Honey Wheat Bread

Bob's Red Mill logo

by | Updated: December 4th, 2016

There are a lot of reasons to avoid bread. Lacking much flavor, it’s high in calories, loaded with carbs and, most importantly, chock-full of chemical preservatives your healthy diet doesn’t need. By making bread at home, and combining all-purpose flour with whole wheat, you’ll get a fluffy, hearty loaf free of undesirable ingredients. Without those pesky preservatives, this delicious, honey-sweetened bread may not stay fresh as long as the store-bought kind, but we trust that won’t be a problem.

Honey Wheat Bread

Honey Wheat Bread

Ingredients

2-¾ cups whole wheat flour
2-¾ cups unbleached all-purpose flour
1 Tbsp. salt
2-¼ tsp. active dry yeast (or one 7g packet)
1 cup milk, room temperature
1 cup warm water
¼ cup honey
2 Tbsp. oil

Directions

  1. In a bowl of stand mixer or other large bowl, sprinkle warm water with yeast and let sit for about 5 minutes, until yeast dissolves.
  2. Mix in milk, honey and oil. Using a dough hook or mixing by hand, add flours and stir for 1 minute on low until the mixture becomes a dough.
  3. Add salt and knead dough for about 10 minutes on medium, until it is smooth. Roll dough into a ball.
  4. In a large, clean bowl, gently cover dough with oil. Cover for 1 hour while dough rises and doubles in size.
  5. Preheat oven to 425 degrees F. Grease two 9 x 5-inch loaf pans.
  6. On a floured surface, evenly separate dough in half and form ball into a 9 x 9-inch square. Fold the squares into thirds (like you would a letter).
  7. Pinch down on the seams to close. Place into pan with the seams facing down. Cover again for 40-60 minutes while dough rises.
  8. On top of each loaf, make three angled slashes with a knife.
  9. Place pans in oven and immediately reduce the heat to 375 degrees. Bake for 30 minutes, until loaves are golden.
  10. Remove from pans from oven and let loaves cool on a wire rack.