100% Whole Wheat Honey Bread Recipe

8/17/2012

We go through a lot of bread. I mean, a lot. L eats a peanut butter and honey sandwich for lunch every day of her blessed life, which eats up (pun intended) most of a loaf. Then the hubs makes a sandwich, or we need bread for a recipe, and in the blink of an eye, we are out and I'm headed to the store. Bread might seem inexpensive, but when you're buying two loaves at a time, and you're going through bread like water through a sieve, it quickly because expensive. Factor in the added ingredients we really could live without, and I found myself searching homemade bread recipes.

I tried a few, and none were winners. I was starting to get discouraged, but then happened across Eco-Novice's Homemade 100% Whole Wheat Honey Bread. Um... yum! It's super simple to make, has great texture, and tastes amazing. I find myself cutting slices just to have with some spread. I mean, I can make tons with the ingredients, so why not?

Her instructions are for use with a standing mixer, which I don't have, so I made this by hand. It's really no big thing for me, but if you do have a standing mixer, please use it! Below you'll find instructions for either method. It's a pretty simple process, but a day long process due to the rising of the dough. It's totally worth it in the end when you get a deliciously soft, semi-sweet, healthy loaf of bread to enjoy!

100% Whole Wheat Honey Bread Recipe

Adapted from Eco-Novice. Yields two loaves.


  • 2 ½ cups Lactaid milk, lukewarm
  • 2 tbs. and 2 tsp. active dry yeast
  • 1/4 cup canola oil
  • 3/4 cups honey
  • 1 tbs. salt
  • 3 tbs. Vital Wheat Gluten (Optional)
  • 6-7 cups whole wheat flour

With a Mixer:

  1. Mix the milk, yeast, oil, honey, salt, gluten, and five cups whole wheat flour (or 5 ½ cups flour if you're not using added gluten) until well combined.
  2. Knead on level "2" (if using a KitchenAid Standing Mixer) for 5-10 minutes. You may want to stop the mixer occasionally to scrape down the sides.
  3. Let sit for two minutes, then add 1-2 more cups whole wheat flour in 1/4 to 1/2 cup increments until the dough pulls away from the sides of the bowl and forms a ball, but still sticks a bit to the bottom.
  4. Cover the dough and let rise for 1-2 hours, or until double in size.
  5. Preheat oven to 350°, and coat two loaf pans. Knead the dough very briefly to press out air bubbles and form two loaves on a floured surface, then place into the pans.
  6. Cover with a lightweight towel and allow to rise 1-2 more hours, or until the dough crests a couple of inches over the edge of the pan. If the dough starts to fall, you've let it rise too long.
  7. Bake bread for about 15 minutes, then lightly cover with foil to avoid over-browning the top. Continue baking for 15-20 more minutes, or until the internal temperature reaches 190°, or a toothpick comes out clean.
  8. Allow bread to thoroughly cool before slicing.

By Hand: (And a how-to for shaping your loaves!)

  1. In a large bowl, combine the five cups whole wheat flour, gluten, and salt.
  2. In a small bowl, mix the milk, oil, honey, and yeast until combined, then add the mixture to the bowl of dry ingredients.
  3. Mix the ingredients together until a wet dough begins to form.
  4. Transfer to a lightly floured surface and begin kneading, adding flour as needed until a ball begins to form, and the dough isn't sticking to your hands. (About 10 minutes.)
  5. Transfer the ball of dough to a clean bowl and cover with a lightweight/thin towel. Let rise for 1-2 hours, or until double in size.
  6. Preheat oven to 350°, and coat two loaf pans. Separate the dough in half, then use a rolling pin to press out air bubbles and shape into rectangles. To form a loaf, roll the dough as you would a jelly roll, then pinch the seam. Fold the sides under and pinch their seams. Place seam side down in the lined pans.
  7. Cover with a lightweight/thin towel and allow to rise 1-2 more hours, or until the dough crests a couple of inches over the edge of the pan. If the dough starts to fall, you've let it rise too long.
  8. Bake bread for about 15 minutes, then lightly cover with foil to avoid over-browning the top. Continue baking 15-20 more minutes, or until the internal temperature reaches 190°, or a toothpick comes out clean.
  9. Allow bread to thoroughly cool before slicing.
Additional Notes: Omitting the gluten will only slightly reduce the size of the loaf. Added gluten gives you a better rise, resulting in a taller and overall larger loaf. For an even larger loaf, add 6 tbs. gluten rather than 3 tbs.

Tip: Add your oil before your honey. The oil will coat your measuring tool and allow the honey to slide right out. No scraping necessary!


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Enjoy,

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1 comments

  1. Hubby is the baker in our house. I'm sure he would LOVE to spend the day baking bread. It looks really yummy!

    ReplyDelete

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