Honey Wheat Bread

Overhead view of slices of honey wheat bread being smeared with butter.
Overhead view of a sliced loaf of honey wheat bread.
Front view of a loaf of sliced honey wheat bread.

Grocery costs simply hold rising and we’re all feeling it, so I made a decision to revisit a few of my previous bread recipes. As a result of if there ever was a time to discover ways to make selfmade bread, it’s now! It solely takes a few {dollars} to make this tremendous delish selfmade honey wheat bread that’s delicate, fluffy, flavorful, and ideal for toast or sandwiches. And whereas it does take a while to make a loaf of bread, most of that’s hands-off time that you need to use to are likely to different enterprise. 😉

Front view of a loaf of honey wheat bread sliced.Front view of a loaf of honey wheat bread sliced.

What’s in Honey Wheat Bread?

This recipe begins with the fundamental yeast bread components: flour, salt, and yeast. Then I added a little bit honey to present the bread only a trace of sweetness and a little bit olive oil which helps hold the bread (and the crust particularly) good and delicate. I’ve used a mixture of entire wheat and all-purpose flour for this bread to maintain the feel gentle and fluffy.

Can I exploit All Entire Wheat Flour?

Whereas you can also make bread with 100% entire wheat flour as an alternative of a mixture of white and wheat, that tends to supply heavier, dense bread. Entire wheat flour absorbs extra moisture than all-purpose flour, so it’s possible you’ll want to regulate the ratios on this bread barely. I discover that for the most effective texture, a 50/50 mixture of entire wheat flour and all-purpose flour produces the most effective outcomes.

The right way to Retailer Home made Bread

It’s essential to let selfmade bread cool fully to room temperature earlier than storing to forestall trapping steam and creating condensation. Home made bread doesn’t comprise preservatives like store-bought bread, so that you’ll have to both eat the bread rapidly or freeze it for longer storage.

If storing your bread at room temperature, wrap the bread in fabric or paper to permit simply sufficient airflow to forestall moisture build-up. Home made bread will final about 2-3 days saved at room temperature.

If storing within the fridge, hold the bread in an air-tight container. That is my most well-liked technique as a result of I don’t often eat bread that rapidly. Bread saved within the fridge will keep good for about 5-6 days.

If you might want to retailer your bread for longer, freeze it. I recommend slicing the bread previous to freezing so you’ll be able to thaw or use 1-2 slices at a time as wanted with out thawing your entire loaf. I usually toast my slices straight from the freezer for comfort! Make sure that to freeze the bread in an air-tight, heavy-duty, freezer-safe container (like a freezer bag).

Overhead view of butter being spread on slices of wheat bread.Overhead view of butter being spread on slices of wheat bread.

Honey Wheat Bread

4.86 from 21 votes

This selfmade Honey Wheat Bread is delicate, fluffy, flavorful, and ideal for breakfast toast and your whole favourite sandwiches.

Overhead view of butter being spread on slices of wheat bread.Overhead view of butter being spread on slices of wheat bread.

  • 1.25 cup heat water ($0)
  • 2 tsp energetic dry yeast or prompt yeast ($0.34)
  • 2 Tbsp honey ($0.50)
  • 3 Tbsp olive oil ($0.36)
  • 1.5 cups entire wheat flour* ($0.57)
  • 1.5 cups all-purpose flour* ($0.38)
  • 1/2 Tbsp salt ($0.05)
  • Stir the yeast and 1 Tbsp of the honey into the nice and cozy water till dissolved, then set it apart for about 5 minutes to permit the yeast to activate. A thick layer of froth ought to develop on the floor of the water.

  • Whereas ready for the yeast to bloom, stir collectively 1 cup of the entire wheat flour with the salt.

  • As soon as the yeast is foamy, add the remainder of the honey (1 Tbsp) and the olive oil and stir to mix. Pour the yeast water into the bowl with the flour and salt, then stir till mixed. Add ½ cup extra of entire wheat flour and stir till mixed once more.

  • Now begin including all-purpose flour, ½ cup at a time, till you’ll be able to now not stir the dough with a spoon. At that time, flip the dough out onto a floured floor and start to knead all-purpose flour into the dough, a little bit at a time.

  • Knead the dough for about 5 minutes, slowly including flour as you knead, or till the dough now not sticks to your fingers, however remains to be pretty pliable. I used 1.5 cups all-purpose flour whole, however the whole flour quantity will fluctuate with the kind of flour used and relative humidity within the room.

