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Honey Wheat Bread

This honey wheat bread combines the nutty warmth of whole wheat with the subtle sweetness of honey, creating a loaf that's tender, moist, and endlessly satisfying. It strikes the perfect balance between nutrition and flavor with a soft, moist crumb that stays fresh longer than most homemade loaves.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours 45 minutes
Servings: 12 slices
Course: Breads and Doughs
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/4 cups 300 ml warm water
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 2 1/4 teaspoons one packet instant yeast
  • 1 1/2 cups 210 grams whole wheat flour
  • 1 3/4 cups 220 grams all-purpose flour
  • 1 tablespoon sesame seeds or flax seeds for topping (optional)

Equipment

  • Stand mixer with dough hook attachment or mixing bowl and wooden spoon
  • 9x5-inch loaf pan
  • Kitchen scale
  • Instant-read thermometer
  • Bench scraper or dough knife
  • Kitchen towel for proofing
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Pour 1 1/4 cups of warm water (around 110°F) into your mixing bowl or stand mixer. Add 3 tablespoons of honey and 2 tablespoons of olive oil, stirring gently until the honey dissolves slightly into the water.
  2. Sprinkle 2 1/4 teaspoons of instant yeast over the warm honey water and let it sit for about 2 minutes without stirring. You'll notice the surface become foamy as the yeast begins to activate.
  3. Add 1 1/2 teaspoons of salt, then add 1 1/2 cups of whole wheat flour and 1 3/4 cups of all-purpose flour. Stir with a wooden spoon or use your stand mixer on low speed with the dough hook attachment for about 3 minutes until combined (or about 2 minutes by hand).
  4. If using a stand mixer, increase to medium speed and knead for 8 to 10 minutes until the dough becomes smooth and elastic. If kneading by hand, flour your counter lightly and knead for 12 to 15 minutes, pushing the dough away from you with the heel of your hand, folding it back, and repeating until smooth and elastic.
  5. Place the dough in a lightly oiled bowl and cover it with a damp kitchen towel or plastic wrap. Set it in a warm spot (around 75°F) for 1 to 1 1/2 hours until it doubles in size.
  6. Turn the risen dough out onto a lightly floured surface and gently press out excess air with your hands. Shape it into a rough rectangle about the size of your loaf pan. Starting from the short end, roll the dough tightly toward you, sealing the seam with the heel of your hand as you go.
  7. Place the shaped dough seam-side down into a lightly oiled 9x5 inch loaf pan. Cover loosely with a damp towel and let it rise in a warm spot for 45 minutes to 1 hour until the dough reaches about 1 inch above the rim of the pan.
  8. Preheat your oven to 375°F. Using a sharp bread knife or lame, score the top of the loaf with a single diagonal slash or an X pattern about 1/4 inch deep.
  9. If desired, lightly brush the top with water and sprinkle sesame seeds or flax seeds. Place the loaf in the preheated oven and bake for 35 to 40 minutes until the crust is a deep golden brown and the internal temperature reaches 205 to 210°F measured in the center with an instant-read thermometer.
  10. Remove the loaf from the oven and turn it out of the pan onto a wire cooling rack. Let it cool for at least 20 minutes before slicing.

Notes

Let your loaf cool completely before wrapping it for storage; trapping steam while it's still warm will soften the crust and make the bread go stale faster. Store at room temperature for up to 3 days or freeze for up to 3 months. The dough should feel soft but not sticky and should spring back slowly when poked with a floured finger.