Whole Wheat Honey Bread is a hearty, healthy bread, that has a slightly sweet flavor from the honey. We love toasting thick slices and adding butter and jam. So tasty!
Keyword whole wheat honey bread
Prep Time 30minutes
Cook Time 25minutes
Total Time 2hours25minutes
Author Sue Ringsdorf
1Tablespoonyeast- I use Red Star Active Yeast
1cupwarm water- not hot, not cold
1/4cupflaxseed meal- optional
2 1/2cupswhole wheat flour
1 2/3cupsall-purpose flour- or to right consistency
few pats of butter- to brush on top after baking
Prepare the yeast mixture. Combine the yeast, sugar, and the warm water in a large mixer. Be careful to use WARM water, not hot. If the water is too hot, the yeast will disappear and you can't make bread without yeast. Mix and let sit for about 15 minutes to get the yeast working.
Add the honey, oil, salt, and cold water. Stir with a spatula. Attach dough hook to mixer and add the flaxseed meal and the whole wheat flour. Start the mixer and mix until fully combined.
Then add one cup of all-purpose flour, and gradually add more (between 1.5 - 2 cups) to desired consistency. You want the bread dough to be slightly sticky but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for several minutes after you get the right consistency.
Grease a medium-sized bowl with canola oil. Add dough to the bowl, making sure you smooth it into a ball. Cover the dough with a clean dish towel and set it in a warm corner of your kitchen. Let the dough rise until doubled in size.
Punch down the dough - by pushing down with your fists in the middle of the dough, pulling the outer edges in towards the middle. Re-grease the bowl with oil and place the dough with smooth side up. Let rise until doubled in size again.
Form dough into two large loaves. Use same punch down method for each loaf, making sure smooth side is facing up. Let loaves rise again until doubled in size.
Bake loaves on 350 degrees for approximately 35 minutes or until bottom is browned nicely. Remove from pans to wire racks and brush tops with butter.
Cool completely before storing in storage/freezer bags. This bread freezes well.