 grams) honey
  • 2-1/4 teaspoons salt
  • 1-2/3 cups (216 grams) bread flour

Stir together the milk, water, honey, yeast, and whole wheat flour in a mixer bowl. Let sit for 20-30 minutes. Meanwhile melt the butter, then stir the honey into it.

When the yeast mixture has rested (it may or may not look a little puffy), mix in the melted butter/honey, then add the salt to the bread flour and mix that into the rest of the ingredients in the mixer bowl. Mix for a couple of minutes on low till everything is incorporated, then knead with the dough hook at medium speed for about 5 minutes. Cover and set in a warm place to proof. Do two folds at 20 minute intervals, then cover and let it rise till almost doubled, about 45-60 minutes.

Divide dough in half, shape as desired and let rise until almost doubled again, another 45-60 minutes. Bake loaves at 350°F for 30-40 minutes, buns for about 20 minutes. Brush tops with butter as soon as the loaves come out of the oven. Allow to cool completely before storing.



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