Honey Wheat Bread
A warm, delicious loaf of homemade honey wheat bread with a soft, fluffy interior and a golden-brown crust, perfect for sandwiches or toasting.
Ingredients
For the Dough
- 1 cup Warm Water About 110°F to activate the yeast.
- 2 tablespoons Instant Yeast Ensure yeast is active by checking for froth.
- 2 tablespoons Flavorless Oil Such as avocado oil.
- 1/4 cup Honey Adds sweetness and color.
- 1/4 cup Nonfat Dry Milk Boosts flavor and richness.
- 3 cups Whole Wheat Flour Provides hearty base.
- 1 teaspoon Sea Salt Balances flavors.
Instructions
Preparation
- Gather all ingredients and measure them out.
- Heat the water until it's about 110°F, test with your finger—it should feel warm.
- Mix the warm water with yeast in a bowl and let it sit for about 5–10 minutes until frothy.
Cooking/Assembling
- In a large mixing bowl, combine the yeast mixture with oil, honey, dry milk, and salt.
- Gradually incorporate the whole wheat flour until a dough forms.
- On a floured surface, knead the dough for about 7–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise for about 1 hour until doubled in size.
Serving
- Punch down the dough, shape into a loaf, and place it in a greased bread pan.
- Cover again and let it rise for another 30 minutes.
- Preheat the oven to 350°F and bake for 30-35 minutes until golden brown and sounds hollow when tapped.
- Let the bread cool in the pan for a few minutes before transferring to a wire rack.
Notes
For best results, check that your yeast is active and knead well for elastic dough. Cover the dough with a damp cloth while it rises.