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Honey Whole-Wheat Bread

Honey Whole-Wheat Bread


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Strange things appear in the ingredients list of store-bought bread, including sugarcane fiber, dough conditioners, and distilled monoglycerides. Make your own from simple ingredients instead.

Eating healthy should still be delicious.

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Honey Whole-Wheat BreadHands-on time: 24 min. Total time: 4 hr. 9 min.

Ingredients2 packages dry yeast (4 1/2 teaspoons)1/2 cup honey, divided3 cups warm water (100° to 110°)22.6 ounces bread flour (about 4 3/4 cups)16.6 ounces whole-wheat flour (about 3 1/2 cups)3 tablespoons butter, melted2 teaspoons saltCooking spray

Directions1. Dissolve yeast and 1/4 cup honey in warm water in bowl of a stand mixer; let stand 5 minutes.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Stir 19 ounces (about 4 cups) bread flour into yeast mixture. Add butter, salt, and 1/4 cup honey; beat 1 minute. Add whole-wheat flour, 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of remaining bread flour, 1/4 cup at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 15 minutes. Divide dough into thirds. Working with 1 portion of dough at a time (cover remaining dough to prevent drying), roll portion into a 14 x 7–inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4–inch loaf pan coated with cooking spray. Repeat with remaining 2 portions of dough. Cover and let rise 40 minutes or until dough rises 1-inch higher than tops of pans.

4. Preheat oven to 350°.

5. Bake loaves at 350° for 30 minutes or until loaves are lightly browned and sound hollow when tapped. Remove from pans; cool completely on wire racks.

Note: This recipe yields 3 loaves that freeze nicely. Once the bread has cooled, cut each loaf into 14 slices. Place each loaf in a zip-top plastic bag, remove as much air as possible, and store in the freezer for up to 3 months.

Serves 42 (serving size: 1 slice)CALORIES 115; FAT 1.5g (sat 0.6g, mono 0.4g, poly 0.3g); PROTEIN 3g; CARB 23g; FIBER 2g; CHOL 2mg; IRON 1mg; SODIUM 121mg; CALC 7mg

More Homemade Bread Ideas:


Honey Whole Wheat Bread

There is really nothing better than the smell of homemade bread rising and baking in the oven. There aren&rsquot too many things that taste better than homemade bread either.

We really love bread in this house and one of my favourite things in the world to do is bake it. There is something so satisfying about pulling a perfect loaf of home baked bread out of the oven, allowing it to cool just enough to handle, and then slathering it with butter.

This honey whole wheat bread is a perfect all purpose bread for toast and sandwiches. It is light and soft and has a nice crumb that holds up well to toasting, or loading with delicious sandwich fixings.

The whole wheat flour adds a nice texture and nuttiness, while the honey adds just a bit of sweetness.

HOT TIP: Make sure you knead the dough long enough so that it becomes smooth and elastic, generally around 8 minutes. Kneading the dough helps to form the gluten and give the bread it&rsquos chewy texture.


Recipe Summary

  • 3 1/2 cups warm water, 100 degrees to 110 degrees
  • 3 tablespoons honey
  • 2 packets active dry yeast
  • 4 cups bread flour, plus more for dusting
  • 3 cups whole-wheat flour
  • 1 cup wheat germ
  • 2 tablespoons salt
  • Canola oil, for bowls, plastic wrap, and pans

Combine warm water, honey, and yeast in a large liquid-measuring cup. Stir until dissolved. Let stand until foamy, about 10 minutes.

In a large bowl, whisk together 3 1/2 cups of the bread flour, the whole-wheat flour, wheat germ, and salt. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon, gradually drawing in the flour until well combined.

Remove the dough to a lightly floured surface. Knead in the remaining 1/2 cup bread flour a little at a time until dough is smooth and elastic, 10 to 15 minutes. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Transfer to a warm place, and let rise until double its original size, 1 to 1 1/2 hours.

Preheat oven to 400 degrees, with rack in center. Brush two 9-by-5-inch loaf pans with canola oil. Remove the plastic wrap from the dough. Turn the dough out onto a lightly floured work surface, and punch down. Divide dough into two equal pieces. Flatten one piece of dough into an oval, and roll up lengthwise. Place the roll, seam-side down, into a prepared pan. Repeat process with second piece. Cover with oiled plastic wrap. Place the loaves in a warm place, and let rise again until doubled in size, 30 to 45 minutes.

Bake until deep golden brown, 50 to 60 minutes (the loaves will sound hollow when tapped on the bottom). Transfer pans to a rack, and let cool 5 minutes. Invert the loaves onto the rack to cool completely.


