Whole Wheat Honey Bread
Prep Time: 10 Minutes, plus 1.5 hours rise time
Bake Time: 25 Minutes
Makes: 3 Loaves
3 Cups warm water
4.5 teaspoons (2 packets) active dry yeast
1/3 Cup honey
5 Cups bread flour
3 Tablespoons melted butter
1/3 Cup honey
1 Tablespoon salt
3.5 Cups whole wheat flour
2 Tablespoons melted butter for brushing tops
In a large bowl, mix together water, yeast, 1/3 cup honey. Add the 5 cups of bread flour and combine. You can do this by hand or use your kitchen aid with paddle attachment. Let this sit about 30 minutes uncovered until it’s big. The dough rises quite a bit and it will be bubbly and jiggly.
Add melted butter, salt, wheat flour, and the second addition of honey and stir by hand just until dough is formed.
Sprinkle a little wheat flour on the counter and knead well, adding additional wheat flour as needed. I find I usually work in about 3/4-1 cup more flour. Dough will be somewhat sticky and barely pull away from the work surface. Don’t over knead.
Place dough in lightly greased bowl, turning once to coat dough. Use butter or non-stick spray (I like butter). Cover with a tea towel and let rise in a warm area until doubled, about an hour.
Once risen, shape dough into loaves and set into greased pans (non-stick spray or butter) and cover again until the dough rises above the edges of the pan. Bake in a preheated oven for about 25 minutes, until golden.
After removing from oven, brush tops with melted butter. Let cool in the pan 15 minutes, then transfer to a wire rack to cool completely. Although, it is SO good while it is still warm 🙂
This bread is a crowd-pleaser. Soft but not too airy, sweetly fragrant, great for sandwiches or toasted. Plus it makes plenty to share. Very nice smothered with homemade Blueberry + Raspberry Chia Jam as well 🙂
I make this bread with local Alaska-grown fireweed honey. Support your local beekeepers!