Recipe Index

Ingredients

• 1 cup water
• 1/2 cup milk
• 1/4 cup honey
• 2 1/4 teaspoon active dry yeast (1 packet)
• 3 tablespoons unsalted butter (melted)
• 1 1/2 teaspoon salt
• 3 1/2 cups whole wheat flour (more as needed)

Method

1. Warm the water and milk to between 105°F and 115°F, pour them into a stand mixer bowl, and stir in the honey and yeast, leaving the mixture for 5 to 10 minutes until frothy.
2. Add the salt, melted butter and whole wheat flour and mix with the paddle until combined, then knead with the dough hook on low for 8 to 10 minutes, adding flour a tablespoon at a time if the dough stays very sticky.
3. Turn the smooth dough into an oiled bowl, coat it once in the oil, cover it, and let the whole wheat dough rise in a warm place for 45 to 60 minutes until doubled.
4. Punch the dough down, shape it into a loaf about 9 inches long on a floured surface, and set it in a greased 9x5-inch bread pan.
5. Cover the pan and let the loaf rise again for 30 to 45 minutes until nearly doubled, heating the oven to 350°F as it finishes rising.
6. Bake the whole wheat bread for 30 to 35 minutes until its center reads 190°F, cool it in the pan for 15 to 20 minutes, then cool it completely before slicing so the crumb does not turn gummy.

Prep: 150 min · Cook: 35 min · Total: 185 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data