Honey Wheat White Bread
Golden, soft, and lightly sweetened with honey, this Honey Wheat White Bread strikes the perfect balance between wholesome whole wheat goodness and the pillowy texture of white bread. Made with a harmonious blend of all-purpose and whole wheat flours, this recipe offers a subtle hint of nuttiness, while the honey adds a natural sweetness that’s simply irresistible. Perfectly leavened for an airy, tender crumb, this homemade bread pairs beautifully with everything from butter and jam to hearty sandwich fillings. With just 20 minutes of preparation and classic techniques like kneading and proofing, this recipe is a delightful way to bring the satisfaction of artisan bread baking into your own kitchen. Whether you’re a seasoned baker or trying bread-making for the first time, this loaf promises results that will have you making it again and again!
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Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 1.5 cups Warm water
- 0.25 cup Honey
- 2 tablespoons Unsalted butter, melted
- 1.5 teaspoons Salt
- 3 cups All-purpose flour
- 1 cup Whole wheat flour
Instructions
In a large mixing bowl, dissolve the active dry yeast in warm water. Let it sit for about 5 minutes until it becomes frothy, indicating that the yeast is active.
Add the honey, melted butter, and salt to the yeast mixture. Stir until the honey thoroughly dissolves.
Gradually add the all-purpose flour and whole wheat flour to the bowl, mixing continuously. Once the dough begins to come together, turn it out onto a lightly floured surface.
Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed, but be careful not to add too much.
Place the kneaded dough into a greased bowl, turning it once to coat all sides. Cover the bowl with a clean cloth and allow the dough to rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Once risen, gently punch down the dough to release any air. Turn it out onto a floured surface and shape it into a loaf.
Place the shaped loaf into a greased 9x5-inch loaf pan. Cover it loosely with the cloth and let it rise again until it has doubled in size, approximately 30-45 minutes.
Preheat your oven to 375°F (190°C).
Bake the bread in the preheated oven for 30-35 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 5 minutes, then remove it from the pan and transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3561 mg | 155% | |
| Total Carbohydrate | 413.6 g | 150% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 50.3 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1052 mg | 22% | |
*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.
