Perfect Whole Wheat Bread
A soft, lightly sweet whole wheat bread made with honey and yeast. This reliable recipe produces two tender loaves that are perfect for everyday sandwiches or toast.
Ingredients
- 2-1/4 cup warm water
- 1 Tablespoon dried yeast
- 1/4 cup honey
- 1 teaspoon salt
- 1/4 cup oil
- 5-1/2 cups whole wheat flour
Instructions
Instructions
- In a large mixing bowl, combine the warm water and yeast. Let sit for 5 minutes, until foamy.Add the honey, salt, and oil. Mix to combine.Stir in 3 cups of the whole wheat flour. If using a stand mixer, switch to the dough hook. Gradually add the remaining flour until a soft dough forms.Knead the dough for about 5 minutes, until smooth and elastic.Cover the bowl with a damp towel and let rise in a warm place until doubled in size, about 45 minutes.Punch the dough down and divide into two equal portions. Shape into loaves and place in greased loaf pans.Cover and let rise again until doubled, about 1 hour.Bake in a preheated 350°F oven for 30 minutes, until golden and baked through.Remove from pans and cool completely before slicing. Store in an airtight container or bag.Makes 2 Loaves
Notes
- The amount of flour can vary depending on humidity and how finely the whole wheat flour is ground. Add flour gradually until the dough is soft but not sticky.Warm water should be about 110°F—too hot can kill the yeast, and cooler water may slow rising.This bread slices best once fully cooled. For cleaner slices, use a serrated bread knife.Loaves can be wrapped tightly and frozen for up to 3 months. Thaw at room temperature before serving.This recipe works well with honey butter, sandwiches, or toasted with jam.
