Baking | Bread Recipes
ByStephanie Wilson
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This Healthy Honey Whole Wheat Bread recipe makes a tender, everyday loaf of bread that’s filled with healthy nutrients and fiber. A loaf I make often… and a family favorite. It’s perfect for spreading with butter, jam or even for making sandwiches with you’re going to love this easy homemade bread recipe!
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I know I’ve posted plenty of bread recipes before, but this Healthy Honey Whole Wheat Bread recipe is one of my go-to’s. It’s great for everyday eating and a little bit better for you than a regular white loaf.
Made with honey rather than the white sugar most bread recipes usually call for, I love that it is naturally sweetened yet still delicious!
How To Make Scalded Milk
This recipe calls for “scalded milk,” which is a bit unusual in a bread recipe but makes a tremendous difference in flavor.
Scalded milk denatures some of the protein in the milk and helps the bread to rise high. It also yields a mellow flavor, makes the crumb texture tender, and adds protein and minerals.
Here’s a quick video on how to scald milk I find really helpful.
Frequently Asked Questions
How long will this bread keep?
I always think homemade bread is best the day it is made. But, as it contains a little fat and sugar which act as preservatives covered out on the counter it should keep for at least 3 days. Leftover stale bread can always be used to make croutons for soup or salads!
Can you make this recipe in the bread maker?
I’ve got a specific recipe for Honey Whole Wheat Bread written for the bread machine!
Honey Whole Wheat Bread Recipe
An everyday loaf, Honey Whole Wheat Bread, that’s filled with healthy nutrients and fiber. A loaf I make often… and a family favorite.
5 from 1 vote
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Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Rising Time: 1 hour hour 40 minutes minutes
Total Time: 2 hours hours 30 minutes minutes
Servings: 24 servings
Author: Stephanie Wilson
Equipment
2 x 9 x 5 inch Loaf Pans
Ingredients
- 1 cup warm water
- 2 1/4 teaspoon active dry yeast
- 1 cup milk scalded
- 1/4 cup honey
- 2 tablespoons vegetable oil
- 3 cups unbleached all-purpoe flour
- 2 1/2 – 3 cups whole wheat flour
- 1 tablespoon salt
Instructions
Scald 1 cup of milk and allow it to cool about 10 minutes.
Pour water into a large bowl or the bowl of a stand mixer and sprinkle yeast over top. Let sit until yeast dissolves, about five minutes.
To the water and yeast mixture, stir in scalded milk, honey, and oil. Add all-purpose flour and whole wheat flour and stir by hand or with a dough hook until a dough forms, about 1 minute on low.
Add the salt and knead dough until it is smooth and springy, about 2 to 3 minutes on medium speed.
Form dough into a ball and place in a large bowl lightly coated with oil. Turn dough to coat with oil. Cover and let rise until doubled in size, about 1 hour.
Transfer dough to floured surface. Divide dough in half and form into two balls. Preheat the oven to 375°F. Grease two 9 x 5-inch loaf pans. Gently press and shape each ball into a 9 x 9-inch square. Fold into thirds, like folding a letter. Pinch the seam closed and place loaf seam-side down in prepared pan. Cover and let rise for 40 – 60 minutes.
Bake until loaves are golden-brown and sound hollow when tapped, about 35minutes. Remove from pans and let cool completely on wire rack.
Notes
I always think homemade bread is best the day it is made. But, as it contains a little fat and sugar which act as preservatives covered out on the counter it should keep for at least 3 days.
Nutrition
Calories: 114kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 0.3mg | Sodium: 296mg | Potassium: 86mg | Fiber: 2g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Course: Bread
Cuisine: American
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