Wheat Bread 2 Loaves
Enjoy the wholesome goodness of homemade Wheat Bread with this easy-to-follow recipe that yields two beautifully golden loaves. Made with a blend of whole wheat flour and all-purpose flour, this bread strikes the perfect balance between hearty texture and soft, airy crumb. Sweetened naturally with honey and enriched with a touch of vegetable oil, it’s bursting with warm, rustic flavor. Kneaded to perfection and twice-risen, this bread offers a tender yet sturdy structure ideal for sandwiches, toast, or simply slathering with butter. With just 20 minutes of prep time and simple pantry staples, this recipe is a must-try for bread lovers seeking a deliciously satisfying baking project. Keywords: homemade wheat bread, two loaves recipe, easy bread baking, whole wheat bread recipe, honey-sweetened bread.
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Recipe Information
Ingredients
- 2 cups Warm water (110°F/45°C)
- 1 tablespoon Active dry yeast
- 0.333 cup Honey
- 0.25 cup Vegetable oil
- 2 teaspoons Salt
- 3.5 cups Whole wheat flour
- 2.5 cups All-purpose flour
Instructions
In a large mixing bowl, combine warm water and honey. Stir until the honey is dissolved.
Sprinkle the active dry yeast over the honey-water mixture and let it sit for 5-10 minutes until foamy.
Add vegetable oil and salt to the yeast mixture. Stir to combine.
Gradually add whole wheat flour, one cup at a time, mixing after each addition. When the mixture becomes a thick dough, begin adding the all-purpose flour.
Turn the dough out onto a floured surface and knead for 8-10 minutes, adding flour as necessary to prevent sticking. The dough should be smooth and elastic.
Place the kneaded dough into a lightly oiled bowl, turning it to coat. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
Punch the dough down to release any air pockets. Divide it into two equal portions.
Shape each portion into a loaf and place them into two greased 9x5-inch loaf pans.
Cover the pans with a damp towel and let the dough rise again for 30-40 minutes, or until they've doubled in size.
Preheat the oven to 375°F (190°C). Bake the loaves for 25-30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
Remove the loaves from the pans and let them cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.5 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 7 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 81 mg | 2% | |
*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.
