This is a really tasty and healthy recipe for homemade honey wheat bread. Its a high fibre bread made with 70% whole wheat flour and naturally slightly sweetened by the honey. Given that this is a predominantly whole wheat bread its surprisingly light and airy. Most of us homebakers presume a highly whole wheat loaf will be a little heavy, tough and sometimes even crumbly in texture. This loaf has a soft interior with a nice thin-ish crust and slices beautifully. What is especially nice about this bread, in contrast to many homemade whole wheat bread, is that I have found that children also like to eat this nutritious bread. Maybe its the subtle sweetness from the addition of honey, whatever it is, I am happy to make my kids nutella sandwiches that are somewhat healthier by using my homemade honey wheat bread. I chose to use a dark liquid honey in this recipe, darker honeys, such as Macadamia and Linden Honeys are typically made from bees in woodland areas and have a strong herby flavour. I also like the added colour form the honey in the final loaf, especially in the crust. But any honey will work in this recipe.
Recipe for homemade honey wheat bread
Ingredients for 2 medium loaves
700g wholewheat flour
300g strong bread flour (or 550 german flour)
720g warm water
15g instant dried yeast
25g brown sugar.
1. In a large mixing bowl combine the wholewheat flour, bread flour and water and mix well. Leave to fully hydrate for 20-30 minutes.
2. Add the yeast, salt, honey and sugar and mix well. Knead for 10 minutes either by hand or with the dough hook of your electric mixer. either way make sure to finish the kneading off by hand with some good stretches and folding to add real strength to the dough.
3. Form the dough into a tight ball, place in a lightly oiled bowl, cover with plastic wrap and leave at room temperature for 1.5 hours or until at least doubled in size.
4. Once well risen turn the dough out onto a floured work surface and divide into 2 roughly equal pieces. Form your loaves by flattening out each piece into a rough rectangle, then fold it in on itself until you have a neat oval shaped log.
5. Place the loaves on a baking sheet with paper or a baking peel and leave to re-rise for ~45 minutes, or until a finger indent slowly springs back. Pre-heat your oven with baking stone or sheet inside to 250 degrees and add a tray of water onto the oven floor to provide steam during the bake.
6. When the loaves are well prooved slide them onto the pre-heated baking stone and bake at 250 degrees for 15 minutes. Then reduce the heat to 200 degrees and bake for a further 40-45 minutes until the loaves are a deep brown colour.
7. Cool and enjoy with cold butter, to really taste the earthy flavour of the wholewheat and the subtle herby sweetness of the honey.