Soft Homemade Honey Wheat Bread
A tender, lightly sweet whole wheat bread made with honey and warm milk. Soft enough for sandwiches, simple enough for beginners, and genuinely satisfying to bake from scratch.
Equipment
- 9x5 inch loaf pan
- Large mixing bowl
- Wire cooling rack
Ingredients
- 2 1/4 tsp active dry yeast 1 standard packet
- 1 cup whole milk warm, around 110°F
- 3 tbsp honey
- 2 tbsp unsalted butter softened
- 1 tsp fine salt
- 1 1/2 cups whole wheat flour
- 1 to 1 1/4 cups bread flour plus extra for kneading
Instructions
- Proof the yeast: Combine warm milk and honey in a large bowl. Sprinkle in the yeast and let sit 8 to 10 minutes until foamy.
- Mix the dough: Stir in softened butter and salt. Add whole wheat flour and mix well. Gradually add bread flour until a soft, slightly sticky dough forms.
- Knead: Turn dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour until doubled in size.
- Shape: Punch down the dough, shape into a log, and place in a greased 9x5 inch loaf pan.
- Second rise: Cover and let rise again for 45 minutes until dough crowns above the pan edge.
- Bake: Preheat oven to 350°F. Bake for 30 to 35 minutes until deep golden brown and hollow-sounding when tapped.
- Cool: Remove from pan and cool on a wire rack for at least 20 minutes before slicing.
Notes
- Milk temperature should be around 110°F - too hot will kill the yeast.
- Do not skip the second rise or the loaf will be dense.
- Freeze slices individually for easy toasting later.
- Maple syrup works as a 1:1 substitute for honey.