Honey Wheat Bread
A soft sandwich loaf made with wholemeal and white flour, sweetened with honey and raised with yeast.
Photograph credit: Wheat bread, sliced bread by sofi5t · Pixabay Content License · Pixabay
Making Honey Wheat Bread Ahead
Keeps wrapped for 4 days. Slices freeze well.
Making Honey Wheat Bread
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Mix the flours, yeast and salt in a large bowl. Stir the milk, water, honey and butter together and add to the flour. Mix to a dough.
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Knead for 10 minutes until smooth and elastic.
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Leave to rise in an oiled bowl, covered, for 1 hour until doubled.
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Shape into a loaf, put it in a greased 900 g loaf tin and leave to rise for 30 minutes.
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Heat the oven to 190°C / 375°F and bake for 35 minutes until golden and hollow-sounding underneath. Cool on a rack.
Worth Knowing
- Use lukewarm liquid.
- Knead until elastic.
- If your oven runs hot, check at 30 minutes.
- Cool before slicing.
Some Background
Wheat bread is the sort of loaf that most people buy and few bake, which is a pity, because the homemade one is softer and keeps its flavour. Honey is the secret to the soft crumb and the golden crust.
Mix the flours, yeast and salt, warm the milk and water with the honey and butter until just lukewarm, and combine into a dough. Knead for 10 minutes until it is smooth and elastic and springs back when pressed. A properly kneaded dough passes the windowpane test: a small piece stretches thin enough to see light through without tearing. Do not use hot liquid. It kills the yeast.
Leave the dough to rise in an oiled bowl for 1 hour until doubled. Shape it into a loaf, put it in a tin and leave it to rise for 30 minutes until it crowns above the rim.
Bake at 190°C / 375°F for 35 minutes until golden and hollow-sounding. Cool on a rack.
Serving Ideas
Butter and honey · Cheddar · Vegetable soup · Jam
Quick Answers
How long does Honey Wheat Bread take to make?
30 minutes of preparation and 35 minutes of cooking, plus 1 hour 30 minutes of Rising, so allow 2 hours 35 minutes from start to finish. The recipe serves 10.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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