Your favorite honey whole wheat bread that is always soft, tender, and lightly sweetened. This easy recipe makes a great sandwich loaf or snack served with butter and a drizzle of honey!
2 ¼teaspoondry active yeast1 (¼ ounce) package of yeast
5tablespoonshoney
1 ½cupwarm waterdivided
3tablespoonbuttersoftened and unsalted or olive oil
1 ¾cupwhole wheat flour
2 ¼cupsall purpose flour
1 ¼teaspoonsalt
1teaspoonVegetable oilfor greasing the bowl
Egg wash
1egglarge
1tablespoonwater
1pinchsalt
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Instructions
Add yeast, ½ cup of warm water, and honey to the bowl of a stand mixer. Give it a mix and allow the yeast to rise for 5 minutes. It will start to bloom and rise to the surface of the water and look very bubbly.
Next, add the rest of the warm water, softened butter or vegetable oil, whole wheat flour, all-purpose flour, and salt. Knead with the dough hook attachment, for 5 - 10 minutes or until it becomes a smooth elastic ball of dough. The dough will be sticky and stick to the bottom of the bowl, but it should pull away from the sides.
Next, lightly flour the counter and turn the dough onto it. Pull the sides of the dough together into a ball. Turn the dough upside down, and using the sides of your hands turn the dough clockwise, so the surface of the dough is taut. Turn the dough a couple of times.
Then lightly grease the mixing bowl with vegetable oil. Place the dough upside down, pinch the sides together, then turn the down right side up. Cover with plastic wrap and a kitchen towel and place in a warm environment until the dough has doubled in size, about 1 - 2 hours. Next, line two loaf pans with parchment paper, it helps to remove the loaves after they have baked.
Then divide the dough in half. Take one of the sections and spread it out into a rectangle shape. Fold the dough into three sections, like an envelope. Then roll the dough tightly lengthwise. Place it into the loaf pan seam side down and repeat with the other piece of dough.
Brush both loaves with an egg wash, then cover with plastic wrap. Allow them to double in size in a warm environment for 30 minutes to 1 hour.
Preheat the oven to 375 degrees Fahrenheit. Bake the loaves for 20 - 25 minutes, or until they are golden brown on top and when tapped sound hollow inside. Allow them to cool for at least 30 - 40 minutes before slicing them. Serve with butter and a drizzle of honey. Enjoy!
Notes
All nutrition information is a rough estimate and this recipe card may contain affiliate links. If the water was too hot, the yeast won’t bloom. Grab another package of yeast and start again. The water shouldn’t feel uncomfortably too hot, but warm. You should be able to put your finger into the water for at least 10 - 20 seconds and it feels warm and comfortable.Store bread wrapped in plastic wrap in a plastic bag for 1 - 2 weeks in the refrigerator or in the freezer for a month.