I’m always trying out new bread recipes on Justin. Those have included everything from basic white loaves to a dark coco-fused pumpernickel.
This one is a winner. Soft enough for sandwiches, delicious enough as a stand-alone, it is versatile. It’s a perfect all-purpose wheat bread. With super wide eyes and a hearty “Mmm!!” from Justin, I figure it passes husband inspection as well.
You can easily adjust the ratio of flours used to make this all white or all wheat according to preference, just note that if you make it with wheat flour only you may need to add some gluten or it will be too dense.
Honey Wheat Bread
Yield: 1 loaf
- 1 cup warm water
- 1 tablespoon milk
- 2 tablespoons oil
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 2 teaspoons instant active dry yeast (or 1 1/3 teaspoons quick rising yeast)
Using a Bread Machine:
Add all ingredients in the order listed, keeping yeast separated from your liquid ingredients. Select “Wheat” cycle (or Basic) with a Medium crust. Press start and let the magic happen.
Without a Bread Machine:
Combine first 6 ingredients in a large mixing bowl and stir.
Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.
Punch dough down and knead until smooth. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
Bake at 350 °F for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
Remove bread from oven and allow to rest in pan for a few minutes before loosening it to serve.
Adapted from Tammy’s Recipes.