Honey Whole Wheat Bread

Course bread

Cuisine American

Keyword Honey Whole Wheat Bread

Prep Time 15

Cook Time 25

Rise Time 20

Total Time 1

Servings loaves

Calories 184kcal

Ingredients

3 cups hot water not so hot that you can't touch it
1 1/2 tablespoons dough enhancer
3 tablespoons vital wheat gluten
1/3 cup oil
1/3 cup honey
1 tablespoon sea salt
1 1/2 tablespoons active dry yeast heaping tablespoon
6-7 cups whole wheat flour see note if grinding your own*
1 tablespoon butter

Instructions

Preheat oven to 170℉.
In the bowl of your stand mixer with the dough hook attachment, (I recommend using a Bosch), add the hot water, dough enhancer, vital wheat gluten, oil, honey, salt, and 3 cups of wheat flour. Mix on low for 30 seconds, and then add the yeast. Continue mixing on low speed.
Add remaining flour 1 cup at a time while continuing to mix the dough. You will know that you have enough flour when the sides of the bowl are clean from dough. Once you have all your flour in, turn the mixer to medium and let it mix for 8 minutes.
Spray 2 loaf pans with cooking spray. Pour the dough out onto a clean, floured surface. Put a little flour on your hands or spray with cooking spray because the dough will be slightly sticky and will likely stick to your hands if you don't.
Separate dough into 2 equal pieces. Shape each piece of dough into a rectangle with the top and sides tucked neatly underneath. Place into the loaf pans and put in your warm oven. Let the dough rise until it is about 2 inches above the rim of the loaf pan. This usually takes 15-25 minutes.
Leave the pans in the oven and increase the heat on the oven to 350℉. Bake for 25-35 minutes. Start the timer as soon as you increase the oven heat.
The bread is done when the tops are golden brown, as well as the bottom of the loaf. Remove from the oven and let the bread cool in the pan on a wire rack for 5 minutes. Carefully remove the bread from the pans and let them finish cooling on the rack. Spread the top of each loaf with a small amount of softened butter to keep the top of the loaf soft.
Let the bread cool for at least 10 minutes before slicing. Serve with butter, honey or jam and enjoy!
Slice and store extra bread in a gallon ziplock bag in the freezer for up to a month.

Notes

*Grinding Your Own Whole Wheat Flour

You will need 5-6 cups of wheat berries to make 6-7 cups whole wheat flour.

Nutrition