TIPS on MAKING the BEST HOMEMADE ONE HOUR WHOLE WHEAT BREAD:

  1. Let your YEAST PROOF . The key is to use very warm water (about 110 degrees). Adding honey to the yeast helps it proof even faster. Let the yeast proof for at least 5 minutes. Remember to always use fresh yeast. You will know the yeast is working when it starts to form a creamy foam on the surface.
  2. Use WHOLE WHEAT FLOUR or half white bread flour and half whole wheat flour. If you have a wheat grinder, you can grind your own wheat. If not, look for organic whole wheat flour. You can always use half white flour and half whole wheat flour if you like a lighter bread.
  3. Use a STAND MIXER . This bread recipe is easiest with a stand mixer such as a Bosch. I love my Bosch mixer because it makes this bread so much easier! This is a huge time saver as you knead the bread for 10-12 minutes in the mixer. It saves you from doing it yourself! If you don’t own a stand mixer, you can knead the bread dough by hand. Click here to get a good deal on a Bosch mixer.
  4. Let RISE in WARM OVEN. This expedites the rising process and cuts the time in half. Set the oven to about 200 degrees and let the bread rise for approximately 20 minutes or until double in size. Here are my favorite loaf pans.
  5. BAKE until GOLDEN BROWN . Heat the oven to 350 degrees and bake until golden on the outside. Remove from oven and spread butter over top of loaves to give moisture and shine.

Once you remove the hot homemade whole wheat bread from the oven, remove from pans and spread with butter and jam.


Honey Whole Wheat Bread

This bread is simple, yet amazingly tasty and hearty.

Ingredients

  • 1-½ cup Warm Water (110-115˚)
  • 2-¼ teaspoons Dry Active Yeast
  • ½ cups Honey, Divided Into Two 1/4 Cup Portions
  • ½ Tablespoons Salt
  • 2 Tablespoons Melted Butter
  • 3-½ cups Whole Wheat Flour

Preparation

You’ll need a flat clean work surface and a large loaf pan (9࡫), and, of course, an oven!

Start off by putting the yeast in a large bowl.

Measure out 1 1/2 cups of water and heat it up to 110˚-115˚. (I heated mine in the microwave for about 25 seconds. This can take time to get the temperature right, but it’s really important.)

Pour it into the yeast that’s waiting patiently in the bowl. Add 1/4 cup of honey and give it a stir! Let it sit for 5-10 minutes or until it starts to bubble a bit. Measure out your other ingredients in the meantime. Pour the other 1/4 cup of honey into the water/yeast mixture and stir. Add the 2tbsp of melted butter and stir again. Add the salt and stir yet again.

Okay, now it’s time to add the flour. You should do this 1 cup at a time and not add the next cup until it’s at least moistened.

It should form a ball. If it’s sticking to the side of the bowl, add a sprinkle of flour until it can easily form a ball. (I usually have to add about an additional 1/4 cup.)

If you haven’t already, form into a ball in the bowl. Cover with a kitchen towel and let it rise for 1 hour.

Flour a surface with a good amount of flour. You don’t want it to stick to the counter! After the hour has passed, the dough should have doubled in size. Time to knead!

You can use your own method, but I found that the fold over, punch down, then rotate 90˚ works best.

Do this for 3 minutes. It will become increasingly harder to fold. After 3 minutes is up, form into a loaf shape to place into the pan.

Before you place it in the pan, grease the pan with a little Pam or your preferred greasing agent.

Place the dough in the pan and “punch” the dough down so it touches all four sides.

Cover with a kitchen towel and let it rise for 30 minutes. During some point during these 30 minutes, turn your oven on and preheat to 350˚.

Place the lovely loaf in the oven. After 30-35 minutes, it should be done!

Take it out of the pan, and let it cool on a wire rack. Then…

Slice it up! (Note: It’s best to slice it after it cools, though the smell is incredibly tempting! Just wait. It’s hard to cut when it’s warm.)


Wheat Bread Quick Facts

Did you know that 70 different kinds of bread were consumed in the first millennia B.C? This was even before the time of Jesus, and back in the Old Testament, several Bible verses mentioned bread a number of times. Bread has definitely been a part of the human diet for thousands of years!

And today, we have various kinds and varieties of bread to enjoy. Raisin cinnamon bread, banana, sourdough, artisan, rye, the list goes on!

Today, we will focus on this honey whole wheat recipe that I’ve been making for years. I’ve even taught this bread making class in churches around the country for the last decade. It's definitely a favorite!

Now, it’s your turn to bring the aroma of fresh baked bread from this whole wheat bread recipe into your kitchen. I guarantee this will be an instant favorite!

I have 2 whole wheat bread machine recipes for you today, and while they’re both whole wheat with honey, the first one is for 5 loaves and the second is for one loaf. You can use a bread machine or hand knead your loaves!

Wait - 5 loaves? Yes! It may sound a lot but if your family doesn’t use it up, you can certainly share it. Ask the Lord, “who do you want me to share this bread with?” Share the bread the same way Jesus shared bread with his apostles and friends.

