There is nothing quite like pulling a loaf of homemade bread out of the oven. This honey wheat bread has a soft crumb, a subtle sweetness from real honey, and a golden crust that makes the whole house smell incredible. It is surprisingly simple to make, and once you try it, pre-made sandwich bread will never feel the same.
Ingredients
- 3 cups unbleached bread flour
- 1 cup whole wheat flour
- 2 tsp dry active yeast
- 3 tbsp Duck River honey
- 1 tsp Redmond Real Salt
- 2 tbsp butter, softened
- 1 cup warm water (about 110°F)
- ¼ cup warm milk
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- In a small bowl, combine the warm water and honey. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
- In a large bowl, whisk together the bread flour, whole wheat flour, and salt. Add the yeast mixture, warm milk, and softened butter. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan. Cover and let rise for another 30 to 45 minutes until the dough crests above the rim of the pan.
- Preheat oven to 375°F. Bake for 30 to 35 minutes until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove from the pan and let cool on a wire rack for at least 20 minutes before slicing.
Notes
- For a deeper wheat flavor, increase the whole wheat flour to 1.5 cups and reduce the unbleached bread flour to 2.5 cups.
- Brush the top of the loaf with melted butter right after it comes out of the oven for a softer crust.
- This bread freezes well. Slice it first and store in a freezer bag for up to 3 months.
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