Whole Wheat Bread Hayes
Discover the wholesome goodness of homemade "Whole Wheat Bread Hayes," a hearty and versatile loaf perfect for sandwiches, toast, or savoring on its own. This recipe combines the nutty richness of whole wheat flour with just a touch of all-purpose flour for a balanced texture, while honey and olive oil add subtle sweetness and moisture. Using instant yeast makes the process both simple and efficient, with minimal prep time but maximum flavor. With an optional milk-brushed crust for added softness and an irresistibly golden finish, each slice is as delicious as it is nourishing. Whether you're a seasoned baker or new to bread-making, this foolproof recipe ensures a soft, fluffy interior and a perfectly baked crust every time.
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Recipe Information
Ingredients
- 3.5 cups whole wheat flour
- 1 cup all-purpose flour
- 2.25 teaspoons instant yeast
- 1.5 teaspoons salt
- 1.75 cups warm water
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons milk (optional, for brushing)
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, and salt. Stir to mix thoroughly.
In a separate bowl, combine the warm water, honey, and olive oil. Make sure the water is warm to the touch but not too hot (about 110°F/43°C).
Gradually add the wet ingredients into the dry ingredients. Stir with a wooden spoon or use a stand mixer with a dough hook attachment until the mixture comes together into a sticky dough.
Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic. Alternatively, knead with a stand mixer for about 5-6 minutes.
Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours or until doubled in size.
Once the dough has risen, punch it down gently to release excess air. Shape it into a loaf and place it into a greased 9x5-inch loaf pan.
Cover the pan and let the dough rise again for 30-45 minutes, or until it has risen about 1 inch above the edges of the pan.
Preheat your oven to 375°F (190°C) while the dough is undergoing its second rise.
Optional: Brush the top of the dough with milk for a softer crust.
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 3578 mg | 156% | |
| Total Carbohydrate | 436.1 g | 159% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 39.2 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 201 mg | 15% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1971 mg | 42% | |
*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.
