Honey Harvest Wheat Bread

28 Aug

This is one of my favorite bread recipes because it’s so healthy.  I make a loaf  or two practically every week but it doesn’t last long.  All of my kids love it, and it’s especially good served warm right out of the oven. Another favorite way to eat it is toasted and it also makes a great grilled cheese sandwich.  I made a loaf for Sarah to take back with her to the dorm just about every week last semester.  This is one of the few 100% whole wheat bread recipes I’ve tried that is not too dry.  It also rises nicely which is something that is sometimes missing when using all whole wheat flour.


1 1/3 cups warm water

2 envelopes yeast (=4 1/2 teaspoons dry yeast)

3 -3 1/2 cups whole wheat flour

1/3 cup honey

1/4 olive oil

1 1/2 teaspoon salt

Place water in a large bowl and add yeast.  Stir to dissolve then add 3/4 cup of whole wheat flour.  Cover with plastic wrap and sit in a warm place.  I place mine under the lights on my range hood, which warms it just enough. Leave it in place for about an hour.  When it’s ready, it’ll be light, spongy, and look foamy.

Add honey, oil, salt and another cup of the flour to the yeast mixture.  Beat for 2 minutes with an electric mixer (I use the paddle attachment on a stand mixer).

Switch to a dough hook if you’re using a stand mixture and add the rest of the flour (about a half cup at a time) and continue to mix until the dough gathers up into a ball.

Place dough in a lightly greased bowl and turn to grease the top.  Cover with plastic wrap and place in a warm place to rise until it has doubled in size, about 1 hour or so.

Punch dough down and turn out onto a floured surface to shape.  Roll out into a rectangle, then fold sides over to form width equal with size of loaf pan.

Roll across the width and crimp ends to seal, tucking ends under to fit pan if necessary.

Place in loaf pan and cover with plastic wrap that has been sprayed with cooking spray so that the dough does not stick to the wrap.

Place in a warm place and allow it to rise for about 45 minutes or so or until it has doubled in size.

Bake at 375 degrees for 35-40 minutes.  When done, remove from pan and allow bread to cool on a rack.


One Response to “Honey Harvest Wheat Bread”

  1. fattydumpling August 29, 2010 at 7:56 am #

    Oh gosh, that after picture of the dough rising in the pan is hilarious. POOF. It’s big and squishy.

    Your bread sounds good, I recently tried to make some whole wheat bread. Texture, great, but I doubled the salt by mistake, ha!

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