1. Mix the first half of the flour with dry ingredients
2. Add warm water and beat on low for 1 minute, scraping bowl regularly
3. Beat on medium for another 1 minute, scraping bowl regularly
4. Move to kneading as the remaining flour is added bits at a time until the dough is smooth and springy
5. Knead dough for up to 10 minutes (if by hand) and at least 3 minutes (if in KitchenAid mixer) or until it feels right in elasticity (whole wheat flour is always going to make a more dense bread, so be conscientious about overworking the gluten during the kneading stage)
6. Oil bowl and shape dough into a ball then roll it around in the bowl to coat with oil
7. Leave to rise, covered with a clean towel, for 40-60 minutes, or until double in size (best if left in a warm place), dough is risen when indentations remain after being poked
8. Prepare the baking vessel (pizza stone does just fine for a rustic shaped bread, just be sure to pre-heat the stone with the oven) with desired oil or flour for easy removal of loaf
9. Gently punch down the risen dough and then shape into a loaf or mound
- Dough be rolled out into 18x9 inch sheet to then be rolled up with the ends and seam tucked under to form a loaf
- As the loaf is shaped, be cautious about tearing the gluten strands in the dough, whole wheat has sharp bits that can prevent pockets of gas remaining sealed if worked too aggressively
11. Brush loaf with remaining melted butter then lightly slice a shallow furrow onto the top of the loaf and drizzle a little more butter into the full length of the furrow
12. Leave to rise, uncovered, for 35-50 minutes, or until double in size
13. Ensure the top oven rack is low enough that about the top of the loaf will be roughly in the middle of the oven
14. Bake 40-45 minutes, or until loaf sounds hollow when knocked upon
15. Remove from pan immediately and place on cooling rack
16. Once cooled, slice into about 1/2 inch slices (about 16 in total) and store in an airtight container
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Whole Wheat Honey Bread recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
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Please consult with your doctor before making any changes to your diet.
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Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
