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Honey Whole Wheat Bread
Recipe Summary
Yield: 2 loaves
Ingredients
Ingredient Checklist
3 1/2 cups warm water, 100 degrees to 110 degrees
3 tablespoons honey
2 packets active dry yeast
4 cups bread flour, plus more for dusting
3 cups whole-wheat flour
1 cup wheat germ
2 tablespoons salt
Canola oil, for bowls, plastic wrap, and pans
Cook's Notes
Be sure to test the yeast before you begin, making sure it foams as specified by the recipe. If it doesn’t, throw it out and start again.
Gallery
Honey Whole Wheat Bread
Recipe Summary
Yield: 2 loaves
Gallery
Honey Whole Wheat Bread
Honey Whole Wheat Bread
Honey Whole Wheat Bread
Recipe Summary
Yield: 2 loaves
Recipe Summary
Yield: 2 loaves
Yield: 2 loaves
2 loaves
Ingredients
Ingredients
- 3 1/2 cups warm water, 100 degrees to 110 degrees
- 3 tablespoons honey
- 2 packets active dry yeast
- 4 cups bread flour, plus more for dusting
- 3 cups whole-wheat flour
- 1 cup wheat germ
- 2 tablespoons salt
- Canola oil, for bowls, plastic wrap, and pans
Directions
Combine warm water, honey, and yeast in a large liquid-measuring cup. Stir until dissolved. Let stand until foamy, about 10 minutes.
In a large bowl, whisk together 3 1/2 cups of the bread flour, the whole-wheat flour, wheat germ, and salt. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon, gradually drawing in the flour until well combined.
Remove the dough to a lightly floured surface. Knead in the remaining 1/2 cup bread flour a little at a time until dough is smooth and elastic, 10 to 15 minutes. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Transfer to a warm place, and let rise until double its original size, 1 to 1 1/2 hours.
Preheat oven to 400 degrees, with rack in center. Brush two 9-by-5-inch loaf pans with canola oil. Remove the plastic wrap from the dough. Turn the dough out onto a lightly floured work surface, and punch down. Divide dough into two equal pieces. Flatten one piece of dough into an oval, and roll up lengthwise. Place the roll, seam-side down, into a prepared pan. Repeat process with second piece. Cover with oiled plastic wrap. Place the loaves in a warm place, and let rise again until doubled in size, 30 to 45 minutes.
Bake until deep golden brown, 50 to 60 minutes (the loaves will sound hollow when tapped on the bottom). Transfer pans to a rack, and let cool 5 minutes. Invert the loaves onto the rack to cool completely.
Cook's Notes
Be sure to test the yeast before you begin, making sure it foams as specified by the recipe. If it doesn’t, throw it out and start again.
Cook’s Notes
Be sure to test the yeast before you begin, making sure it foams as specified by the recipe. If it doesn’t, throw it out and start again.
Reviews (3)
Add Rating & Review
94 Ratings
5 star values:
16
4 star values:
26
3 star values:
34
2 star values:
14
1 star values:
4
Reviews (3)
Add Rating & Review
94 Ratings
5 star values:
16
4 star values:
26
3 star values:
34
2 star values:
14
1 star values:
4
Add Rating & Review
94 Ratings
5 star values:
16
4 star values:
26
3 star values:
34
2 star values:
14
1 star values:
4
94 Ratings
5 star values:
16
4 star values:
26
3 star values:
34
2 star values:
14
1 star values:
4
94 Ratings
5 star values:
16
4 star values:
26
3 star values:
34
2 star values:
14
1 star values:
4
- 5 star values:
- 16
- 4 star values:
- 26
- 3 star values:
- 34
- 2 star values:
- 14
- 1 star values:
- 4
Martha Stewart Member
Rating: 1 stars
01/28/2019
It was nice looking, lovely texture, absolutely no flavor. None. Or perhaps that of a nutritional biscuit for a zoo animal.
Martha Stewart Member
Rating: Unrated
01/08/2016
The basic recipe is very good, except for the salt. I feel that 2 tablespoons salt is FAR too much for 2 loaves. I checked another major cookbook website and an old cookbook of my own, and found that a standard 2 loaf wheat bread recipe calls for 3 tsp (= 1 T) salt, not 2 T. In any event, I'll make this bread again, but with only 1 tablespoon salt for 2 loaves.
Martha Stewart Member
Rating: Unrated
09/10/2012
It came out really good! I will defiantly make this again!
Martha Stewart Member
Rating: 1 stars
01/28/2019
It was nice looking, lovely texture, absolutely no flavor. None. Or perhaps that of a nutritional biscuit for a zoo animal.
Rating: 1 stars
Rating: Unrated
01/08/2016
The basic recipe is very good, except for the salt. I feel that 2 tablespoons salt is FAR too much for 2 loaves. I checked another major cookbook website and an old cookbook of my own, and found that a standard 2 loaf wheat bread recipe calls for 3 tsp (= 1 T) salt, not 2 T. In any event, I'll make this bread again, but with only 1 tablespoon salt for 2 loaves.
Rating: Unrated
Rating: Unrated
09/10/2012
It came out really good! I will defiantly make this again!
All Reviews for Honey Whole Wheat Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Honey Whole Wheat Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
