Wednesday, February 10, 2010

Honey (Whole) Wheat Bread

Armed with the success of my first yeast product - the onion and cheddar pretzel, I wanted to find a easy whole wheat bread that I can make regularly for breakfast, etc. Allrecipes had a really positively reviewed recipe for a simple whole wheat bread that I decided to try out.

I made some small changes, make 1 loaf instead of 3 and all whole wheat flour, no bread flour and a little more honey. One glitch was that my yeast was not activated properly so it did not rise well, so I ended up with quite dense bread. Its a great with peanut or jam.


  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 teaspoons dry active yeast
  • 2 tablespoons honey
  • 3 cups whole wheat flour
  • 1 tablespoon olive oil or butter
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 2 teaspoons olive oil or melted butter


  1. In a large bowl, mix warm water, yeast, and 2 tablespoons honey. Add 2 cups whole wheat flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  2. Mix in 1 tablespoon olive oil, 2 tablespoons honey, and salt. Stir in 1 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
  3. Punch down. Place in greased 9 x 5 inch loaf pan, and allow to rise until dough has topped the pans by one inch.
  4. Bake at 180 degrees C for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with melted butter or olive oil when done to prevent crust from getting hard. Cool completely

No comments:

Post a Comment

Related Posts with Thumbnails