Moist Honey Whole Wheat Bread
Submitted by edgabusi
100% whole wheat sandwich bread sweetened with honey for tender crumb and subtle sweetness. Makes 2 tall loaves with nutty flavor and soft texture that stays fresh for days.
YIELD
40 servingsPREP
2 hrsCOOK
50 minREADY
3 hrsHoney is the moisture secret that makes this 100% whole wheat bread tender instead of dense.
The technique starts with heating liquids to exactly 120-130°F, activating yeast quickly for a strong first rise, then two careful 50-minute rises build structure for sky-high loaves.
Brushing warm loaves with melted butter creates a soft, glossy crust that begs for slicing.
Chef Tips
- Temperature precision matters: Heat the milk-water-butter-honey mixture to exactly 120-130°F. Use an instant-read thermometer for accuracy.
- 10-minute rest relaxes gluten: After the first mix, let dough rest 10 minutes before kneading. This makes kneading easier and prevents adding too much flour.
- Brief kneading for whole wheat: Unlike white bread, whole wheat needs only 3 minutes of kneading. Longer breaks down the bran and creates tough texture.
- The hollow sound test: Tap the bottom of the baked loaf. It should sound hollow when fully cooked through.
Variations
- Add ¼ cup sunflower or pumpkin seeds to dough for crunchy, nutty texture
- Replace 1 cup whole wheat flour with rye flour for earthier, tangier bread
- Brush tops with egg wash before baking for darker, shinier crust
Ingredients
Directions
Combine 3 cups flour, yeast, and salt in a mixing bowl; stir and set aside.
Combine milk, water, butter, and honey in a medium saucepan; place over low heat, stirring constantly, until mixture reaches 120 degrees to 130 degrees.
Stir milk mixture into flour mixture, and beat at medium speed of an electric mixer 2 minutes or until smooth.
Stir in enough remaining flour to make a stiff dough.
Turn dough out onto a lightly floured surface; let dough rest 10 minutes.
Knead dough until smooth and elastic (about 3 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85 degrees), free from drafts, for 50 minutes or until dough has doubled in bulk.
Punch dough down, and divide in half; shape each portion into a loaf.
Place in 2 well-greased 9- x 5- x 3-inch loaf pans.
Cover and let rise in a warm place, free from drafts, 50 minutes or until doubled in bulk.
Bake at 375℉ (190℃) for 35 to 45 minutes or until loaves sound hollow when tapped.
Brush loaves with melted butter.
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