Soft Honey Whole Wheat Bread

I am very blessed to be able to work from home right now and have been using this time to increase my skill set and practice the art of bread making.

The last bread I made was white bread and it came out pretty well if I do say so myself. (just remember to let it cool before slicing). I decided to try my hand at standard whole wheat bread.

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Why do you punch down the dough when making bread?

Punching down the dough removes the large gas bubbles formed by the yeast during rising process. It also redistributes the yeast cells, sugar and moisture so they can ferment and rise the dough during the proofing stage.

How to shape loaf bread?

Roll out the dough to the same width as the length of the loaf pan. Then tightly roll the dough into a log. Tuck in the ends and pinch the side seems so it is smooth on all sides.

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Soft Honey Whole Wheat Bread

  • Author: hungrygirlinqueens

Scale

Ingredients

  • 1 1/2 cups warm water
  • 1/4 ounce active dry yeast (1 packet)
  • 1/4 cup honey
  • 3 tablespoons unsalted butter, softened
  • 4 cups whole wheat flour (you may need add 1/2 cup more)
  • 1 teaspoon salt 

Instructions

    1. Place the warm water in a bowl or measuring cup add honey and yeast on top. Set aside for 5 minutes to allow the yeast to proof.
    2. Set up the stand mixer with the dough hook. Add 2 cups of the flour, salt and butter and mix on low for 1 minute.
    3. Slowly add the water/yeast mixture until the dough is shaggy.
    4. Continue to beat on low speed and add the rest of the four and knead for 8 minutes.
    5.  Move dough onto a floured surface and knead for a couple more minutes until dough is smooth and elastic.
    6. Place dough in large greased bowl and cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.
    7. Punch down the dough and shape it into a loaf.
    8. Lightly mist a 9×5-inch loaf pan with non-stick spray.
    9. Roll dough into a log and place in prepared loaf pan, cover loosely with greased plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes.
    10. Preheat the oven to 350°F. 
    11. Uncover dough, and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.

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