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Whole Wheat Honey Bread PDF Print E-mail

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honeywheatbread

Adapted from Red Star Yeast

Out of all the recipes in our collection, Whole Wheat Honey Bread, best known as Honey of a Whole Wheat Bread, is our most requested recipe. The ingredient amounts are available for three sizes: small, medium, or large.

Ingredients:


Small

Medium

Large

Water


3 TBSP

1/3 Cup

Milk*

1/3 cup

1/2 cup

2/3 cup

Egg, room temperature

1

1

1

Oil

1 TBSP

2 TBSP

3 TBSP

Honey

2 TBSP

1/4 cup

6 TBSP

Whole Wheat Flour

2/3 cup

1 cup

1+1/3 cup

Bread Flour

1+1/3 cup

2 cup

2+2/3 cup

Salt

1 tsp

1+1/2 tsp

2 tsp

Active Dry Yeast**

1+1/2 tsp

2+1/4 tsp

1 TBSP

 

Directions:

Bread Machine Method:
Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/normal crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.

Mixer Methods:

Using ingredient amounts listed for medium loaf, combine yeast, 1 cup bread flour, and salt. Combine liquids, except egg, and heat to 120º to 130º F.

Hand-Held Mixer Method:
Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in whole wheat flour and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.

Stand Mixer Method:
Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add whole wheat flour and remaining bread flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method
Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add egg and liquid ingredients. Process until mixed. Continue processing, adding whole wheat flour and remaining bread flour until dough forms a ball.

Rising, Shaping, and Baking:
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9- x 5- inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375º F oven 30 to 40 minutes. Remove from pan; cool.

Notes:

For a non-dairy bread, substitute non-dairy milk product such as soy milk, rice milk, etc.

**You can substitute Instant (fast-rising) yeast in place of Active Dry yeast. When using Instant yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant yeast OR ¾ tsp Active Dry yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

Recipes: Bread, Whole Wheat, Honey, Yeast, Dairy or Parve, Kosher

 

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