Side Pannel
Light Honey Wheat Bread
- Prep Time: 20 minutes
- Cooking Time: 50 minutes
- Serves: 2 loaves
Light Honey Wheat Bread
- Recipe Submitted by maryjosh on 12/07/2016
Ingredients List
- Warm water (105-115 degrees F) - 3/4 cup
- Instant dry yeast - 1 tablespoon
- Granulated sugar - 1 ¼ tablespoons
- All-purpose flour - 5 ¼ cups
- Whole wheat flour - 1 cup
- Salt - 1 tablespoon
- Whole milk, at room temperature - 1 1/2 cups
- White vinegar - ½ tablespoon
- Unsalted butter, melted and slightly cooled - ½ cup (1 stick)
- Honey - 1/3 cup
- 1 egg beaten (for egg wash
Directions
To small bowl combine warm water, yeast, and granulated sugar. Stir to combine and allow the mixture to sit until foamy, about 5 minutes.
Preheat the oven to 200° Fahrenheit.
In a very large bowl, combine all-purpose flour, whole wheat flour, and salt. Create a well in the center. In a large measuring cup, combine the whole milk, vinegar, melted butter, and honey. Pour the wet ingredients in center of the flour mixture. Stir with a spatula until a shaggy dough forms.
Scoop ¼ cup of all-purpose flour and set aside (you won’t use it all, but it’s still good to have). Turn the dough onto a very lightly floured work surface. Knead the dough until smooth and elastic, dusting your hands lightly with flour if the dough becomes too sticky, about 8-10 minutes. The dough should be slightly tacky, but not sticky.
Transfer the dough to a lightly greased bowl, turning a couple of times to coat. Cover the bowl with either plastic wrap or a damp kitchen towel. Place the bowl near the preheated oven and allow it to rise until doubled in bulk, anywhere from 60-80 minutes depending on the heat of your kitchen.
Lightly grease 2 loaf pans and set aside.
When dough has finished rising, turn the dough onto a lightly floured surface and press it down gently. Divide the dough into two equal portions (weighing roughly 29.5 ounces each).
Press down one piece of dough at a time and form each piece of dough into a rough rectangle. Begin to form a loaf by rolling the dough from the short end, much like forming a jelly roll. Pinch the seams and place the loaves seam side down in the pans. Cover the loaf pans with a damp kitchen towel or plastic wrap and let it rise in a warm place until doubled in size, 45 minutes – 1 hour.
Raise the oven temperature 350° Fahrenheit and place a rack in the center of the oven. Lightly brush the tops of each loaf with egg wash. Place pans in the center rack and bake for 45-50 minutes until the tops brown and the internal temperature of each loaf registers over 190° Fahrenheit. I usually remove my bread from the oven when the temperature registers about 200° degrees. It’s how I roll.
Remove loaves from the oven. Place them on a cooling rack and allow the loaves to cool for about 2-3 minutes. Remove bread from the loaf pans and allow them to cool completely on a cooling rack.
Allow the loaves to cool completely before slicing. Or you can be like me, and slice while the bread is still warm. I must warn you, it won’t slice as pretty if you do.
Preheat the oven to 200° Fahrenheit.
In a very large bowl, combine all-purpose flour, whole wheat flour, and salt. Create a well in the center. In a large measuring cup, combine the whole milk, vinegar, melted butter, and honey. Pour the wet ingredients in center of the flour mixture. Stir with a spatula until a shaggy dough forms.
Scoop ¼ cup of all-purpose flour and set aside (you won’t use it all, but it’s still good to have). Turn the dough onto a very lightly floured work surface. Knead the dough until smooth and elastic, dusting your hands lightly with flour if the dough becomes too sticky, about 8-10 minutes. The dough should be slightly tacky, but not sticky.
Transfer the dough to a lightly greased bowl, turning a couple of times to coat. Cover the bowl with either plastic wrap or a damp kitchen towel. Place the bowl near the preheated oven and allow it to rise until doubled in bulk, anywhere from 60-80 minutes depending on the heat of your kitchen.
Lightly grease 2 loaf pans and set aside.
When dough has finished rising, turn the dough onto a lightly floured surface and press it down gently. Divide the dough into two equal portions (weighing roughly 29.5 ounces each).
Press down one piece of dough at a time and form each piece of dough into a rough rectangle. Begin to form a loaf by rolling the dough from the short end, much like forming a jelly roll. Pinch the seams and place the loaves seam side down in the pans. Cover the loaf pans with a damp kitchen towel or plastic wrap and let it rise in a warm place until doubled in size, 45 minutes – 1 hour.
Raise the oven temperature 350° Fahrenheit and place a rack in the center of the oven. Lightly brush the tops of each loaf with egg wash. Place pans in the center rack and bake for 45-50 minutes until the tops brown and the internal temperature of each loaf registers over 190° Fahrenheit. I usually remove my bread from the oven when the temperature registers about 200° degrees. It’s how I roll.
Remove loaves from the oven. Place them on a cooling rack and allow the loaves to cool for about 2-3 minutes. Remove bread from the loaf pans and allow them to cool completely on a cooling rack.
Allow the loaves to cool completely before slicing. Or you can be like me, and slice while the bread is still warm. I must warn you, it won’t slice as pretty if you do.
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