Recipe: foolproof honey wheat bread

bread

Is there anything better than the way homemade bread makes your house smell?  Actually, I guess eating the homemade bread is better.  Especially THIS bread.  I can’t even tell you how delicious it is.  And as far as breads go–this one is hard to mess up!!  I promise you.  YOU CAN MAKE THIS BREAD.  And you really should.  I have tried to stop buying bread and just making this recipe once a week instead, and when I have my crap together and schedule a morning with a three-hour window to be able to do so (usually on laundry day, since I’m home anyway…) life is a little sweeter.  Yes, it’s time consuming, but saves you money in the end that you can spend on the bigger-sized jeans you’ll need after not being able to stop eating this bread.

Honey Wheat Bread
Serves 15
Foolproof wheat bread with a slight sweetness to it that will keep you and your family wanting more.
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Prep Time
5 min
Cook Time
25 min
Total Time
3 hr
Prep Time
5 min
Cook Time
25 min
Total Time
3 hr
Ingredients
  1. 3 cups warm water
  2. 2 packages active dry yeast *
  3. 2/3 cups honey, divided
  4. 5 cups all purpose flour ^
  5. 5 tablespoons melted butter, divided
  6. 1 tablespoon salt
  7. 3-5 cups whole wheat flour ~
Instructions
  1. In a large bowl (I use my stand mixer**), mix warm water, yeast and 1/3 cup honey. Add 5 cups white flour and stir to combine. Let sit for 20 minutes or until big and bubbly.
  2. Mix in 3 tablespoons melted butter, 1/3 cup honey and salt. Stir in 3 cups wheat flour and knead on medium speed using the dough hook for about 5 minutes.
  3. Put some grease or oil on your hand and rub the dough ball and sides of the bowl, turning the dough so that all sides become oiled. Cover with a dishtowel and let rise for 1 hour in a warm place.
  4. Punch down and divide into 3 loaves. Place in greased 9x5 inch loaf pans and allow to rise for 30-60 more minutes, or until the loaves reach 1 inch above the pan.
  5. Bake at 350 degreased for 25-30 minutes (DO NOT OVER-BAKE!) Lightly brush the tops of the finished loaves with the remaining 2 tablespoons melted butter so the crust doesn't dry out.
  6. Cool completely then slice loaves before freezing or storing.
Notes
  1. *I use 4.5 teaspoons from a jar instead
  2. ^You can use less white flour here and add more whole wheat flour to make it healthier, but it will be denser and will not rise as much
  3. ~I use 3 cups whole wheat flour here to try to keep it lighter. If you prefer to add more wheat flour and less white flour, I've heard grinding your own wheat prevents it from being too heavy.
  4. **If you do not have a stand mixer, that is okay! Simply use a large mixing bowl and use your hands to incorporate the ingredients in each step. Once you're ready to add the wheat flour, mix in 2 cups and then turn it all out onto a heavily floured surface and knead in an additional one cup at a time until the dough is tacky to the touch but pulls away easily from the counter.
Adapted from preparednessmatters.blogspot.com
Adapted from preparednessmatters.blogspot.com
Hopes and Dreams http://cherishinghopesanddreams.com/

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