  • Place the kneaded dough again into the blending bowl and canopy with a fabric. Let the dough rise at room temperature for about an hour, or till it has doubled in measurement.

  • Frivolously coat a bread pan with oil. Punch the dough right down to deflate, then take the dough out of the bowl. Form the dough right into a log about the identical size of your bread pan.

  • Place the formed dough within the bread pan and let it rise for anohter hour, or till it has risen about 2-inches above the sides of the bread pan.

  • Preheat the oven to 375ºF. As soon as totally preheated, add the risen bread and bake for half-hour, or till the bread is deeply golden brown and it sounds hole when tapped.

  • Take away the bread from the oven and let it cool just some minutes (to make it simpler to deal with), then rigorously take away the bread from the pan to completely cool.

  • As soon as cool, slice and serve your scrumptious selfmade bread!

See how we calculate recipe costs here.

*The whole quantity of flour wanted might fluctuate relying on the model of flour used and relative humidity. 
The crust of this bread will probably be fairly agency when it comes out of the oven, however it does soften up significantly because the bread cools.

Serving: 1sliceEnergy: 156kcalCarbohydrates: 26gProtein: 4gFats: 4gSodium: 294mgFiber: 3g

Sliced loaf of whole wheat bread viewed from the side.Sliced loaf of whole wheat bread viewed from the side.

The right way to Make Honey Wheat Bread – Step By Step Photographs

Proofed yeast in a glass measuring cup.Proofed yeast in a glass measuring cup.

Begin by dissolving 1 Tbsp honey and a couple of tsp prompt yeast or energetic dry yeast in 1.25 cups of heat water. Set the combination apart to permit the yeast to bloom. It ought to develop a thick layer of froth on the floor.

Flour and salt in a large mixing bowl.Flour and salt in a large mixing bowl.

Whereas ready for the yeast to bloom, add 1 cup entire wheat flour to a bowl with ½ Tbsp salt and stir to mix.

Yeast water being added to the flour mixture.Yeast water being added to the flour mixture.

As soon as the yeast has bloomed, stir one other 1 Tbsp honey and three Tbsp olive oil into the yeast water, then pour that combination into the bowl with the flour and salt. Stir to mix.

More whole wheat flour being added to the dough.More whole wheat flour being added to the dough.

Stir one other ½ cup of entire wheat flour into the dough.

all purpose flour being stirred into the dough.all purpose flour being stirred into the dough.

Now begin including in all-purpose flour, ½ cup at a time till you’ll be able to now not stir the dough with a spoon.

Shaggy dough ball in the mixing bowl.Shaggy dough ball in the mixing bowl.

When a shaggy ball of dough varieties that may now not be stirred with a spoon, it’s time to show the dough out onto a floured floor to knead.

Dough being kneaded with a measuring cup of flour on the side.Dough being kneaded with a measuring cup of flour on the side.

Start kneading in additional all-purpose flour a little bit at a time. Knead for about 5 minutes, or till the dough now not sticks to your fingers, however remains to be pliable. I used about 1.5 cups all-purpose flour in whole, however the whole flour quantity can fluctuate relying on the kind of flour used and the relative humidity within the room.

Kneaded dough in the mixing bowl half covered with a cloth.Kneaded dough in the mixing bowl half covered with a cloth.

Place the kneaded dough again into the blending bowl and canopy it with a towel. Let the dough rise at room temperature for one hour, or till doubled in measurement.

Dough being punched down.Dough being punched down.

As soon as doubled in measurement, punch the dough right down to deflate. Take away the dough from the bowl and form it right into a log the identical size as your bread pan.

Dough in a glass bread pan.Dough in a glass bread pan.

Frivolously coat a bread pan with olive oil then place the formed dough inside. Let the bread rise for one more hour, or till it has risen about two inches above the highest of the bread pan.

Risen bread in the bread pan.Risen bread in the bread pan.

Preheat the oven to 375ºF. As soon as the bread has risen, switch the bread to the oven and bake for half-hour, or till the crust is deeply brown and sounds hole when tapped.

Bread removed from the bread pan after baking.Bread removed from the bread pan after baking.

After half-hour, take away the bread from the oven. Let it cool for just some minutes to make it simpler to deal with, then rigorously take away it from the bread pan to complete cooling.

Overhead view of sliced honey wheat bread.Overhead view of sliced honey wheat bread.

As soon as cooled, slice and serve the bread, or retailer it for later!

Overhead view of butter being spread on slices of bread.Overhead view of butter being spread on slices of bread.

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