That’s the beauty of bread in scripture and how you can live the true meaning of the breaking of bread in the Bible!


Whole Wheat Oatmeal Honey Bread

I need to let you in on a little secret. I have become the biggest bread snob ever. Seriously. When I began baking bread on occasion a few years ago I had no idea that I how much I would enjoy it. Nor did I know how deep I would get into it. I’ve made bagels, ciabatta, rolls, yeast breads, pizza dough and the list goes on.

I have quite a few things on my list that I want to try but it’s amazing what a little passion can do. I was determined to conquer yeast breads. And I’m guessing I could at this point say I have. Definitely haven’t conquered the more advanced breads but I’ve done quite a bit as a home baker working with a traditional oven.

One day in my far off dream I’ll be able to bake 20 loaves at a time in a commercial oven with real steam. Ahh….be still my heart. How about this one? It’s fabulous!

OK. Now you find out what makes me happy. How about you?

Where on the road of bread baking, are you? Never tried before, beginner, intermediate or advanced. Go ahead tell us your fame or wanna be fame. I’d love to hear. Maybe I can learn a few tips or we could all learn a new thing or too about this bread world.

TOP 3 Reasons for making this RECIPE

  1. It’s the perfect sandwich bread.
  2. You’ll never know that it’s made with whole wheat.
  3. Made with nature’s best honey.

Til we meet and eat again,

FOLLOW ALONG : Gather for Bread

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Hy-Vee Recipes and Ideas

Why buy honey whole wheat bread when you can make it? Our easy recipe is perfect for beginner and advanced bakers.

Recipe Tags

Servings and Ingredients

Ingredients

Things To Grab

  • Large bowl
  • Saucepan
  • Whisk
  • Thermometer
  • Plastic wrap
  • 8x4x2-inch loaf pan
  • Silicone pastry brush
  • Wire cooling rack

Directions

Dissolve yeast in warm water set aside. Place 2 tablespoons butter in a large bowl. Heat milk in saucepan to a simmer pour over butter in bowl. Whisk until butter is melted. Whisk in whole wheat flour and honey. Cool to 105 to 115 degrees. Add yeast mixture, egg, and salt. Stir in as much all-purpose flour as you can.

Related Content, How-To

Turn out dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning to grease surface of dough. Cover let rise in a warm place until double, 1-1/4-to-1-1/2 hours.

Punch down dough. Turn out onto a lightly floured surface. Cover let rest 10 minutes. Lightly grease an 8x4x2-inch loaf pan. Pat dough into oval shape. Fold top third of dough toward center, then fold bottom third on top of layers. Pinch seams together. Place, seam side down, in prepared pan. Cover and let rise in a warm place until nearly double, 30 to 45 minutes.

Preheat oven to 350 degrees. Bake for 35 minutes. Loosely cover with foil to prevent over-browning. Bake 5 to 10 minutes more or until internal temperature reaches 205 to 210 degrees. Bread should sound hollow when tapped. Remove bread from pan. Lightly brush top of loaf with additional butter. Cool completely on a wire rack.


  • 3/4 cup (6 oz, 180ml) warm water
  • 1 packet (2 1/4 teaspoons, 7g) dry yeast
  • 2 cups (10 oz, 280g) bread flour
  • 1 cup (8 oz, 240ml) whole milk
  • 2 tablespoons honey
  • 1 1/2 teaspoons table salt
  • 1 1/2 cups (7.5 oz, 210g) stone ground whole wheat flour
  • 1 egg for egg wash
  • Sesame seeds for garnish (optional)
  1. In the bowl of a stand mixer or in a large mixing bowl, combine the water, yeast and 1/2 cup of the bread flour to form a smooth batter. Cover the bowl and allow the mixture to rise for 1/2 hour.
  2. Warm the milk in the microwave to about 100°F, close to body temperature. Add the milk, honey and salt to the sponge. Stir to combine.
  3. Add the whole wheat flour and 1/2 cup of the bread flour. Stir until the batter looks like thick pancake batter. If using a stand mixer, switch to the dough hook.
  4. With the mixer running, slowly add another 1/2 cup of the bread flour. Continue adding bread flour, a tablespoon at a time, until the dough will begin gather on the hook and clears the sides of the bowl. You may not need the last 1/4 cup of flour. Knead the dough for 4-5 minutes. If mixing by hand, add as much of the flour as you can in the bowl then finish kneading in the rest of the flour by hand.
  5. Dump the dough onto a lightly floured surface. The dough should be soft and slightly sticky. Knead to form a smooth ball. If the dough is very sticky sprinkle a little more flour as you knead.
  6. Place the dough in an oiled bowl, turning once to coat the dough. Cover and set aside in a warm spot to rise for about 1-1.5 hours until doubled in size.
  7. Preheat the oven to 350°F. Grease a 9"x5" loaf pan with a very light film of vegetable oil or with baking spray.
  8. Turn the dough out onto a floured surface. Without kneading out the air, gently push the dough to a 9" rectangle. Tightly roll the dough from top to bottom to form a log shape. As you roll pinch the ends of the dough to form a tight roll.
  9. Set the dough into the pan and cover with oiled plastic wrap. Set in a warm place and rise until the dough almost doubles in size, about 1 hour.
  10. Use a sharp knife or razor to cut a 1/2" deep slash down the center of the loaf. Brush the dough with egg wash and sprinkle with seeds.
  11. Bake about 30-35 minutes until golden brown and and a toothpick inserted in the center comes out clean. The interior temp should be about 190°F.
  12. Cool in the pan about 5 minutes before turning out onto a cooling rack. Cool to room temperature before slicing.

