The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Honey-Wheat

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southernbread's picture
southernbread

Honey-Wheat

Yesterday's Bounty:

I couldn't find my camera, so here's a webcam shot. Not a good shot of the crumb, but this recipe produced a great texture. Not too crumbly, the loaf had a slightly elastic feel (in a good way!), it was light yet felt very substantial. It is sweetened with honey and brown sugar. It's probably my favorite loaf to make regularly.

sam's picture
sam

I like the deep brown color top crust.   What was the recipe?   Looks great!

RuthieG's picture
RuthieG

I routinely back a Honey Wheat also and it is our favorite and my go to bread.  Beautiful loaves.

southernbread's picture
southernbread

Thank you both!

It is such a test of will to let the crust get that brown.. I'm always so skiddish and afraid of it burning, but it always does just fine. Here's the recipe:

1 cup water (warm, of couse)
2 T honey, the darker the better
2 T brown sugar
1 tsp salt
1 T milk
2 T oil, any kind will do really (I prefer olive oil)
2 tsp yeast (if using instant active dry yeast)

combine these ingredients, then add:

1 1/2 cups whole wheat bread flour
1 1/2 cups all purpose flour

Incorporate the flour, then knead for 10-12 minutes. I usually just let this rise twice, though retarding overnight for the second rise (and then a third rise in the pan) steps this recipe up tremendously. After the first rise, roll into a loaf and put in a 8 1/2 x 4 1/2  pan (just a standard bread pan) and let rise again. 30 minutes is usually plenty for the second rise. Bake at 350(f) for 30-35 minutes, and enjoy the excellent aroma filling all the nooks and crannies in your abode. 

I hope you all enjoy this loaf as much as my family has.