Thursday, April 22, 2010

Honey whole wheat bread

I love this recipe. It's simple and delish.  I sell these at the Farmers Market and I always hope that I will have one left over to bring home but it never happens so I decided that I would just make a couple of loaves for the house.

This is not a 100 percent whole wheat.  It is half whole wheat and half bread flour.  I have not mastered the art of making a 100 percent bread that has a texture that I am happy with.  If anyone out there has a recipe they like please share because I would love one.

 (yields 2 9x5 loaves)

3 cups warm water
5 teaspoons dry active yeast
1/4 cup honey
5 cups whole wheat flour
5 cups bread flour
1 tablespoon salt

In the bowl of an electric mixer, mix together the water, yeast and honey. Let set for five minutes to develop the yeast. Add the flours and the salt to the bowl and with the dough hook attachment, need the dough for five minutes until a smooth dough forms.

Place the dough in an oiled container and cover with plastic wrap. Let rise until doubled in size. 

After the first rise, turn the dough out onto a lightly floured counter and pat out to form a rectangle.  Cut in half into two smaller rectangles. 
Roll each half like a jelly roll. Place each into a oiled 9x5 loaf pan, seam side down. 

let rise until double in size.  Meanwhile, pre-heat the oven to 400 degrees. 
Once the dough has doubled, brush it with egg wash (one egg beaten with a teaspoon of water) and with a sharp knife, slash the bread down the middle about 1/2 inch deep.

Bake for about 40 minutes or until the bread sounds hallow when tapped on the bottom.

Remove form the pans and place on a wire rack to cool.



  1. Beautiful loaves Lisa! Makes me want to get my breadmaking kit out - it has been a while!

  2. Such beautiful and wholesome loaves! I don't think they'll be any left at the Farmer's Market :)

  3. What beautiful loaves - the bread flour must impart such a fluffiness to the wheat.

  4. HONEY WHOLE WHEAT! Healthy and sweet! I want one!