Honey Whole Wheat Bread

This honey whole wheat bread is soft, chewy, and lightly sweet with a beautiful buttery crust. It is perfect for sandwiches or toast and stays soft for days.

Prep Time: 20 minutes
Bake Time: 30–35 minutes
Rising Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 2 loaves (about 24 slices)

Ingredients
• Whole milk (warm, 110°F / 43°C): 1 cup
• Water (warm, 110°F / 43°C): 1 cup
• Instant yeast or active dry yeast: 1 tbsp
• Sugar: 1 tsp
• Honey: ½ cup
• Whole wheat flour: 2 cups
• Bread flour or all-purpose flour: 4 cups (plus extra as needed)
• Salt: 1 tbsp
• Butter (melted): 6 tbsp
• Olive oil: ½ tbsp (for greasing bowl)
• Unsalted butter: optional, for brushing after baking

Method

1. Activate yeast: In a stand mixer bowl, add warm milk and warm water. Sprinkle yeast over the top, then add sugar. Whisk lightly and rest for 5–10 minutes until foamy. If it does not foam, the yeast may be old or the liquid was too hot.
2. First mix: Add honey and whole wheat flour into the yeast mixture. Mix using the beater/paddle attachment until just combined. Rest this mixture for 10 minutes.
3. Prepare butter mixture: Melt the butter and let it cool slightly (room temperature). Stir salt into the butter and keep aside.
4. Form dough: Switch to a dough hook. Gradually add 4 cups bread flour (or all-purpose flour) while mixing on low speed until the dough starts coming together. Add the butter-salt mixture and mix for 2–3 minutes until dough forms around the hook. If the dough is too sticky and sticking to the bowl, add extra flour 1 tbsp at a time (up to ½ cup extra) until manageable.
5. Knead: Increase to medium speed and knead for 10 minutes until dough is smooth and elastic. If kneading by hand, knead for 10–12 minutes.
6. First rise: Grease a large bowl with olive oil. Shape dough into a ball, place in the bowl and turn to coat. Cover with a damp cloth and let rise in a warm place for about 1 hour or until doubled in size.
7. Shape loaves: Punch down the dough and divide into 2 equal portions. Shape each portion into a loaf and place into greased 8×4 inch loaf pans.
8. Second rise: Cover and let rise for 1 hour or until doubled in size.
9. Bake: Preheat oven to 375°F (190°C). Bake for 30–35 minutes until golden brown and baked through.
10. Finish and cool: Brush tops with butter immediately after removing from oven. Cool in pans for 15 minutes, then transfer to a wire rack and cool at least 30 minutes before slicing.

Tips
Warm liquids should be lukewarm, not hot, otherwise yeast won’t work.
Do not skip cooling time before slicing or the bread may turn gummy inside.
If you want softer crust, cover the bread lightly with a cloth after baking while it cools.