Honey Wheat Bread

5 from 1 vote

A soft, sweetened wheat sandwich bread perfect that's freezer friendly

Prep Time20 mins

Cook Time40 mins

Rising Time Totals2 hrs

Total Time3 hrs

Course: bread

Cuisine: American

Keyword: baked goods, bread, whole wheat

Servings: slices

Calories: 182kcal

Author: Mikayla M

Combine the yeast, flours, and salt in a large mixing bowl. I used my stand mixer.
Dissolve the honey into the warm water by stirring.
Add the water to the flours and mix on medium low, or by hand, for 7-10 minutes. The dough should be soft, tacky but not sticky, and hold it's shape as a ball fairly well.
Lightly oil a large bowl* and the dough ball and place it inside.
Cover with a slightly damp towel and let rise 1-1.5 hours, or until doubled in size. The dough is ready when you can stick your knuckle in it and the indent stays.

Lightly grease a 9x5 loaf pan.
On a baking mat or clean surface press the dough into a rectangle, keeping the width the same as the bottom of your loaf pan.
Roll from the bottom edge up, gently squeezing to maintain a tight roll with even width.
Pinch the seams shut and place it seam side down into the prepared loaf pan.
Cover loosely with a lightly damp towel and let rise another hour, or until very tall and when touched lightly, the indent stays.
About 40 minutes into the rise, preheat your oven to 350°F.

Brush with the two teaspoons of milk and sprinkle on the oats or seeds if using.
Bake for 35-40 minutes or until the top is deep brown and it sounds hollow when tapped.
Bring out of the oven and carefully, but quickly slide it out of the pan onto a cooling rack to prevent soggy sides from steam.
Let cool completely, a few hours at least, before slicing if you want clean slices.
Store for up to 5 days in an airtight wrapping or container at room temperature. Freeze for up to 3 months.

*You may get more or less than 14 slices depending on the thickness of your cuts.

*Do not heat your water to hotter than 110°F or it can kill the yeast and prevent rising.