Homemade Honey Whole Wheat Bread

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.

Course Bread

Cuisine American

Keyword Honey Whole Wheat Bread

Prep Time 30

Cook Time 25

Dough Rising Time 1 30

Total Time 2 25

Servings slices

Calories 181kcal

Author Debby - www.AFeastfortheEyes.net

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 9x5 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

If using instant yeast, no need to proof it before making the dough. Simply add the instant yeast to the dry ingredients. Don't decrease the amount of water, though.

Nutrition