When making bread, I always make 2 loaves for a few reasons. First reason is that I don’t want to be making it twice a week. We use it quickly in our house, so 2 loaves at a time is easier. Second, it freezes well. I always pre-slice the bread so that it can be pulled out as needed for sandwiches or toast.
This honey wheat is a yeast bread that will be hot and fresh out of the oven in less than 4 hours from start to finish. Although I prefer the Sourdough honey wheat, this is a much faster option if bread is needed today!
Print Recipe
Honey Wheat Bread
Ingredients
- 4 cups Bread flour
- 2 cups Whole wheat flour
- 1 tbsp Active dry yeast
- 1 tbsp White sugar
- 1 tbsp Salt
- 3 cups Warm water
- 2 tbsp Honey
Instructions
- Add all ingredients to a stand mixer
- Using the dough hook attachment, knead until it forms a sticky dough ball.
- Cover with a tea towel and let rest for 2 hours.
- Lightly grease loaf pans with butter.
- After 2 hours, pull dough from the sides of the bowl with a fork. Pour 1 tbsp olive oil on top of dough ball and pull it out of the bowl.
- Cut the dough ball in half to make 2 loaves.
- On a clean, lightly dusted cutting board, stretch dough into an 8x11 rectangle. Roll dough, pinching and folding sides so it fits into the prepared loaf pans.
- Cover the bread pans and allow to rise for 1 hour.
- Preheat oven to 350 degrees. Place loaves into the oven and bake for 40 minutes or until internal temperature is 190 degrees
- Remove loaves onto a cooling rack and allow to cool for about 1 hour before cutting.
