Honey Wheat Bread
Nothing fills the homestead with a better aroma than fresh bread baking in the oven. This wholesome honey wheat bread uses our raw Dulzura honey to create a soft, tender crumb and a beautiful golden crust. It's perfect for sandwiches, toast, or simply slathered with butter warm from the oven.
Ingredients
- 3 cups whole wheat flour
- ⅓ cup raw Dulzura honey (from Gone Country Farms)
- 1¼ cups warm water (about 110°F)
- ¼ cup melted butter or coconut oil
- 1 packet (2¼ teaspoons) active dry yeast
- 1 teaspoon sea salt
Instructions
- Activate the yeast: In a large bowl, combine the warm water, honey, and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy. This means your yeast is active and ready to work!
- Mix the dough: Add the melted butter (or coconut oil), salt, and whole wheat flour to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. It will look rough at first—that's normal.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. Push, fold, and turn the dough until it becomes smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time.
- First rise: Place the dough in a greased bowl and turn it once to coat all sides with oil. Cover with a warm, damp towel or plastic wrap and let rise in a warm spot for about 1 hour, or until doubled in size.
- Shape the loaf: Punch down the dough to release air bubbles, then shape it into a loaf. Place the dough seam-side down in a greased 9x5-inch loaf pan.
- Second rise: Cover the loaf pan with a towel and let the dough rise for another 30-45 minutes, until it crowns about 1 inch above the rim of the pan.
- Bake: Preheat your oven to 350°F. Bake the loaf for 30-35 minutes, until the top is golden brown and the loaf sounds hollow when tapped. If the top is browning too quickly, tent it with foil during the last 10 minutes.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely before slicing. (Or slice it warm if you can't resist!)
Farm Kitchen Tips
Warm water is key. If your water is too hot, it will kill the yeast. Too cold, and the yeast won't activate. Aim for 110°F—it should feel warm but not hot to the touch.
Don't skip the kneading. Kneading develops gluten, which gives the bread its structure and soft texture. Trust the process—your arms will get a workout, but it's worth it!
Store properly. Once cooled, wrap the bread in plastic wrap or store in an airtight container. It will keep for 3-4 days at room temperature, or freeze for up to 3 months.
Why We Love This Recipe
This honey wheat bread has been a staple on our homestead for years. The raw honey adds natural sweetness and helps keep the bread moist for days. It's wholesome, filling, and makes your kitchen smell like a dream. Whether you're new to bread baking or a seasoned pro, this recipe is foolproof and always delivers.
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