Two popular types of honey wheat bread are yeast based and baking soda based. This is a traditional yeast based recipe, but if it’s near St. Patrick’s Day, you may want to consider the baking soda version.
Ingredients
- 265 g Whole wheat flour ~1.75 cups
- 143 g Bread flour ~1 1/8 cups
- 230 g Whole milk – warm – 8 oz
- 30 g Water – warm – 1 oz
- 50 g honey – 1 oz
- 7 g Active dry yeast ~2 tsp
- 1 TBL Butter – melted
- 10 g Kosher salt – 1.5 tsp
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Pitch Yeast
- Combine milk, water, and honey in a bowl
- Sprinkle the yeast over top the liquids and let it sit for 10 mins until activated
- In stand mixer bowl, add wheat flour. Mix the liquids with the blade attachment just enough for the flour to be moistened. Let sit for 10 mins.
- Switch mixer to dough hook and while on speed 1, add bread flour, salt, and butter.
- Mix for 4 mins. making sure all dry flour is incorporated.
- Increase speed to 4 and knead dough for 4 mins.
- Place the dough in a large bowl and cover with film.
- First Proof: let dough rise for 1 hr or until dough doubles.
- Preheat oven to 325 fan or 350 conventional.
- Second Proof:
- Shape dough into two loaves and place in greased 8×4″ bread pans.
- Cover and let them rise 20 mins or until they have a nice rise to them.
- Bake 20 mins Fan, or 30 mins conventional oven.
- Remove from pan and put on cooling racks.
- For a soft crust, brush the top of the loaves with butter.
- Allow the bread to cool before serving.
- Will keep several days in bread box.
