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Simple Honey Wheat Bread

This soft, whole wheat loaf combines whole wheat and bread flour for great texture and flavor, making it an ideal choice for sandwiches, toast, or a healthy snack.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 16 slices
Course: Bread, Breakfast, Side
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups warm milk (about 110-115 degrees)
  • 1.5 Tbsp instant yeast
  • 1 tsp sugar
  • 0.5 cups warm water
  • 2.5 cups whole wheat flour
  • 3 to 3.5 cups bread flour or all-purpose flour (start with 3 and add more as needed)
  • 3 Tbsp shortening (butter flavored)
  • 0.25 cups honey
  • 1 Tbsp salt
Egg Wash
  • 1 egg whisked with 1 Tbsp water

Method
 

Preparation
  1. Put the warm milk in your mixer bowl and sprinkle the yeast and sugar over it. Mix together and let sit for 5 minutes to activate the yeast.
  2. Add the water, whole wheat flour, 3 cups of the bread flour, shortening, honey, and salt.
  3. Let the mixer knead on low speed for 2 minutes with the dough hook attachment, scraping down as needed. Add small amounts of bread flour, up to another half a cup, until the dough is soft and tacky but not sticky.
  4. Continue to let the mixer knead for another 2 minutes when the dough is the right consistency.
  5. Scrape the dough into a ball, cover the bowl with plastic wrap and a clean towel, and let rise in a warm place for 1 hour or until it has doubled in size.
Shaping and Second Rise
  1. Turn the dough out onto a lightly floured surface and knead for a minute, then divide the dough in two equal portions.
  2. Roll out each piece slightly, fold over in thirds, tuck in the ends, and place in two greased 9×5 bread pans.
  3. Cover the pans lightly with plastic wrap and let the loaves rise another 30 minutes.
Baking
  1. Preheat the oven to 350°F. Remove plastic wrap, brush the loaves with egg wash, and bake for approximately 30 minutes.
  2. The bread should register 190°F with an instant-read thermometer. Optionally, brush melted butter on the top after baking for a softer crust.
  3. Remove from the oven and let cool for 10 minutes before taking the loaves out of the pans onto a cooling rack.
  4. Allow bread to cool for at least 30 minutes before slicing.

Notes

Store cooled loaves in a bread box or wrapped in a towel at room temperature for up to 3 days. For longer storage, slice and place in a freezer bag. Use frozen slices by thawing at room temperature or toasting from the freezer.