Honey Whole Wheat Bread
This delicious honey whole wheat bread has only ONE rise - (one!), and is a great homemade option for lazy people...just like me!
Servings loaves
Ingredients
- 12-15 cups whole wheat flour preferably hard white wheat
- 5 ¾ cups warm 105-115 F water
- 2 ½ tablespoons bread machine or instant yeast
- 2 tablespoons table salt
- ½ cup unsalted butter melted
- ⅔ cup honey
- ¼ cup plain Greek yogurt
- 2 heaping tablespoons vital wheat gluten
Instructions
- Mix 9 cups wheat flour and yeast in the bowl of a heavy-duty mixer. Add the warm water and mix well. Cover and allow to rise for 15 minutes.
- Add salt, honey, melted butter, yogurt, and vital wheat gluten. Mix well. Add remaining 3-6 cups of flour, mixing the dough at low speed, until the dough pulls away from the sides of the bowl and the dough barely sticks to your finger. Allow the mixer to knead the dough for an additional 5 minutes.
- While the dough is kneading, spray 4 9x5" bread pans with non-stick cooking spray. Set aside. Spray a work surface and your hands with non-stick cooking spray.
- Turn the dough onto the prepared work surface. It should be very easy to work with. Press the dough into an even circle or square and divide the dough into 4 equal pieces. Press the dough into a rectangle that is about 8½-9" on the long side. Roll it into a smooth log and place into a prepared pan. Repeat with remaining dough pieces. Cover and let rise for 45-60 minutes or until the dough is rounding over the tops of the pans.
- Carefully place the pans onto the middle rack of a cold oven. Turn oven onto 350℉ and bake for 32-40 minutes or until the tops are golden brown and, if you're feeling awesome, an instant-read thermometer reads 200℉. Remove from oven and run a stick of cold butter over the tops of the bread. When cool, remove from pans. Use immediately or freeze loaves for future use.
If you have changed the yield above on the recipe card to make more or less loaves, click on "metric" under the ingredient list and measure your ingredients by weight, in grams. For each loaf you plan to make, you will start with 270g of flour.
If you're making more or less than four loaves, you will add an additional 90-180g of flour per loaf here.
Notes
- Nutritional information reflects 1 loaf of bread, not an individual serving size.
No Vital Wheat Gluten?
- If you cannot get vital wheat gluten, use your whole wheat flour for the initial mix and then use white bread flour for the additional flour, only as much as needed to obtain a dough that is pulling away from the sides of the bowl and behaving as the directions above instruct.
- All purpose flour may be used this way as well, but the bread flour will provide better structure and rise.
- You can also use 100% whole wheat bread flour in place of all the flour and omit the vital wheat gluten.
Nutrition
Serving: 1loaf, Calories: 1620kcal, Carbohydrates: 307g, Protein: 51g, Fat: 32g, Saturated Fat: 16g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 3525mg, Potassium: 1368mg, Fiber: 39g, Sugar: 48g, Vitamin A: 750IU, Vitamin C: 0.3mg, Calcium: 163mg, Iron: 13mg
Calories: 1620kcal
Cost: $9
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