Honey Wheat Bread Recipe | Perfect for Beginner Bread Baker
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This honey wheat bread recipe is beginner friendly if you are new to bread baking. It is easy to make with minimal ingredients and will make a delicious loaf of honey wheat bread pretty quickly. You will need to proof the yeast for the recipe. Proofing yeast can be difficult if you don't know what you are doing. I find it best to use warm water (around 110 degrees) to add to the dry active yeast with some sugar (or honey which is what is called for in this recipe) to activate the yeast in a separate bowl. If, for whatever reason, the yeast does not have foam on top, once the warm water and the sugar or honey have been added, start over again with a new packet of yeast, since it can prevent the honey wheat bread or any recipe calling for yeast to rise. I always try to proof the yeast in a separate bowl to not waste ingredients to ensure that the yeast is active.
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Proofing Yeast Directions & Ingredients-
1 Packet dry active yeast (2 1/2 tsp)
1/4 warm water (around 110 degrees)
1/2 tsp honey
Honey Wheat Bread Ingredients:
3 1/2 cups whole wheat flour
1 cup warm water
1 tbsp. melted unsalted butter
1/4 cup honey
1/2 tsp salt
Proofed yeast (see the directions above for measurements)
Directions
1. Add a packet of dry active yeast or 2 1/4 teaspoons to a small bowl. Add warm water that is around 110 °F and add a half teaspoon of honey. Stir the 1/2 teaspoon to get any remaining honey off and into the yeast mixture. Let the yeast proof for around 10 minutes or until there is a surface of foam on the top. When you see the foam, you will know that the yeast is alive and well. If the yeast does not have foam on top, the water temperature could have been too hot or the yeast might be expired. It is best to start over again with a new packet of yeast.
2. Add whole wheat flour, warm water, melted butter, honey, salt, and the proofed yeast to a bowl of a stand mixer and fold in the ingredients with the spatula.
3. Attach the dough hook to the stand mixer and remove any flour mixture from your spatula. Knead the dough for about 5 minutes on a medium speed and scrape down the bowl as necessary with a spatula, but the dough hook will do a really good job gathering any remaining flour. Gather any remaining flour at the bottom of the bowl and mix it into the dough. The dough will be a little sticky, but you should be able to pull some dough off easily. Add more flour if the dough is too sticky.
4. Cover the dough for 1 hour and let the dough rise in a warm spot until the dough rises to be doubled in size. Remove the dough from the bowl and place in a greased 9 x 5 inch loaf pan. Reshape the dough as necessary and cover the dough for 30 minutes to let rise again in a warm spot.
5. Remove the saran wrap or towel you used to cover the dough, and bake in a 375 °F preheated oven for 25 minutes. Remove the bread from the loaf pan and let cool on a cooling rack for 15 minutes before serving.
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