This Honey Whole Wheat Bread is a perfect recipe for bread baking beginners. This can be made in a bread machine, a stand mixer or with elbow grease. It’s tender, with a hint of honey sweetness. It’s a perfect sandwich or toast bread.
When I first posted this recipe, I was far from being a master baker of bread. In the meantime, I’ve learned a few simple tricks that have yielded pretty decent bread. I will admit, though, that I no longer use a bread machine. Mine broke, and that’s when I realized how easy it is to use my Kitchen Aid Stand mixer. Unlike some true bread baking experts, I don’t particularly want to knead my dough by hand!
Anyway, let’s start with the bread. I used a recipe that has never failed me over several years:
I use Bread Machine rapid rise yeast, by the way. There are all kinds of yeasts, but I’ll stick to the basics (and that’s about all that I know anyway).
NOTE: Since writing this post, I’ve also bonded with SAF Instant yeast. Works great, and you don’t have to proof it!
To begin, add sugar and the yeast to warm water and set that aside. NOTE: Otherwise, if using Instant Yeast, skip this step and add it directly into the dry ingredients. Next, add the evaporated milk, water and whole wheat flour (I use King Arthur flour, by the way). Let the stand mixer do the work, and let it rest for 15 minutes…and, as usual, I cleaned up the mess and got the oven warmed.
Next, add the unbleached white flour and let the stand mixer do all the kneading for about 5 minutes.
Spread a light layer of olive oil, and then I place the dough and turn it to coat.
45 minutes later, the dough was ready to be gently punched down.
Here, I like to cut the dough in half.
Cover the loaves with plastic wrap and put these back into the oven for the second rise– 30 minutes.
Remove them before preheating the oven (obviously) and fill a small pan with water and set it on the very bottom rack. This step is optional, but I read that this helps to make “steam”. True or not, I find that my bread turns out moister, so that’s my story and I’m stickin’ to it!
There is nothing like the smell of fresh baked bread, is there? Well, maybe cinnamon rolls, but home baked bread is so good!
Now let me introduce you to a gadget that I have owned for years. These aren’t sold any longer, as far as I know. I’ve seen people on eBay, bidding furiously for these– mine is not for sale:
How cool is that?! Want to see it again?
The slicing guides are in different colors, so that I match the electric knife in perfect alignment! That’s how these slices look so perfect:
I am happy to report that this bread is a winner!
Right about now, I can feel the men anxiously waiting for lunch. I got to working fast, making a chicken salad… a little more mayo, some lettuce…. here! Lunch is ready:
I actually didn’t eat one of these. I’m not a HUGE fan of mayonnaise. The boys loved it.
Me? Somebody has to eat the “heel” of the bread.
This is delicious bread! I hope that you try it.
Homemade Honey Whole Wheat Bread
Ingredients
- 2¼ tsp rapid rise yeast or Instant Yeast (see notes)
- 1 teaspoon white sugar
- 1/2 cup warm water 110°F/45°C (see notes if using Instant Yeast)
- 1 can evaporated milk 12-fluid ounce can
- 1/4 cup water
- 1/4 cup butter melted
- 1/4 cup honey
- 2 teaspoons salt
- 2 cups whole wheat flour
- 3 cups bread flour
- 2 tablespoons butter
Instructions
- Dissolve yeast and sugar in 1/2 cup warm water.
- Combine milk, 1/4 cup water, butter, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes.
- Add white flour, and process until dough forms a ball.
- Knead dough by processing an additional 5 minutes, if using a Kitchen Aid Stand Mixer. Or mix and knead, by hand, 10 minutes.
- Place the dough in a oiled bowl, and turn to coat. Cover the bowl with plastic wrap. (Note: I use a dough bucket, with lid.)
- Place dough in a warm draft-free area to rise.
- Let dough rise for 45 minutes, or until almost doubled.
- Gently punch down, and divide dough in half.
- Roll out each half, and work out the bubbles.
- Form into loaves, and place in buttered 9×5 inch bread pans.
- Let rise in a warm area until doubled; second rise should take about 30 minutes.
- Place a small pan of water on the bottom shelf of the oven. (optional)
- Preheat oven to 375°F (190°C).
- Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.
Notes
I LOVE THAT BREAD!! Wow, Debby, you have me hooked on taking some time to try this! I am glad you dont have to knead, I hate kneading, only because I can not master the skill. Honestly, the bread looks unbelievable.
Chicken salad sandwiches must be one of the greatest comfort foods of all times. And I just love that you made your own bread. It looks totally delicious. By the way, you’ve made me want to invest in one of those “doublers.” What a great idea!
Deb,
Your bread is gorgeous.
Barefoot’s chicken salad is very good. NO CRANBERRIES please!
I sometimes add red grapes and walnuts, but that’s as far as I go.
and yes, scallions! a lot of them!
Oh wow – your bread looks amazing! Way better than the wonder bread I’m looking at right now.
That bread looks lovely! Thanks for the Williams-Sonoma tip on finding more Tupelo, as well. I’ve got to run over to the DMC to grab some lamb from Whole Foods soon anyways, might as well stop there too…
So ambitious to make your bread…but it looks so worth the extra effort. Bet it would be so good toasted, too.
That’s some gorgeous bread! Tasty way to use up the leftover chicken, I always make these sandwiches for my hubby with leftovers too :).
Your bread slicer is genius! I want one!
I just watched this episode. But I thought she always put tarragon in it. It’s liste din the ingredient list in her older cookbook???? EIther way, it looks great and so does that bread!
What amazing bread! I am still struggling with getting it right in my KitchenAid mixer – my biggest issue is finding the right spot where the bread can rise.
I have been looking for a great wheat bread recipe…I can’t wait to try this one. Your loaves look beautiful!
How delicious. I adore chicken salad sandwiches. You inspire me to bake bread this weekend. Thanks!!
Just found your site! Congrats on fabulous looking bread! I particularly like the ‘dough doubler’ I think I can find it at Sam’s Club.
Also, I have the bread slicer guide! Sadly,I don’t think they make it anymore…*sigh*
Looking forward to more posts!
Love your commentary, so hilarious! I just saw Ina's recipe for this chicken and made it sunday…. and now will make a sandwich from it because of you! Thank you!
I love honey in bread. It turns out so yummy! I also love a simple chicken salad. Not how the new wave is adding nuts and cranberries. Keeping it simple is my favorite. I am on a kick to make my own bread. We go through so much in my house. My mom always made her own so I guess I should to! Thank you for sharing!
Warmest Regards,
Annamaria
Just made this and let me just say that we've already eaten half of one loaf! So, so good! I made just a few ingredient swaps for our needs: subbed unsweetened vanilla almond milk for the condensed milk and used coconut oil instead of the shortening. The texture and flavor is out of this world! Moist and fluffy on the inside while a slight crispness to the crust. Will definitely make this again!! Thanks for the recipe!!
That should be for the evaporated milk, not condensed milk. Sorry about that 🙂
Well, those are some interesting adaptations and I'm sooooooo glad they worked for you. I was just thinking about making a loaf of this again. Thanks for letting me know.
Debby