Can I freeze my honey wheat loaf?

Yes, wrap your bread well in plastic wrap and freeze it for up to three months. To defrost, remove it from the freezer and allow it to thaw at room temperature.

Can I substitute whole wheat flour in other bread recipes?

It depends on the recipe. Usually, your recipe will work the same if you substitute a quarter of your all-purpose flour with whole wheat. But keep in mind whole wheat flour requires more water or liquid to properly hydrate the flour. Once it is properly hydrated it will rise nicely, but if not, whole wheat creates denser bread. So, if subbing one to one for while flour, your bread recipe likely won't turn out the way the recipe was intended.

Honey Wheat Bread

Description

This Honey Wheat Bread is lightly sweet with a deliciously soft texture. It is perfect for toast or sandwiches and it’s super easy to make. All you need are a few simple ingredients to make this hearty and nutritious homemade bread!

Ingredients

Units Scale

1 cup water
1/2 cup milk
4 cups whole wheat flour, plus additional for dusting surface
1 tablespoon instant or active dry yeast
1 teaspoon salt
1/4 cup extra virgin olive oil + 1 teaspoon, divided
1/4 cup honey or maple syrup
1 teaspoon melted butter, optional

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Instructions

Combine water and milk in a 2 cup liquid measuring cup and heat in the microwave until very warm (120° to 130°F), approximately 1 1/2 minutes on high.
Place whole wheat flour, yeast and salt in the bowl of a standing mixer and combine using a spatula. Add the heated milk mixture, 1/4 cup oil and honey or maple syrup and stir until just combined.
Place the bowl on the stand mixer fitted with the dough hook and knead on low speed until dough is smooth and evenly combined, approximately 5 minutes.
Pour 1 teaspoon oil in a large bowl and place dough in the bowl turning to coat in oil. Cover the bowl with plastic wrap sprayed with nonstick cooking spray and allow to rise for approximately 1 hour in a warm draft-free location until the dough has almost doubled in size and does not spring back when touched.
Spray a 9×5 inch loaf pan with nonstick cooking spray.
Form dough into a loaf by flattening it into a rectangle slightly shorter than the length of your pan on a lightly floured surface.
Fold the shorter end of the dough halfway back on itself and flatten with the palm of your hand to seal.
Pull the outer corners to the center and seal.
Fold the dough halfway back on itself again and flatten to seal. Fold and seal again to form the loaf.
Place seam side down in the prepared pan.Cover with plastic wrap sprayed with nonstick cooking spray.
Allow to rise in a warm draft-free location until it has risen 1-inch above the edge of the pan, approximately 45 minutes to 1 hour. Do not let the dough over rise or the loaf will fall when baked. Meanwhile, preheat oven to 350 degrees F 15 minutes before rising time is done.
Bake for 30-35 minutes, rotating halfway through if needed, until golden brown and the interior is approximately 190 degrees F when an instant read thermometer is inserted into the center of the loaf. Tent lightly with foil halfway through baking if the loaf is beginning to brown too quickly. Let cool in the pan on a wire rack for 5 minutes then remove from the pan to cool on the rack. For a softer crust brush top with 1 teaspoon melted butter. Allow to cool completely before slicing.

Notes

Tip: Wrap bread well in plastic wrap and it will last for up to 3 days at room temperature. Freeze for up to 3 months. Thaw at room temperature.

Make Ahead: Bread can be frozen for 3 months.

Active Time: 17 mins
Cook Time: 30 mins
Category: Baking
Method: Oven

Nutrition

Serving Size: 10 servings
Calories: 260
Sugar: 9 g
Fat: 7 g
Carbohydrates: 41 g
Fiber: 6 g