Imagine filling your kitchen with the warm, intoxicating aroma of freshly baked bread that's not just delicious, but also healthier than anything you'd find on a store shelf. This honey whole wheat bread isn't just a recipe—it's a culinary adventure that transforms simple ingredients into a golden, crusty masterpiece that will have your family begging for more. Whether you're a baking novice or a seasoned pro, this foolproof recipe will elevate your home cooking and impress everyone who takes a bite!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups whole wheat flour
- 1/4 cup honey
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1 cup warm water
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine 3 cups of whole wheat flour and 1 teaspoon of salt. Mix them together well to ensure the salt is evenly distributed throughout the flour.
- In a separate bowl, combine 1 tablespoon of instant yeast and 1/4 cup of honey with 1 cup of warm water (about 110°F or 43°C). Stir gently until the yeast and honey are fully dissolved. Let this mixture sit for about 5 minutes until it becomes frothy, indicating that the yeast is activated.
- Once the yeast mixture is frothy, add 2 tablespoons of olive oil to the bowl and mix well.
- Gradually pour the yeast mixture into the flour mixture, stirring with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can sprinkle a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free area for about 30 minutes, or until it has doubled in size.
- After the dough has risen, punch it down to release any air bubbles. Turn it out onto a lightly floured surface again and shape it into a loaf by flattening it into a rectangle and rolling it tightly from one end to the other.
- Place the shaped loaf seam-side down in a greased 9x5-inch loaf pan. Cover the pan with the kitchen towel again and let it rise for an additional 15-20 minutes, or until it has risen just above the edge of the pan.
- Preheat your oven to 350°F (175°C) while the loaf is rising.
- Once the loaf has risen, place it in the preheated oven and bake for 30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for about 5 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Enjoy your homemade honey whole wheat bread fresh or toasted, with butter or your favorite spread!
Tips
- Water Temperature is Crucial: Ensure your water is precisely warm (110°F/43°C) to activate the yeast without killing it. Too hot, and you'll destroy the yeast; too cold, and it won't activate properly.
- Kneading Matters: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread its perfect texture and rise.
- Rising Environment: Choose a warm, draft-free spot for rising—near a preheating oven or in a slightly warm room works best.
- Check Bread Doneness: The "hollow tap" test is foolproof. If the bread sounds hollow when tapped on the bottom, it's perfectly baked.
- Cooling is Key: Always let your bread cool completely before slicing to prevent a gummy texture and allow the crumb to set properly.
- Storage Tip: Store your bread in an airtight container or bread bag at room temperature for up to 3-4 days, or freeze for longer preservation.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 5g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
