honey bread

An easy homemade wheat bread that tastes great and is not mealy in texture!

Honey Wheat Bread

water

sugar

pkgs active dry yeast (bread machine yeast

honey

butter (softened)

tsp kosher salt

water (120-130 degrees F)

whole wheat flour

bread flour

Dissolve the yeast in the 1/4 cup of warm water in a large bowl; add the pinch of sugar. Let stand 10 minutes. If bubbles form the yeast is active and you may proceed with making the bread.

Add to the bowl containing the yeast the 2 1/2 cups very warm water, the honey, the butter, the salt and 3 1/2 cups of the whole wheat flour. Mix with electric mixer until a dough forms that begins to leave the sides of the bowl*. Add the remaining 1 cup of whole wheat flour. Stir in 2 1/2 - 2 3/4 cups of the bread flour. Turn out on a lightly floured surface and knead in the remaining 1/2 - 1 cup of the bread flour. Knead for 5-10 minutes.

*If your heavy-duty stand mixer has a dough hook, you may switch to that at the point you add the last of the whole wheat flour. If using the dough hook to knead, knead for 5 minutes after the last addition of the bread flour.

Put about 1 tsp of oil in a large bowl. Add the dough and coat the bottom of it with the oil. Turn dough oil side up and cover with greased plastic wrap. Place in a warm, draft-free place to rise until double in bulk--about 30-45 minutes. I use the "oven rise" method since my house is drafty. To do this, turn on your oven and run for one minute after the heat begins to come up. Turn the oven off. This is the perfect temp for yeast dough rising. You may also put a pan of hot water under the bowl with the dough.

When dough is doubled in bulk, punch down and divide into 2 balls. Shape each ball into a loaf and place in a well-greased 9 x 5 x 4-inch or 8 x 4 x 3-inch loaf pans. Cover with greased plastic wrap and allow to rise until double in bulk in a warm, draft-free place for 30-45 minutes.

Preheat oven to 375 degrees F. Remove plastic wrap from the pans and bake loaves for 30 minutes. Reduce oven temp to 350 degrees F and bake for an additional 10-15 minutes. Loaves should sound hollow when tapped on the bottom.

Remove from pans immediately and cool completely on a rack.

Makes 2 loaves.

A delicious sourdough bread recipe that is lightly sweetened with honey and studded with toasted walnuts. The crumb is soft and the  flavor is incredible! Naturally leavened with sourdough starter.

Toasted Walnut and Honey Sourdough Bread

cinnamon

sourdough starter (at its peak)

room temperature water (around 75ish degrees)

raw honey

all-purpose flour

fine sea salt ((1 1/2 teaspoons))

Preheat oven to 350 degrees F. Spread walnuts on a cookie sheet, and bake for 6 minutes, or until they are just fragrant. You can also do this on the stovetop if you prefer. Remove from oven and pour walnuts onto a plate. Toss with cinnamon and let cool. Once cool, coarsely chop the walnuts.

In a large bowl, mix starter, water, and honey. Add flours and salt, stirring with a fork to combine. Then use your hands to combine until dough is shaggy and flour is worked into dough. Cover with damp cloth and let rest for 45 minutes. 

After the rest, mix the dough with your hands for 1 to 2 minutes. Then perform your first set of stretch and folds. You will then let rest for 30 minutes, and perform your 2nd set of stretch folds. 30 minutes later, add walnuts to dough and perform your 3rd set of stretch and folds. (They don&#39;t have to be totally evenly dispersed. This will happen naturally in your next set of folds, and the bulk fermentation.) Let dough rest 30 minutes, then perform your 4th and final set of stretch and folds.

Cover with damp cloth and let rise until dough is almost doubled, about 6-7 hours at 70 degree F temperature. Will take longer if it is cooler in your home. 

Turn dough out onto a lightly floured surface and let rest for 20 minutes. Then you will shape the dough into a circle, as the video shows, pulling the dough gently pulling the dough towards you to create tension. Place into lined banneton, seam side up. 

https://www.youtube.com/watch?v=k286724Q-WY

Everyday Sourdough Bread recipe: https://heartbeetkitchen.com/sourdough-bread-recipe-with-starter/

A quick video showing how to shape round sourdough bread, also known as a boule. Shaping is important for sourdough baking so that the loaf can hold its shape. Beginners to bread making will be able to see each step necessary.

For Beginners: Shaping A Round Sourdough Boule

The second rise can happen on the counter, or if it works better for your schedule, overnight in the refrigerator. On the counter it will take about 90 minutes for the second rise, until it has slightly risen and dough is a bit jiggly. If you do the second rise in the refrigerator, remove it in the morning when your oven is preheated. It will have risen properly by then. 

Preheat oven to 450 degrees F. Turn dough out on a piece of parchment paper, gently, and score the dough fairly simply, about 1/4 to 1/2 inch deep. Place loaf into dutch oven and cover. (Yes, you can bake this in a cold dutch oven. If you want to preheat you can, but I don&#39;t notice a huge difference in oven spring.)

Bake for 20 minutes, then remove cover and bake for another 20 to 25 minutes, until beautifully browned and golden.. 

Remove loaf from oven and place on a cooling rack. Slice and enjoy once fully cooled, at least an hour after removing from oven. 

This simple Homemade Honey Bread Recipe is a terrific sandwich bread. It is a basic yeast bread that is slightly sweetened with honey and very easy to make. This homemade bread truly has the most amazing flavor. Better than store bought, this bakery-style sandwich bread is something you have to make.

Sweet &amp; Simple Honey Bread

active dry yeast

salt

butter

In a small bowl, stir warm water together with yeast and honey. Set aside 10 minutes to proof and bubble up.

In a large bowl, add 4 cups all-purpose flour, sugar, salt and melted butter. Gently stir. Create a well in the middle and pour in the yeast mixture.

Begin mixing using a large spoon, until a dough forms.

On a lightly floured surface, knead the dough with your hands for approximately 6 minutes, all the while adding small amounts of flour until the dough is smooth and slightly sticky. The dough should feel tacky, but not stick to your hands.

Place the dough into a well greased bowl and roll to coat. Cover with a clean kitchen towel and allow the dough to rise 1 hour or until doubled in size.

Grease 2 loaf pans.

Remove the dough from the bowl and divide into two even amounts. Gently press into two rectangles approximately the same width as your loaf pans. Gently roll each piece of dough until you form a log and place into each greased loaf pan.

Cover each loaf pan and allow to rise for approximately 45 minutes or until doubled in size.

Preheat the oven to 350 degrees F.

Bake loaves for 30-40 minutes or until completely cooked through, being careful to not overbake. Remove from the oven, and allow to cool for 20 minutes in pans before removing to cooling racks. Cool bread completely before cutting into slices. Store in airtight containers.

This bread is amazing,  I am about to make another batch , it does not last long around here

It's amazing as usual, and seeing the soft and fluffy bread baked with love is very soothing to the eyes.

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The most viewed honey bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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