Gayle Reeves' Blog

Recipe-Honey Whole Wheat Bread

Gayle A. Reeves - Friday, August 01, 2014

Honey Whole Wheat Bread

2 packages or 2 tablespoons active dry yeast

½ cup lukewarm water

Pinch of sugar to the proofing water

2 cups warm milk

¼ cup honey

1 tablespoon vanilla

1 tablespoon sea salt

3 tablespoons room temperature butter

3 cup whole wheat flour

3-4 cups bread flour

In large mixing bowl, add the water, pinch of sugar and yeast; proof for 5 minutes.

In a saucepan heat the milk, honey, vanilla, salt and butter to 110 degrees.

Add the warm milk mixture to the yeast along with the 2 cups of flour.  Stir to combine. 

Continue to add more flour and stir with a wooden spoon (or use a stand mixer).  Continue adding flour until dough pulls away from the sides of the bowl.

Turn out onto a floured surface and knead until smooth and elastic, adding flour as needed.  Place in a greased bowl (use spray or canola oil, NOT olive oil), turning dough over to coat the surface.  Cover with a wet dish towel and let rise until doubled in bulk, about 1 hour.

Punch down dough and knead a little more to work out air bubbles.

Divide dough into 2 loaves (depending on loaf pan size) and shape. Put into well greased loaf pans.  Cover with a wet cloth and let rise in warm place until doubled.  When the dough has risen for about 20 minutes, pre-heat your oven to 375 degrees.

When the dough has just crested the edge of the pan, bake for 35 minutes.  The best method to check for doneness is with a thermometer.  The internal temperature should read 190-200 degrees.

Serve with honey butter.  Just mix 1 stick of softened butter with 2 Tablespoons of honey, or to taste.