Life-Changing Homemade Honey Wheat Bread

There’s something incredibly satisfying about baking bread at home. The aroma filling your kitchen, the warmth of a fresh loaf, and that first bite with butter melting on top – it’s pure comfort! If you’re looking for a recipe that’s both simple and incredibly rewarding, Chef Dee Lawyne’s Homemade Honey Wheat Bread is sure to become a family favorite.

A Recipe Born from the Baking Boom

The ‘baking boom’ of 2020 introduced many of us to the therapeutic joys of kneading dough and creating delicious treats from scratch. This recipe emerged from that era, offering a straightforward approach to a wholesome honey wheat bread that’s perfect for bakers of all levels. It’s a taste of comfort and a testament to the simple pleasures found in the kitchen.

Gather Your Ingredients

To create this delightful loaf, you’ll need a few key ingredients. The recipe calls for 100% whole wheat flour, warm water, olive oil, honey for that touch of sweetness, yeast for leavening, kosher salt, and an optional teaspoon of gluten to help with texture.

• 4 1/2 cups 100% whole wheat flour (or 576 grams)
• 1 1/2 cups warm water
• 1/3 cup olive oil
• 1/2 cup honey
• 1 tsp gluten (optional)
• 2 tsp kosher salt
• 1 Tbs yeast

Step-by-Step Baking Instructions

The process starts by activating the yeast in warm water. While that sits, combine the salt, vital wheat gluten (if using), and most of the flour in a stand mixer bowl. Add the olive oil and honey to the yeast mixture, then pour it into the dry ingredients. Mix on low speed until combined, then gradually add more flour until the dough pulls away from the sides of the bowl.

Knead the dough on a floured surface for about 10 minutes, or use a dough hook on medium-low speed for 5-6 minutes until it’s smooth and elastic. Place the dough in an oiled bowl, cover, and let it rise until doubled. Once risen, punch down the dough, shape it into your desired loaf pan (a 9×5 inch pan for a 2-pound loaf or two 1-pound pans), cover again, and let it double one more time.

Finally, bake at 350°F (175°C). A 2-pound loaf will take about 35-40 minutes, while 1-pound loaves need 25-30 minutes. The bread is ready when it reaches an internal temperature of 190°F (88°C) or sounds hollow when tapped on the bottom.