Honey Wheat Bread Tutorial
This recipe is my favorite wheat bread recipe. It's slightly sweet and super soft! Perfect for sandwiches. Or on a plate with butter on top, like I eat it. Hello, I'm the Virtuous Wife and I'm addicted to this bread. Also, since this is a wheat bread, and the dough is very stiff, my Kitchenaid mixer would probably explode if I tried to make it knead two loaves of whole wheat bread dough. So, I'm doing everything by hand.
Ingredients
3 1/2 cups bread flour
2 1/2 cups whole wheat flour
2 Tablespoons dry yeast
1 Tbs salt
1 egg
1 cup milk (I used whole milk, but 2% will work)
1 cup water
1/2 cup honey
3 Tbs vegetable oil
Step 1
Combine 1 cup of bread flour, all of the whole wheat flour, the yeast, and the salt in a large bowl. Mix well.
Step 2
In a saucepan, heat the milk, honey, water, and vegetable oil until the temp is between 125-130 degrees.
Step 3
Pour the warmed milk and honey mixture into the flour mixture. Stir until combined. Add the egg.
Step 4
Start adding the remaining bread flour 1 cup at a time and work it into the dough.
Step 5
Turn it out and continue kneading the rest of the flour into the dough. Knead for about 6 minutes until all the flour is incorporated and you have a smooth dough.
Step 6
Place the dough ball into a large greased bowl, turn to grease both sides of the dough, cover with plastic wrap, and place the bowl in a cold oven with the oven light on. Let rise until double in size, about 1 hour.
Step 7
Once it's doubled in size, turn it out on a lightly floured surface and cut the ball in half (do not knead the dough after it's risen).
Step 8
Roll each half into a large rectangle, and fold the dough rectangle like you would a letter going into an envelope, pressing dough seams to seal. Tuck in the edges and put seam side down into greased loaf pans. Oh and that's Marie, she's saying "Yo!"
Step 9
Cover with plastic wrap and put back into the cold oven and let rise until double in size. About 30 minutes. Once they double in size, remove from the oven and preheat the oven to 375 degrees. Bake for 25-35 minutes until they are golden brown and sound hollow when you tap them.
Step 10
Once they are done, take a chunk (2 tbls) of butter and rub over the top of the loaves. Be generous. This will give you a soft sandwich bread like crust.
Step 11
Turn out of the pans and allow to cool completely before slicing. This bread freezes well, just wrap tightly in plastic wrap and freeze, allow to thaw to room temp when you are ready! Yum!
Ingredients
3 1/2 cups bread flour
2 1/2 cups whole wheat flour
2 Tablespoons dry yeast
1 Tbs salt
1 egg
1 cup milk (I used whole milk, but 2% will work)
1 cup water
1/2 cup honey
3 Tbs vegetable oil
Step 1
Combine 1 cup of bread flour, all of the whole wheat flour, the yeast, and the salt in a large bowl. Mix well.
Step 2
In a saucepan, heat the milk, honey, water, and vegetable oil until the temp is between 125-130 degrees.
Step 3
Step 4
Step 5
Turn it out and continue kneading the rest of the flour into the dough. Knead for about 6 minutes until all the flour is incorporated and you have a smooth dough.
Step 6
Place the dough ball into a large greased bowl, turn to grease both sides of the dough, cover with plastic wrap, and place the bowl in a cold oven with the oven light on. Let rise until double in size, about 1 hour.
Step 7
Once it's doubled in size, turn it out on a lightly floured surface and cut the ball in half (do not knead the dough after it's risen).
Step 8
Roll each half into a large rectangle, and fold the dough rectangle like you would a letter going into an envelope, pressing dough seams to seal. Tuck in the edges and put seam side down into greased loaf pans. Oh and that's Marie, she's saying "Yo!"
Step 9
Cover with plastic wrap and put back into the cold oven and let rise until double in size. About 30 minutes. Once they double in size, remove from the oven and preheat the oven to 375 degrees. Bake for 25-35 minutes until they are golden brown and sound hollow when you tap them.
Step 10
Once they are done, take a chunk (2 tbls) of butter and rub over the top of the loaves. Be generous. This will give you a soft sandwich bread like crust.
Step 11
Turn out of the pans and allow to cool completely before slicing. This bread freezes well, just wrap tightly in plastic wrap and freeze, allow to thaw to room temp when you are ready! Yum!
Comments
So, how would you adapt the recipee?
- Ptite
And yes, this can be frozen. Let the loaf cool completely then wrap tightly in Saran Wrap. It will keep for up to 3 months in the freezer. I make two loaves a week, eat one, freeze one.
How do you sub it? all whey? or something like half whey, half milk?
Tried a whey bread recipe once, family didn't care for it. Thought I'd try this one.
-Bonnie