Honey Wheat Bread

Honey Wheat Bread

 

Over the last two years, I’ve been steadily trying to cook more and more from scratch, and buy less foods with preservatives in them. One thing I’ve never managed is bread. Thankfully, my fiancee loves baking, and made this honey wheat bread for me to blog (and eat!). It’s absolutely delicious, and while it takes a long time, most of that is time to let it rise. Give it a try, and stop buying factory-made bread!

First, make a ‘sponge’ which gives some of the flour, the yeast, honey, and water time to develop together before kneading. Mix together 2 cups of the whole wheat flour, 2 tablespoons of the active dry yeast, 1 1/2 cups of water heated to approximately 100°F, and 3/4 cup honey.

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Mix until ingredients are fully combined, but since this is not the kneading stage, don’t mix for more than a few minutes. Cover with a towel and place the bowl somewhere warm (the oven with the light on, but not the heat turned on, works) for 1 1/2 hours.

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Add 3 1/2 cups whole wheat flour, 1 tablespoon of dry active yeast, and 1 tablespoon of salt. Stir mixture with your hands until the ingredients are thoroughly blended and tend to form a ball that breaks away from the sides of the bowl. If the dough sticks to your hand to the point of making it difficult to pull away, then add more flour. If the dough feels stiff and doesn’t stick at all, then add a teaspoon of water at a time until the dough feels good.

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Transfer the dough to a lightly floured flat surface. Now the kneading process begins. Start with the palm of your hand pushing down away from you on the center of the dough, folding over and then turning the dough a quarter of an turn with your other hand. Continue the process of pushing, folding, and turning until the dough has a smooth, satiny elastic texture. Again, add more flour if the dough feels very sticky. Expect to knead for approximately 10 minutes. If using a mixer, knead for 5-8 minutes. Shape dough into a loaf-like shape and place in your loaf pan.

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Bake for 45 minutes, or until a deep golden brown on top.

Honey Wheat Bread

Honey Wheat Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baking
Serves: 1 loaf
Ingredients
  • 5½ cups whole wheat flour (stone ground, high protein preferred)
  • 1½ cups warm water (approximately 100 degrees)
  • ¾ cup honey
  • 3 tablespoons active dry yeast
  • 1 tablespoon salt
Instructions
  1. Mix 2 cups whole wheat flour, 2 tablespoons active dry yeast, warm water, and honey until fully combined. This is not the kneading stage, so do not mix for more than a couple of minutes. Cover with a towel and place the bowl somewhere warm (a good place is the oven with it off, but the oven light on) for 1½ hours.
  2. Once the dough has risen, add 3½ cups more whole wheat flour, 1 tablespoon of active dry yeast, and 1 tablespoon of salt. Stir the mixture with your hands until the ingredients are thoroughly blended and tend to form a ball that breaks away from the sides of the bowl. If the dough sticks to your hand to the point of making it difficult to pull away, add more flour. If the dough feels stiff and doesn't stick at all, then add a teaspoon of water at a time until the dough feels good.
  3. Preheat the oven to 350°F.
  4. Transfer the dough to a lightly floured surface and knead for approximately 10 minutes (or 5-8 with a stand mixer). To knead, start with the palm of your hand pushing the dough away from you on the center of the dough, fold over, and then turn the dough a quarter of an turn with your other hand. Continue this process of pushing, folding, and turning until the dough has a smooth, satiny elastic texture.
  5. Shape to fit loaf pan
  6. Bake for 45 minutes.

 

{ 2 comments… add one }

  • Mary S February 18, 2014, 4:58 am

    Is it 1/4 c honey or 3/4 c honey. In the list of ingredients the amt. is different than in the description paragraph. I used 1/4 and noticed too late in another area it mentioned 3/4 My bread was very difficult to knead and was extremely dry.

    Reply
    • Cooking Madly February 18, 2014, 9:21 am

      I’m sorry, you’re right. I made a mistake typing up the recipe at the end, it is 3/4 cup honey. I’ve fixed it now, sorry for the mistake.

      Reply

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