Milk and Honey Wheat Bread
Indulge in the wholesome comfort of homemade Milk and Honey Wheat Bread, a soft and mildly sweet loaf that’s perfect for any occasion. This recipe combines the hearty goodness of whole wheat flour with the silky richness of warm whole milk, infused with natural honey for just the right touch of sweetness. The dough is kneaded to perfection for a smooth, elastic texture and baked to golden-brown perfection, filling your kitchen with a heavenly aroma. Simple ingredients like melted butter and active dry yeast work together to create a tender crumb that's ideal for sandwiches or slathering with butter and jam. With its rustic charm and nourishing flavor, this bread is as satisfying to make as it is to eat. Perfect for breakfast, lunch, or dinner, this Milk and Honey Wheat Bread will quickly become a household favorite!
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Recipe Information
Ingredients
- 1.25 cups Warm whole milk
- 0.25 cups Honey
- 3 tablespoons Unsalted butter, melted
- 2.25 teaspoons Active dry yeast
- 2 cups All-purpose flour
- 1.5 cups Whole wheat flour
- 1 teaspoon Salt
Instructions
In a small saucepan, gently warm the milk until it’s lukewarm (about 100-110°F). Remove from heat and stir in the honey and melted butter until fully combined.
Sprinkle the yeast over the milk mixture and let it sit for 5-7 minutes until foamy. This ensures the yeast is activated.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. Mix well.
Pour the milk and yeast mixture into the dry ingredients and mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Form the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
Once the dough has risen, punch it down gently and transfer it to a floured surface. Shape it into a loaf and place it in a greased 9x5-inch loaf pan.
Cover the loaf loosely with a towel and let it rise for another 30-40 minutes, or until it has risen slightly above the edge of the pan.
Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the pan and transfer to a wire rack to cool completely before slicing.
Enjoy your homemade Milk and Honey Wheat Bread with butter, jam, or as the base for your favorite sandwich.
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 2505 mg | 109% | |
| Total Carbohydrate | 380.6 g | 138% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 65.3 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 453 mg | 35% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1572 mg | 33% | |
*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.
