Honey Wheat Bread
This Homemade Honey Wheat Bread is soft, slightly sweet, and perfect for sandwiches or breakfast toast. Made with a blend of whole wheat and all-purpose flour, it’s wholesome, hearty, and easy to make!
Ingredients
- 1 cup warm water (about 110°F)
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ cup honey
- 1 ½ cup whole wheat flour
- 1 ½ cup all-purpose flour
- 1 tsp salt
- 2 tbsp melted butter or vegetable oil
- 1 tbsp melted butter for brushing the top
Instructions
- In a small bowl, mix the warm water and honey. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine whole wheat flour, all-purpose flour, and salt. Pour in the yeast mixture and melted butter.
- Mix until a dough forms, then knead by hand or with a dough hook on a stand mixer for about 8-10 minutes until smooth and elastic. If the dough is sticky, add a little more flour, 1 tablespoon at a time.
- Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- After the dough has risen, punch it down to remove air bubbles. Turn it out onto a lightly floured surface, shape it into a loaf, and place it in a greased 9x5-inch loaf pan.
- Cover the loaf with a towel and let it rise again for about 30 minutes, or until it has risen about 1 inch above the edge of the pan.
- Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until the top is golden brown and sounds hollow when tapped.
- Remove the bread from the oven and brush the top with melted butter for a soft crust. Let it cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely before slicing.
Notes
Tips
- For a Softer Crust: Cover the loaf with a towel while it cools.
- Add Texture: For a bit of crunch, sprinkle rolled oats or sunflower seeds on top before baking.
- Storage: Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.