honey wheat bread

December 15th, 2008

Let’s start off the week with something warm and toasty, like say honey wheat bread. Doesn’t that just sound delicious? There’s something about the combination of honey and wheat that makes my stomach growl every time I see that flavor combination. Not only was the recipe tasty sounding, but I also had all the ingredients right there in my pantry. That made me happy.

I followed the directions and mixed all the ingredients together. I’ve tried all the no-knead recipes and I can’t deny that they’re super easy and delicious, but there’s something soothing about kneading dough. I kind of love it. After lots of tlc with the dough, I let it rise for a bit and then divided it and let it be for a while longer. Finally, after they had risen for a second time, I popped the loaves in the oven and let the magic happen.

Not long after I put them in the oven, the sweet scent of fresh bread started wafting through the apartment, something I just can’t get enough of. After a little less than half an hour in the oven, I opened the oven door to see two perfectly golden loaves. I set them out to cool for a bit, but it wasn’t long before temptation lured me to cut into one. Mmmm, there’s something totally amazing about bread just out of the oven. The texture of this bread was really delightful.. it was light on the tongue, with the crust kind of falling apart in your mouth after you bit into it. The honey was rather light, but you could taste traces of it here and there. I think next time, and there will surely be a next time, I’ll add more honey. It’s just a really nice, really easy loaf of bread to make and have around the house.

honey wheat bread
from allrecipes

2 cups warm water (110 degrees F/45 degrees C)
2 cups whole wheat flour
1 tablespoon active dry yeast
1 teaspoon salt
1/3 cup honey
1/3 cup vegetable oil
5 cups all-purpose flour

Dissolve yeast in warm water.
Add honey, and stir well.
Mix in whole wheat flour, salt, and vegetable oil.
Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes.
When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.

Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans, about 45 minutes.

Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

Comments: 5 Total

  1. Suzy

    January 10, 2009 at 11:11 pm

    I just made this and had a slice warm from the oven. It’s AMAZING!!! Seriously, this is the best bread I’ve ever baked. :)

  2. camille

    February 22, 2009 at 7:04 pm

    thanks for posting this and i love the recipes your collecting on your blog and plan on following in many of your footsteps…i tried this honey wheat bread recipe and i failed. i know i didn’t bake it long enough, but i felt like i went wrong before that. when kneading, i don’t think i ever got it to come together smoothly, although it was elastic. the bread didn’t rise very much, it barely filled the pans i was using. any breakmaking tips you could pass on would be great…by the way, this was my first attempt at breadmaking.

  3. Kelly

    February 22, 2009 at 7:40 pm

    let’s see… i’m no master bread maker by any means but there are a few things i could think of that may have gone wrong..

    -make sure to use both the whole wheat dough and the all-purpose dough

    -make sure your yeast is fresh.. i think yeast has a 3 month life span.

    -make sure to let the dough rise twice.

    -if you can’t seem to work all the flour together, it’s ok. if say, you can only work in 4 1/2 cups all purpose (in addition to the whole wheat) i think that’s probably ok.

    -i know altitude can also make a difference in breadmaking… if you’re in the mountains that could make a difference.

    i hope these suggestions help. good luck!

  4. JoJo Ramos

    July 13, 2010 at 9:25 pm

    Hey Kelly,
    My name is JoJo and I’m a Musical Theatre student in Missouri. I am making your bread right now as we speak. I hope mine turns out like yours because a my voice instructor ( Who was an opera singer at the Met in NY and travels back there every month to give voice lessons)( no she doesn’t teach the opera technique… more braodway…anyway) made my girlfriend and I some bread last week and it tasted sour… not bad sour just like extra sour dough bread. I want bread to eat with peanut butter and jelly and for breakfast.. so thats why I want this recipe to work out. I am a blogger as well but i have been sucking at putting up post. Perhaps your cooking adventures will give me inspiration to try new feats in the kitchen. Thanks for the recipe and happy baking/cooking

  5. Deanna

    February 13, 2011 at 9:52 pm

    This was my first effort at making a yeast bread and it came out fabulously! It took a LOT longer to rise (I’m sure due to something I did incorrectly). Also I’ll probably add a little more honey next time. Delicious! Thanks for sharing!

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