Honey Whole Wheat Bread Recipe

If you can bake cookies, you can bake bread. You don’t need a bread machine, a rolling pin or a wheat grinder. You don’t even have to get your hands messy! Baking bread is so much easier than you might think, and this post will tell you exactly how to get that first loaf in the oven.

The majority of conventional breads contain 20+ ingredients including preservatives and dough conditioners. This simple recipe for Organic Honey Whole Wheat Bread contains just 6 ingredients and requires a mere 10 minutes of hands-on time. Making the switch to homemade bread is an easy way to eliminate unnecessary chemicals and fillers from your family’s diet (and your kitchen will smell so wonderful on baking days!).

To get started, gather the following equipment:

  • 2 loaf pans (I love Emile Henry’s artisan loaf pans)
  • a stand mixer with a kneading hook
  • measuring spoons
  • solid and liquid measuring cups
  • a rubber scraper

First, combine 2 C hot water, 1/3 C grapeseed oil, 1/2 C honey and one egg in a Kitchen Aid (or similar) stand mixer. Mix well with the paddle or whisk attachment. (Note: if you want to eliminate egg from the recipe simply increase the oil to 1/2 C).

To the liquid ingredients, add 3 1/2 teaspoons fast-acting yeast, 2 teaspoons salt, and 3 cups flour (King Arthur Organic 100% Whole Wheat Flour is a good option).

Tip: Don’t shake your flour container or shimmy the measuring cup doing so causes the flour to settle and you’ll end up with more flour than the recipe calls for. Instead, gently scoop the flour from its container, then use the flat edge of a knife for a clean measure.

Next, remove the paddle attachment and connect the kneading hook. Add the remaining 2 cups flour. Set the mixer to medium-low and let it spin for 10 minutes. Your dough will be thicker than cake batter but not quite as thick as cookie dough.

Divide the dough into two even parts place each into its own greased loaf pan. Let the bread rise on the counter for 30 minutes. It’s not necessary to cover the dough (unless you have little taste-testers who might try to snitch!).

Once the dough has doubled in size, place the pans into a 350 degree, preheated oven. (The loaves can bake side-by-side in one oven.) Set the timer for 31 minutes (yes, 31!).

Remove the bread from the oven, let it cool for a bit, then use a thin, sharp knife to loosen each loaf from its pan. Gently turn the bread onto a cooling rack and slice when ready to serve.

Since this bread doesn’t contain preservatives, you’ll want to keep it in the refrigerator in a sealed bag and use it within about 5 days. If you need a reason to use it quickly, this bread makes fantastic French Toast!

Once you’ve mastered the basic whole wheat recipe, try modifying it to suit your tastes. I’ve had great success turning it into Cinnamon-Raisin Bread by adding cinnamon and raisins in the final step. Nuts and dried cranberries would be delicious additions, too. It’s also easy to make pull-apart rolls from this dough: place three small balls of dough into individually greased muffin tins and bake at 350 degrees until golden brown. If you’re feeling fancy, sprinkle the dough with garlic and sea salt before baking! Delish!

Kristen and her husband have four children she is also the founder of The Daily Mom App, a news app designed specifically for busy moms.


Recipe Summary

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup plus 3 tablespoons warm water (100° to 110°)
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • ⅓ cup wheat germ
  • 2 tablespoons honey
  • 1 ½ teaspoons salt
  • Cooking spray

Dissolve yeast and warm water in a large bowl let stand 5 minutes.

Lightly spoon flours into dry measuring cups level with a knife. Combine flours in a bowl. Add 1 cup flour mixture, wheat germ, honey, and salt to yeast mixture. Stir until blended. Gradually add remaining flour mixture.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 to 8 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down place on a lightly floured surface. Knead about 10 times, and roll into a 12 x 7-inch rectangle. Starting at short side, roll up jelly roll fashion to form a loaf. Place loaf, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.

Bake at 375° for 35 to 40 minutes or until loaf sounds hollow when tapped. Remove from pan, and cool on a wire rack.



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