Honey Whole Wheat Bread

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Servings: 2 cups Difficulty: Advanced
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A hearty, rustic loaf with a rich molasses-like flavor and tender crumb.
Honey Whole Wheat Bread recipe image
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Honey Whole Wheat Bread

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 147

Description

This Honey Whole Wheat Bread is a comforting staple that combines the nutty depth of whole wheat flour with the earthy sweetness of buckwheat honey. The inclusion of bulgur wheat adds a pleasant texture and extra fiber, making each slice satisfying and wholesome. The dough is enriched with a touch of oil and nonfat dry milk for a softer crumb that stays fresh longer. Perfect for serving warm with butter, using for sandwiches, or toasting for breakfast, this bread brings a homemade touch to any meal.

Ingredients

Directions

  1. Combine bulgur wheat and boiling water in a large bowl; let stand for 30 minutes to soften, then drain any excess water if present.
  2. In a separate large bowl or stand mixer bowl, dissolve yeast in 1 1/2 cups warm water.
  3. Add nonfat dry milk, 1/3 cup honey, vegetable oil, and salt to the yeast mixture; let stand for 5 minutes until foamy.
  4. Stir the soaked bulgur mixture into the yeast mixture until well combined.
  5. Add 2 cups of the whole wheat flour and the bread flour; beat with an electric mixer on high speed for 5 minutes.
  6. Cover the bowl and let the dough rest for 15 minutes.
  7. Stir in 2 more cups of whole wheat flour to form a moderately stiff dough.
  8. Turn the dough out onto a lightly floured surface.
  9. Knead the dough until smooth and elastic, about 10 minutes, adding remaining whole wheat flour 1 tablespoon at a time if the dough sticks to your hands.
  10. Place dough in a large bowl coated with cooking spray, turning once to coat the top.
  11. Cover the dough and let rise in a warm, draft-free place (about 85°F) for 45 minutes or until doubled in bulk.
  12. Punch the dough down and knead lightly 4 or 5 times to release air.
  13. Divide the dough in half and shape each portion into a ball.
  14. On a lightly floured surface, roll one portion into a 14x7 inch rectangle.
  15. Roll up the dough tightly from the short edge, pressing firmly to eliminate air bubbles; pinch edges and ends to seal.
  16. Place the loaf, seam side down, in a 9x5 inch loaf pan coated with cooking spray.
  17. Repeat the rolling and shaping process with the remaining dough portion and place in a second prepared loaf pan.
  18. Cover both loaves and let rise in a warm place for 35 minutes or until doubled in bulk.
  19. Preheat oven to 375°F (191°C).
  20. Uncover the loaves and bake at 375°F (191°C) for 35 minutes or until the loaves sound hollow when tapped on the bottom.
  21. Remove from pans immediately and place on wire racks to cool.
  22. While still warm, brush tops with 1 tablespoon of buckwheat honey for a glossy finish.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 147kcal
% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.3g2%
Sodium 760mg32%
Total Carbohydrate 30g10%
Dietary Fiber 3.3g14%
Sugars 2.2g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bread, whole wheat, honey, bulgur, homemade, buckwheat, yeast, healthy, rustic, loaf, baking, flour, fiber, comfort food, breakfast, sandwich, artisan, whole grain, nutritious, vegetarian
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