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Honey Wheat Bread

Honey Wheat Bread

Yield: 2 Loafs



  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 consistency, 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.