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Honey Whole Wheat Bread

It seems like it’s been a while since I made a loaf of bread. The last few I’ve made for personal consumption – not just to post about here – have been sourdough. I like sourdough and I feel like my loaves come out consistently well enough to be impressive. Not that I’m constantly fishing for compliments or anything, but it is decidedly fun to have people over for a bbq or something and serve a loaf that you baked yourself. At least 80% of people have no idea what makes sourdough sourdough.

Of course, you don’t always want the same kind of bread. This was an easy one – great taste and easy to work with dough. Slightly sweet and a bit nutty, this bread tastes like nothing more than good bread. It is light, with a soft and even crumb. It goes great with soup, sandwiches or nothing more than a little butter. Addictive.

Honey Whole Wheat Bread
1 tbsp active dry yeast
1 cup warm water (110F)
1 tbsp butter, melted
3 tbsp honey
1 cup bread flour (ap is ok)
1 cup whole wheat flour
2 tsp salt

In a large bowl, stir together yeast and the warm water. Let stand for 5 minutes, until foamy. Stir in melted butter, honey and flours. Add a bit more flour if your dough is too sticky, otherwise stir until the dough comes away from the sides of the bowl. Turn dough out onto a floured surface and knead into a smooth ball, about 2 minutes.
Transfer dough to a lightly greased bowl, cover with plastic wrap and let rise until doubled, 1-1 1/2 hours.
Remove dough again to a lightly floured surface. Gently deflate dough. Shape into an oblong loaf and place or a baking sheet, or place dough into a greased loaf pan. Cover bread with a dishtowl and let dough rise until doubled, 1 hour. Meanwhile, preheat oven to 400F.
If you’re doing a freeform loaf, go ahead and slash the top a few times, then place the loaf in to oven. Bake for 25 minutes at 400F, until the bottom sounds hollow when tapped.
Let loaf cool before slicing.
Makes one loaf

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  • Cathy
    August 26, 2005

    Yum – sounds really good. I haven’t made bread in a while either and I’ve been thinking I should.

  • FoodNinja
    August 26, 2005

    Baking bread is my #1 fave thing to do in the kitchen, Your loaf came out looking very nice. I love shapping and free forming them!

  • Joe
    August 26, 2005

    I really enjoy bread baking. It’s such fun to play around with the dough especially with free forms

  • Nic
    August 26, 2005

    Cathy – I’ll get into a routine, making loaves all the time, then I’ll go weeks without doing a proper loaf.

    Templar – Thank you! I’m getting better at free forming them. I’m still very tentative when I deal with loose doughs, though.

    Joe – I agree!

  • Ana
    August 27, 2005

    Looks really nice this loaf. I still like the breads cooked in a pan. Wonder why????

  • Nic
    August 27, 2005

    Ana – They make the best sandwiches!

  • Chin Ru
    August 29, 2005

    i’ve just realised how many things we have been making in common! Cupcakes / biscotti/ whole wheat bread.. Looks like we have a love for similar things! I have been wanting to make buttermilk scones for a while now, so perhaps your site will guide the way!

  • Nic
    August 29, 2005

    I’ve noticed that too, Chin! I think we have similar (and excellent) tastes!

  • Amy
    February 20, 2007

    Hi Nic,

    I’ve just recently discovered your blog (it’s great BTW) and have been going through the archives and am looking forward to trying this recipe but am wondering when to add the salt?


  • Sarah
    February 10, 2008

    I’ve made this loaf a few times (I’m just starting to get into bread-baking), and I was wondering — does it just make an especially small loaf? I’ve always put it in a bread pan, and it doesn’t ever go above the top to make that muffin poufy-top thing like sandwich breads do (it does go to the top, though). Does it just not do the poufy thing? It stays pretty square-shaped. Is that normal? Am I doing something wrong (I realize it’s nigh impossible to determine that via a blog comment, but if something jumps out, please let me know)?

  • Bucho
    September 22, 2008

    As a newly convert baker, I’ve been picking most of my recipes from your websites and again, they are great.
    some of your other bread recipes us 3cups flour/1cup water ratio, this one only 2 to 1. why is this? Will the whole wheat absorbe more moist? the dough was very sticky, so i ended up using a 3rd cup, until the dough didn’t stick to my hands anymore when kneading. rising as we speak.

  • Smita
    January 19, 2009


    De-lurking for a second to say I tried this recipe and it was DELISH! Great texture ad flavor. I’ve made it with 100% whole wheat flour and added a tablespoon of wheat gluten. Also tried it with 100% whole wheat bread flour. As for the last two comments, here is my two cents:
    @ Sarah: In my experience, the pouffy thing will work if you use a slightly smaller loaf pan (less than 9×5) and if you fold the dough right. Just do a google image search and you will see what I mean.
    @ Bucho – The higher hydration is critical in this recipe (I think) for the light texture. Adding more flour will result in a more dense crumb. Depends on individual taste 🙂

    Thanks again Nic – this one is amazing!

  • Sarah
    August 8, 2009

    For the kneading, what should the dough look like before putting it to rise? Should it be slightly sticky still, or firm? I only started recently making bread, so I was a little confused about the right consistency.

  • Astrid
    December 27, 2009

    I just took the loaf out of the oven! I put a little bit of molasses instead of honey, and used graham flour, but it looks fantastic! It smells so good in here. Thank you so much for the recipe!

  • Denise
    March 20, 2010

    Just wondering, can i substitute olive oil for butter? I’ve used olive oil in other bread recipes and it turns out great.

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