Oven Baked Honey Wheat Bread
Submitted by wildrebelbabe112179
Traditional oven-baked honey wheat bread made with whole wheat flour, enriched white flour, skim milk, warm honey, and applesauce or prune puree for moisture. Hand-kneaded, raised twice, baked in two loaf pans at 375°F for 40-50 minutes.
YIELD
24 servingsPREP
35 minCOOK
50 minREADY
85 minThis oven baked honey wheat bread is for those who prefer the hands-on satisfaction of traditional bread making.
The dough starts by dissolving yeast in warm water, mixing with whole wheat flour, skim milk, and salt, then adding warmed honey and applesauce or prune puree (which adds moisture without fat).
After kneading in enriched white flour, the dough rises twice: first as a ball until doubled, then punched down, divided between two greased pans, and raised again before baking.
The result is hearty, honey-sweetened bread with a deep brown crust and tender crumb.
Pro Tips
- Warm the honey: Slightly heated honey incorporates more smoothly into dough
- Knead test: Dough is ready when it springs back when poked and feels smooth, not sticky
- Rising environment: Place covered dough in turned-off oven with a pan of hot water for ideal rising conditions
- Crust color: Aim for deep golden brown, almost mahogany; that’s where the flavor lives
- Slicing trick: Let loaves cool completely before slicing for clean cuts that don’t compress
Ingredients
Directions
In a large bowl, dissolve yeast in ⅔ cup warm water; add 3 cups whole wheat flour, milk and salt. Stir.
Warm honey, pour over flour mixture; add applesauce/prune puree.
Beat until smooth, using low speed of electric mixer.
Gradually add remaining whole wheat and enriched white flour; stir with a wooden spoon to soft dough stage.
Form into a ball.
Knead 5 minutes on a lightly floured surface.
Divide dough in half; knead 10 minutes.
Cover bread with waxed paper. Place dish towel over top.
Put in warm place and let raise until doubled in volume. Uncover and punch down.
Divide into two loaf pans sprayed with Pam.
Cover with waxed paper.
Let raise in warm place until doubled in volume again.
Bake at 375℉ (190℃) F 40 to 50 minutes, or until deep brown on top.
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