Honey Wheat Bread
Description
This Honey Wheat Bread is a comforting blend of hearty whole wheat flour and tender white flour, sweetened naturally with honey. The addition of skim milk and canola oil ensures a moist texture that stays soft for days. With a gentle rise and a golden-brown crust, this bread offers a perfect balance of nutty wheat flavor and subtle sweetness. Its an ideal companion for butter, jam, or hearty soups. Simple to make with common pantry staples, this recipe yields two generous loaves, making it perfect for family dinners or meal prep. Enjoy the aroma of fresh baking filling your home as you create this satisfying, homemade staple.Ingredients
Directions
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Warm the skim milk in a saucepan until bubbles form around the edges; do not boil.
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Remove from heat and stir in the canola oil, honey, and salt until well blended.
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In a large bowl, dissolve the active dry yeast in the warm water and let stand for 30 minutes until foamy.
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Pour the milk mixture into the yeast mixture and stir to combine.
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Add all of the white flour and about 3 cups of the whole wheat flour to the liquid mixture.
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Stir until the ingredients are well mixed and a shaggy dough forms.
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Gradually add the remaining whole wheat flour, stirring at first, then mixing by hand.
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Continue mixing until the dough pulls away cleanly from the sides of the bowl.
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Let the dough rest in the bowl for 10 minutes.
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Turn the dough out onto a lightly floured surface.
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Knead the dough by pushing and folding for about 10 minutes, until it is soft, smooth, and springy to the touch.
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Return the dough to the bowl, cover it loosely, and let it rise in a warm area (80-85F) for 1 1/2 hours, or until doubled in size.
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Punch down the dough and divide it in half.
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Let the divided dough rest for 10 minutes.
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Lightly oil two 9-by-5-inch loaf pans.
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Shape each portion of dough into an oblong loaf that fits the length of the pans, pinching the seams tightly together.
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Place the loaves seam-side down into the prepared pans.
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Cover the pans to protect from drafts and let the loaves rise again until they have doubled in bulk and are just above the rim.
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Preheat the oven to 350F (177C) toward the end of the rising period.
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Bake the bread for 50 minutes, until the tops are a rich golden brown.
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Remove the loaves from the pans and tap the bottoms; they should sound slightly hollow when done.
Nutrition Facts
Servings 32
- Amount Per Serving
- Calories 198.6kcal
- % Daily Value *
- Total Fat 15.1g24%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 2462.8mg103%
- Total Carbohydrate 15.3g6%
- Dietary Fiber 0.0g0%
- Sugars 15.3g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cool the bread completely on a wire rack before slicing. Store in a plastic bag or airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
Variations: You can substitute half of the whole wheat flour with rye flour for a denser, more robust flavor. If you prefer a lighter loaf, increase the proportion of white flour and decrease the whole wheat flour.
Tips: Ensure your yeast is fresh for the best rise. If the water is too hot, it may kill the yeast; if too cold, it won't activate. The dough should be soft but not sticky; add more flour if necessary.
