Dairy-Free Honey Wheat White Bread
Discover the perfect balance of wholesome and comforting flavors with this Dairy-Free Honey Wheat White Bread recipe. Crafted with a blend of nutrient-rich whole wheat and fluffy all-purpose flour, this homemade loaf is naturally sweetened with honey and enriched with olive oil for a tender crumb—all without any dairy. Ideal for those with dietary restrictions or anyone seeking a healthier bread option, the recipe features straightforward steps like hand-kneading and double rising for a delightfully fluffy texture. Ready in just over two hours and yielding 12 servings, this versatile bread is perfect for sandwiches, toast, or enjoying warm with your favorite spread. With its golden crust and soft interior, this dairy-free delight is sure to become a household favorite! Keywords: Dairy-Free Bread, Honey Wheat Bread, Homemade Bread Recipe, Wheat White Bread, No Dairy Baking.
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Recipe Information
Ingredients
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 3 tablespoons Honey
- 3 tablespoons Olive oil
- 2 cups All-purpose flour
- 1 cup Whole wheat flour
- 1.5 teaspoons Salt
Instructions
In a large mixing bowl, combine the warm water and honey. Stir to mix.
Sprinkle the active dry yeast over the top of the water-honey mixture. Let it sit for about 5-10 minutes until it becomes foamy.
Add the olive oil to the yeast mixture, stirring gently to combine.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, and salt.
Gradually add the dry ingredients into the wet ingredients, stirring with a wooden spoon or using a stand mixer with a dough hook. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
Place the kneaded dough into a lightly oiled bowl, turning once to coat the dough with oil. Cover the bowl with a clean cloth and let rise in a warm place for 1 to 1.5 hours, or until the dough has doubled in size.
Punch down the risen dough and shape it into a loaf. Place it into a greased 9x5-inch loaf pan.
Cover the loaf pan with a cloth and let the dough rise again for about 30 minutes, or until it has risen above the edge of the pan.
Preheat the oven to 350°F (175°C).
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3558 mg | 155% | |
| Total Carbohydrate | 324.8 g | 118% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 52.7 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
