Honey-Wheat Bread
This tender honey-wheat bread has a mild whole-grain flavor, soft crumb, and warm honey sweetness. It makes wonderful toast and sandwiches and is especially delicious served warm with butter.
Ingredients
Method
- Combine the warm milk, yeast, and 1 tablespoon of the honey. Rest for 5–10 minutes.
- Stir in the remaining honey, melted butter, and salt.
- Add the whole-wheat flour and 2½ cups bread flour. Mix well.
- Gradually add enough remaining bread flour to create a soft dough.
- Knead for 8–10 minutes, until smooth and elastic.
- Place in a greased bowl, cover, and rise until doubled, approximately 60–75 minutes.
- Grease two 9-by-5-inch loaf pans.
- Divide the dough evenly, shape into loaves, and place in the pans.
- Cover and rise for 35–50 minutes.
- Preheat the oven to 350°F.
- Bake for 30–35 minutes, until golden and approximately 190°F in the center.
- Remove from the pans, brush with melted butter, and cool completely.
Notes
Do not heat the milk above 115°F, which could damage the yeast.
If the tops darken too quickly because of the honey, tent loosely with foil.
Store at room temperature for up to 4 days or freeze for up to 3 months.
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