With it’s soft texture, hint of honey and hearty whole wheat flavor, Honey Whole Wheat Bread tastes fantastic and will keep fresh for several days.
Best Homemade One Hour Whole Wheat Bread. This recipe will become a staple in your home at no time at all.
Course: Bread Keyword: whole wheat bread Servings: 24 Calories: 184 kcal Author: Melissa Stadler, Modern Honey
Ingredients
3/4 cup (6 oz, 180ml) warm water
1 packet (2 1/4 teaspoons, 7g) dry yeast
2 cups (10 oz, 280g) bread flour (to add fiber, we like to choose whole wheat bread flour)
1 cup (8 oz, 240ml) whole milk
2 tablespoons honey
1 1/2 teaspoons table salt
1 1/2 cups (7.5 oz, 210g) stone ground whole wheat flour
1 egg for egg wash
Sesame seeds for garnish (optional)
Instructions
In the bowl of a stand mixer or in a large mixing bowl, combine the water, yeast and 1/2 cup of the bread flour to form a smooth batter. Cover the bowl and allow the mixture to rise for 1/2 hour.
Warm the milk in the microwave to about 37 o C or 100°F, close to body temperature. Add the milk, honey and salt to the sponge. Stir to combine.
Add the whole wheat flour and 1/2 cup of the bread flour. Stir until the batter looks like thick pancake batter. If using a stand mixer, switch to the dough hook.
With the mixer running, slowly add another 1/2 cup of the bread flour. Continue adding bread flour, a tablespoon at a time, until the dough will begin gather on the hook and clears the sides of the bowl. You may not need the last 1/4 cup of flour. Knead the dough for 4-5 minutes. If mixing by hand, add as much of the flour as you can in the bowl then finish kneading in the rest of the flour by hand.
Dump the dough onto a lightly floured surface. The dough should be soft and slightly sticky. Knead to form a smooth ball. If the dough is very sticky sprinkle a little more flour as you knead.
Place the dough in an oiled bowl, turning once to coat the dough. Cover and set aside in a warm spot to rise for about 1-1.5 hours until doubled in size.
Preheat the oven to 180 oC or 350°F. Grease a 23x13 cm or 9"x5" loaf pan with a very light film of vegetable oil or with baking spray.
Turn the dough out onto a floured surface. Without kneading out the air, gently push the dough to a 23cm or 9" rectangle. Tightly roll the dough from top to bottom to form a log shape. As you roll pinch the ends of the dough to form a tight roll.
Set the dough into the pan and cover with oiled plastic wrap. Set in a warm place and rise until the dough almost doubles in size, about 1 hour.
Use a sharp knife or razor to cut a 1.5 cm or 1/2" deep slash down the center of the loaf. Brush the dough with egg wash and sprinkle with seeds.
Bake about 30-35 minutes until golden brown and and a toothpick inserted in the center comes out clean. The interior temp should be about 90OC or 190°F.
Cool in the pan about 5 minutes before turning out onto a cooling rack. Cool to room temperature before slicing.
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