Honey Whole Wheat Bread

[Mike Nolan]

Honey Whole Wheat Bread

Yield 2 loaves

Instructions

This recipe produces a bread with a nicely caramelized dark crust, with a lot of oven spring.

The dough also works well for making rolls, braided loaves, epis de ble, etc.

For a lighter version, start by soaking the whole wheat flour in 1 1/4 cup of water for an hour or two. Reduce the amount milk used by that same amount.

14-15 ounces (3.5 cups) bread flour
14-15 ounces (3.5 cups) whole wheat flour
2 Tablespoons vital wheat gluten (optional, but I seldom include it)
1/4 cup cracked wheat (optional but I always include it)
1/4 cup oil 2 ounces)
2 Tablespoons instant yeast
1/3 cup honey (4 ounces)
2 teaspoons salt
2 cups scalded milk (Note, if you want a denser loaf, don't scald the milk, just bring it up room temperature or heat it to about 80 degrees.)

Scald milk then allow to cool back to room temperature.

Mix ingredients, knead for 10 minutes. The dough should be somewhat tacky; if it is sticky, add more flour, if it is too dry add a few drops of water, or it won't seal up cleanly when shaped and the crumb will be less open.

Place dough in an oiled bowl, cover, and allow dough to rise until it has doubled in size, approximately 2 hours.

Divide dough into two equal parts, pre-shape into balls and allow to rest for 15-30 minutes, then shape and allow to rise another 60-90 minutes.

Bake at 375 degrees for 32-36 minutes or until internal temperature is 200 degrees. The loaf should be fairly dark on the bottom.

As an interesting variant add some or all of these: add 1/4 cup of wheat germ, 1/4 cup of wheat bran and 1/4 cup of cracked wheat. (Soaking the cracked wheat in the milk for a while will soften it, but that's not necessary.)

Recently I've been making it in loaf pans, easier to slice for sandwiches.

Here's a recent example (June 2026), this what I would call a semi-open crumb, I'm working with a new WW flour (Azure Standard), I'll probably lower both flours by 1/2 ounce next time.

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• This topic was modified 9 years ago by Mike Nolan.
• This topic was modified 7 years, 3 months ago by Mike Nolan.
• This topic was modified 4 months, 3 weeks ago by Mike Nolan.
• This topic was modified 3 weeks, 4 days ago by Mike Nolan.

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