Honey Wheat Bread

bread header



I love a good honey wheat bread and this one is a great sandwich bread, too. Top it up with some smoked turkey and havarti cheese and it can’t be beat. The slight sweetness of the honey with the added whole wheat flour is a real winner! This is my daughter’s favourite bread for sandwiches. This recipe was adapted from an All Recipes recipe.

I have adapted it to use instant yeast and increased the honey a bit from the original.

Honey Wheat Bread

Yield: 2 loaves
Time from start to finish: 2 1/2 – 3 hours

Ingredients

2 cups lukewarm water
2 cups whole wheat flour
2 1/2 tsp. instant yeast
1 teaspoon salt (I used sea salt)
1/2 cup honey (reduce to 1/3 cup if you like it a little less sweet)
1/3 cup vegetable oil
5 cups all-purpose flour (Mine took only a bit over 4 cups)

method

Add lukewarm water and honey to bowl (or bowl of stand mixer). Combine yeast with whole wheat flour, add to bowl and mix lightly. Mix in salt and vegetable oil. Work in all-purpose flour gradually, adding and mixing until dough comes together. (I use Five Roses unbleached All-Purpose flour and only needed to add just over 4 cups to reach this proper dough consistency. Dough should be moist but not sticky).
If using a stand mixer, knead on low for about 5 minutes. If kneading by hand, turn dough out onto a lightly floured surface and knead for about 10 minutes.
When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a plastic wrap. Let rise in a warm place until doubled in bulk, about 45 minutes.
Separate dough into two equal sized pieces. For each piece, press dough down while moving it into a rectangle shape, with the short side roughly as long as your loaf pan. (I used 81/2 x 41/2 inch loaf pans because I like a taller loaf but 9×5 would work as well). Roll up the dough from the short side, pinching it together with each roll. Pinch together the seam when finished and place seam side down into greased loaf pans. Allow to rise until dough doubles and crests about an inch above the edge of the baking pan in the middle (it will rise more in the oven). If desired, just before baking, spritz top of loaves with water and sprinkle with wheat bran.
Bake at 375° F for 30 – 40 minutes or until thermometer inserted in the bottom of the bread reads 195-200° F. Immediately remove bread from pans and cool completely on a cooling rack before slicing.

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2 Comments

  1. You’re very welcome, Heather! I enjoyed reading your adventures in bread baking. I’ll warn you, once you start you’ll never go back. I’ve been making all our family’s bread for the past 2 years.
    This is my new favourite bread. You should give it a try!

  2. Heather Harkins

    I linked to this post recently. Thank you so much for an excellent recipe.
    http://elkarastarship.blogspot.com/2010/06/holy-crap-homemade-bread.html

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