Whole Wheat Honey Bread
In the bowl of a stand mixer fitted with the dough hook attachment add the water & yeast. Let stand for 5 minutes to allow the yeast to activate. Add the honey, flours, salt, butter & whole milk. Turn mixer on low speed & knead until dough is smooth & elastic, about 5 minutes.
Ingredients
- 1/2 cup water, warm to touch
- 2 teaspoons Fleschimann’s Quick Rise Instant Yeast
- 3 tablespoons honey
- 1 1/2 cups whole wheat flour
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 3 tablespoons unsalted butter, softened
- 3/4 cup whole milk, warm to touch
Method
In the bowl of a stand mixer fitted with the dough hook attachment add the water & yeast. Let stand for 5 minutes to allow the yeast to activate.
Add the honey, flours, salt, butter & whole milk. Turn mixer on low speed & knead until dough is smooth & elastic, about 5 minutes.
Shape into a ball, transfer back to bowl, cover & let rise until doubled in size, about 1 hour.
On a lightly floured surface, roll out dough to roughly a ½-inch thick rectangle & tightly roll into a log.
Transfer to a lightly greased loaf pan, cover & let rise for 30 minutes. Preheat the oven to 350(f) degrees as the dough rises.
Bake until golden on top & cooked throughout, about 40 to 45 minutes. If the top begins to brown too quickly, tent with foil.
Let cool to room temperature before slicing & serving.
