Honey Wheat Bread

Honey Wheat Bread

There is nothing in the world like the smell of freshly baked bread. Unfortunately, there is no way of embedding the smell into a webpage. This bread not only smells wonderful but taste amazing. This picture is deceiving, each piece is about six inches long.

I used this bread as the base to an open face tuna melt, french toast, and as sandwich bread. All three were really good uses. It’s also great on it’s own, toasted, or with some jam or butter. I will definitely be making this one again.

Honey Wheat Bread Ingredients

The recipe and detailed instructions are at the end of this post. For this recipe we need milk, kosher salt, honey, unsalted butter, active dry yeast, warm water, whole wheat flour, bread flour, an egg, and table salt. Looks like we have it all. Ready, set, bake…

milk, kosher salt, and butter115 degreesWater at 105 degreesyeast and waterall combined

The original recipe called for table salt. I replaced it with kosher salt, which can easily be done by weight. I highly recommend a scale for weighing ingredients. If you don’t have one and want to use table salt reduce the total volume by a third (or in this case use two teaspoons). In a saucepan combine the milk, kosher salt, and butter. Bring to 115°F (46°C). Set aside. Don’t get it hotter than this or it will kill the yeast.

In a mixing bowl, fitted with the dough hook, dissolve the yeast in the warm water. Use a whisk to quicken the time needed to dissolve the yeast.

milk mixture mixed with yeastadd floursmix with dough hookmixmixed for about 8 minutes

Add the milk mixture, whole wheat flour, and all but about 1/3 a cup if the bread flour. Mix at low speed, for about 8 minutes, add the reserved bread flour if needed. I added mine in at about two minutes when I could see the dough was still sticking to the sides of the bowl a lot. This is a wet and sticky dough at first so dont over do it on the flour. The dough should reach a smooth, elastic, glutinous consistence, but will still be a little wet.

Cover and raiseRaisedpunch downpunch down again

Cover the dough with plastic wrap and place in a warm spot until it has doubled in volume. It was a nice warm sunny day here in San Diego, I placed mine in a sunny window. I also sometimes place it on top of the stove or in the oven thats been pre-heated to 200°F and turned off for 10 minutes. Punch down the dough, I used a little flour to keep the dough from sticking to my hand. Cover, and allow to double in volume again.

RaisedPunch downDevideflatten

Once the dough has doubled in size again punch it down and divide the dough evenly into two portions. Flatten with your hands into a 12 by 6 inch square. It does not have to be perfect.

rollseamegg washcover with flour

Roll up the dough and seem it on the underside. Place both loaves on a baking sheet. Mix the egg and the 1/8 a teaspoon of salt and coat the dough with it. Sprinkle whole wheat flour over the top.

raisenearly doubled in sizeslashslashbaked

Allow the loaves to rise until they are almost double in volume. Using a sharp knife make three slash about 1/4 an inch deep lengthwise on each loaf.

Bake for 10 minutes at 410°F (210°C). After each minute spray water into the oven on the bread for about 5 seconds. Reduce the temperature to 400°F(205°C) continue baking for 30 minutes, until dark golden brown. Cool on a rack.

Honey Wheat Bread cooling

If you want to check out some amazing breads, be sure to check out YeastSpotting on the Wild Yeast blog.

Recipe: Honey Wheat Bread

Adapted from The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th EditionPrint Recipe
Yield: 2 Loafs

Ingredients

  • 7/8 cups (210 ml) milk
  • 2 2/3 teaspoons (10 g) kosher salt
  • 6 ounces (170 g) honey
  • 4 1/2 ounces (100 g) unsalted butter, at room temperature
  • 1/4 ounce (8 g) active dry yeast
  • 1/2 cup (240 ml) warm water (105° to 115°F/40° to 46°C)
  • 10 ounces (285 g) whole wheat flour
  • 10 ounces (285 g) bread flour
  • 1 egg
  • 1/8 teaspoon table salt
  • Whole wheat flour

Instructions

  1. a saucepan combine the milk, kosher salt, and butter. Bring to 115°F (46°C). Set aside.
  2. In a mixing bowl, fitted with the dough hook, dissolve the yeast in the warm water. Add the milk mixture, whole wheat flour, and all but about 1/3 a cup if the bread flour. Mix at low speed, for about 8 minutes, add the reserved bread flour if needed. The dough should reach a smooth, elastic, glutinous consistence, but will still be a little wet.
  3. Cover the dough with plastic wrap and place in a warm spot until it has doubled in volume.
  4. Punch down the dough, cover, and allow to double in volume again.
  5. Divide the dough evenly into two portions. Flatten with your hands into a 12 by 6 inch square. Roll up the dough and seem it on the underside. Place both loaves on a baking sheet. Mix the egg and the 1/8 a teaspoon of salt and coat the dough with it. Sprinkle whole wheat flour over the top.
  6. Allow the loaves to rise until they are almost double in volume.
  7. Using a sharp knife make three slash about 1/4 an inch deep lengthwise on each loaf.
  8. Bake for 10 minutes at 410°F (210°C). After each minute spray water into the oven on the bread for about 5 seconds. Reduce the temperature to 400°F(205°C) continue baking for 30 minutes, until dark golden brown.
  9. Cool on a rack.

About Jeff

Graphic Designer in San Diego CA
This entry was posted in Bread, Recipe and tagged , , , , , , . Bookmark the permalink.

3 Responses to Honey Wheat Bread

  1. Pingback: YeastSpotting August 20, 2010 | Wild Yeast

  2. Mimi says:

    I love honey wheat bread. Yours looks rustic and delicious!

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