Honey Whole Wheat Bread

This recipe can be found on our bags of conventional and organic Whole Wheat Flour.

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Votes: 59
Rating: 3.27
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Servings 29x5-inch loaves
Prep Time 30minutes
Cook Time 30minutes
Passive Time 100 - 120minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 59
Rating: 3.27
You:
Rate this recipe!
Servings 29x5-inch loaves
Prep Time 30minutes
Cook Time 30minutes
Passive Time 100 - 120minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Pour water into a large bowl or the bowl of a stand mixer and sprinkle yeast over top. Let sit until yeast dissolves, about five minutes. Stir in milk, honey and oil. Add all-purpose flour and whole wheat flour and stir by hand or with a dough hook until a dough forms, about 1 minute on low.
  2. Add the salt and knead dough until it is smooth and springy, about 10 minutes on medium speed.
  3. Form dough into a ball and place in a large bowl lightly coated with oil. Turn dough to coat with oil. Cover and let rise until doubled in size, about 1 hour.
  4. Transfer dough to floured surface. Divide dough in half and form into two balls. Preheat the oven to 425°F. Grease two 9 x 5-inch loaf pans. Gently press and shape each ball into a 9 x 9-inch square. Fold into thirds, like folding a letter. Pinch the seam closed and place loaf seam-side down in prepared pan. Cover and let rise for 40 – 60 minutes.
  5. Make three angled slashes on top of each loaf with a knife and place in oven. Immediately reduce heat to 375°F and bake until loaves are golden-brown and sound hollow when tapped, about 30 minutes. Remove from pans and let cool completely on wire rack.
Products Used in this Recipe
Recipe Comments

8 thoughts on “Honey Whole Wheat Bread

  1. Ellie

    This is basically a good bread recipe, and the one that appears on the flour package; however, the instructions under #4 need correction. Why turn on the oven when the bread dough still has to proof for 40 – 60 minutes?? Don’t pre-heat the oven until you’re close to baking time!

    Reply
    1. Recipe Specialist

      This recipe is correct in requiring a long oven pre-heat at a high temperature while the bread dough is rising. Following this instruction will improve oven spring and help create a better crust.

      Reply
      1. Gretchen

        I was confused as well about this. So, you DON’T put the dough in at 425*, but just have an empty oven for that long? Please answer.

        Reply
        1. recipe specialist

          Hi Gretchen,
          You will want to put your bread loaf in the oven when it is at 425° F. After you place the loaf in the oven and close the oven door, you will need to reduce the temperature per the instructions. The initial blast of high heat will help to jump start the intimidate rise of your bread as it provides a hot environment that will maximize yeast activity; it will also help yield a crispier crust. The additional temperature during the first few minutes of baking also helps to adjust for the heat that is lost when you first open the oven door.

          Reply
  2. Brian

    I find that the crumb is improved if I use 2 T shortening rather than 2T oil. OTOH, I think shortening is hydrogenated and not good for you? Oil lets you pick a healthy oil…

    Reply

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