Years ago when I wasn’t even teenager yet, my aunt introduced my mom and I to a really good recipe for honey whole wheat bread and that was the go to recipe for many years. The only thing that I didn’t care for in that recipe is that the bread had a tendency to be somewhat crumbly, I always figured it was because that was the nature of home made whole wheat breads…..until recently! I have come to discover that wheat based breads don’t have to be dense, or crumbly…..and yes, I hear choirs of angels singing right now in response to my wonderful discovery!
I decided today that we needed some honey whole wheat bread, as this is bread of choice for a tuna sandwich…….I tell ya, tuna is incredible on home made honey whole wheat bread! when I was a kid, I ate tuna sandwiches for breakfast, or lunch, or just about any time of the day or night……and on any day that ended in “y”, they’re just that good!
I started by proofing my yeast, this is something that I do each time I make bread. Proofing is done by combining warm water (110 degrees) with a teaspoon of sugar, then adding yeast and allowing the yeast to activate. The yeast is activated when you see it start to bubble.
The in a large bowl, I combined the half of the water with molasses, honey, salt and butter. One thing that I want to mention here is that any time I am measuring something like honey or molasses, or in this case both……I will spritz just a tiny bit of cooking spray in the measuring cup….believe me it makes life a little easier when pouring it out, like you see here, the honey is just rolling out of the measuring cup.
Then I added 2 cups of wheat flour, stirring well. I added the yeast mixture to this and stirred once again. Then the remaining wheat flour and finally the white flour.
I turned it out onto a flour work board and kneaded the dough for a few minutes. The dough at this point felt like nice light dough. I added about 2 tablespoons of olive oil in a large mixing bowl and coated the dough with it. I allowed the dough to rise until it was about 1 1/2 times it’s original size. Then I turned it out once again on my floured working surface and kneaded it once again.
I then pinched the dough in half and place each half into loaf pans. Set the loaf pans aside for about 30 minutes, the I baked it until it was golden brown on the bottom, kind of like what you see here……that’s purty!!!
Smear a little butter of the crust of the bread to keep it from drying out.
Then I cut it like this…..and had a good taste……Ahhhhh, my new go to honey whole wheat bread recipe!!!!
One just cannot resist smearing on some butter and drizzling a bit of honey on this wonderful, luscious piece of love!!!
Honey Whole Wheat Bread
Adapted from Food.com
1 Tbsp yeast
1 tsp sugar
2 C water, divided
1/4 C butter softened
3 Tbsp molasses
1/3 C honey
1 tsp salt
3 C whole wheat flour
2 C white flour
2 Tbsp oil
Proof yeast – in a small bowl combined 1 Cup warm water and 1 tsp sugar, then add yeast, stir just enough to get the yeast wet. Set aside. In a large mixing bowl combine water, molasses, honey, salt and butter. Add 2 cups of the whole wheat flour and stir. Add yeast mixture and stir well. Add remaining cup of whole wheat flour then the white flour. Turn out onto a floured surface and knead for about 5 minutes. In a large bowl pour 2 Tbsp of olive oil, then coat bread with oil and seet aside, allowing it rise. Once the bread has rose to about 1 1/2 times it’s size, turn out once again onto a floured surface and knead briefly. Pinch dough in half and place into two loaf pans, allow to rise for about 30 minutes, bake at 350 degrees for 25 – 30 minutes or until golden browned on the bottom. Rub warm bread with butter. Serve either warm or cool.