why make this recipe

This Simple Honey Wheat Bread is easy and mild. It uses whole wheat and honey for a gentle, sweet flavor. The dough is soft and easy to handle. You get two loaves that are great for sandwiches, toast, or plain with butter.

introduction

This recipe mixes warm milk, yeast, whole wheat, and bread flour. It uses a mixer with a dough hook or you can knead by hand. The bread rises twice and bakes to a soft, golden loaf. The steps are simple and clear for a baker at any level.

how to make Simple Honey Wheat Bread

Warm the milk to about 110–115°F. Put it in your mixer bowl. Sprinkle the instant yeast and 1 tsp sugar over the milk. Wait 5 minutes. The yeast should get foamy.
Add the warm water, whole wheat flour, 3 cups bread flour, shortening, honey, and salt to the bowl.
Fit the mixer with a dough hook. Knead on low for 2 minutes. Scrape the bowl as needed.
Add small amounts of the extra bread flour if the dough is too sticky. Stop when the dough is soft and slightly tacky but not stuck to your fingers. You may not need the full extra amount.
Knead on low for another 2 minutes when the dough feels right.
Shape the dough into a ball in the bowl. Cover with plastic wrap and a clean towel. Put it in a warm place to rise for about 1 hour, or until doubled. (Tip: turn your oven on low for 1 minute, then turn it off and place the bowl inside.)
Turn the dough onto a lightly floured surface. Knead by hand for 1 minute. Divide into two equal pieces.
Roll each piece slightly, then fold into thirds. Press with the heel of your hand, tuck the ends, and place seam-side down in two greased 9×5 pans.
Cover the pans lightly with plastic wrap. Let the loaves rise about 30 minutes.
Preheat the oven to 350°F.
Remove the plastic wrap. Brush the loaves with egg wash (1 egg whisked with 1 Tbsp water).
Bake at 350°F for about 30 minutes. Bread is done when it reaches 190°F with an instant-read thermometer.
Optional: Brush melted butter on the hot loaves for a softer crust.
Cool the loaves in the pans for 10 minutes, then remove to a cooling rack.
Let the bread cool at least 30 minutes before slicing.

Ingredients :

2 cups warm milk (about 110–115 degrees)
1-1/2 Tbsp instant yeast
1 tsp sugar
1/2 cup warm water
2-1/2 cups whole wheat flour
3 to 3-1/2 cups bread flour or all purpose flour (start with 3 and add more as needed)
3 Tbsp shortening (butter flavored works well)
1/4 cup honey
1 Tbsp salt
Egg wash: 1 egg whisked with 1 Tbsp water

Directions :

Activate yeast: warm milk, yeast, and 1 tsp sugar. Wait 5 minutes for foam.
Mix: add water, whole wheat flour, 3 cups bread flour, shortening, honey, and salt.
Knead in mixer: 2 minutes low, scrape, add flour if needed, then 2 more minutes.
First rise: form ball, cover, warm place, 1 hour or until doubled.
Shape: knead 1 minute, divide, roll, fold, tuck, place in two greased 9×5 pans.
Second rise: cover, 30 minutes.
Bake: brush with egg wash, bake at 350°F for ~30 minutes (190°F inside).
Cool: brush with butter if you like, cool 10 minutes in pans, then cool on rack 30+ minutes before slicing.

how to serve Simple Honey Wheat Bread

Slice and toast for breakfast.
Use for sandwiches or grilled cheese.
Serve warm with butter or jam.
Make croutons or breadcrumbs from stale slices.

how to store Simple Honey Wheat Bread

Keep at room temperature in a bread box or wrapped in plastic for 2–3 days.
For longer storage, slice and freeze in a sealed bag up to 3 months. Toast or thaw slices before serving.
Do not refrigerate. Refrigeration can dry the bread faster.

tips to make Simple Honey Wheat Bread

Measure flour by spooning into a cup and leveling. Too much flour makes dense bread.
Milk should be warm, not hot, to avoid killing the yeast.
Dough should be slightly tacky but not stick to your fingers.
Use an instant-read thermometer to check for 190°F for a fully baked loaf.
If your kitchen is cold, use the oven-warm trick: turn oven on low for 1 minute, then off, and place dough inside to rise.

variation (if any)

For a lighter loaf, use all bread flour instead of part whole wheat.
Add 1/4 cup rolled oats on top or in the dough for texture.
Stir in 2 tbsp melted butter instead of shortening for a richer taste.
Add 1/4 cup seeds (sunflower, flax) to the dough for extra crunch.

FAQs

Q: Can I use active dry yeast instead of instant?
A: Yes. Use about 2 tsp active dry yeast. Dissolve it in the warm water with the sugar first and let it foam before adding.

Q: Can I make one large loaf instead of two?
A: Yes. Use one 9×5×5 pan or a larger pan. Bake time may change—check the internal temperature for 190°F.

Q: How can I tell if the bread is done without a thermometer?
A: The crust should be golden and the loaf should sound hollow when you tap the bottom. A thermometer is more reliable.

Q: Can I knead by hand?
A: Yes. Knead about 8–10 minutes by hand until the dough is smooth and slightly tacky.

Q: Can I use all-purpose flour?
A: Yes. You can use all-purpose flour instead of bread flour, but the texture may be a bit softer.

Conclusion

If you want a similar classic take on honey wheat bread or want another easy recipe to compare, see this Honey Wheat Bread II Recipe – Allrecipes.