I have to say that I am quite proud of my loaf of bread that I made today! It turned out so pretty and actually looked like bread! LOL
Honey Wheat Bread
Ingredients
- 2 packages regular active dry yeast
- ¼ cup warm water (105°F to 115°F)
- ½ cup honey
- ¼ cup butter or margarine, softened
- 3 teaspoons salt
- 2½ cups very warm water (120°F to 130°F)
- 4½ cups Gold Medal® whole wheat flour
- 2¾ to 3¾ cups Gold Medal® all-purpose flour
Instructions
- In large bowl, dissolve yeast in ¼ cup warm water. Add honey, butter, salt, 2½ cups very warm water and 3 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1½ cups whole wheat flour.
- With spoon, stir in 2¼ to 2¾ cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
- On lightly floured surface, knead in remaining ½ to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
- Generously grease 2 (8×4- or 9×5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
- Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.
3 Responses to Honey Wheat Bread
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Hi! I am Jen--a wife to the most amazing man ever and a homeschool mom to one teenager. I just graduated my oldest.
I have been blogging since 2007. I love to watch movies, spend time in the kitchen, crochet, dance, drink coffee, and lay on the beach. Between recipes, reviews, and hilarious life story moments you'll find many helpful posts on this blog. Welcome, pull up a chair and stay for a while!
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Jennifer Sikora
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I make my own homemade 100% whole wheat bread. I use some wheat gluten in it. I also do the dough in the bread machine. Then I let it rise again in the oven and bake it. It turns out really well and soft.
Hi,
I found you while reading Balancing Beauty and Bedlam. I make fresh ground whole wheat bread often and have found if you use 2 tablespoons wheat gluten in a standard 1-loaf recipe you will get a lighter loaf of bread. I purchase my wheat gluten from my local Wal-Mart store for less than $1.25 a box and I store it in the fridge or freezer to keep it fresh.
Thank you Jennifer. I’m glad you found HBHW and this bread recipe. The loaf looks lovely, by the way.
HBHW is under some re-construction right now. I hope your readers will stop by also, but I have to beg everyone’s patience. Thanks again for letting your readers know about this recipe on HBHW.