📝 About This Recipe
This loaf strikes the perfect balance between the rustic, nutty depth of stone-ground whole wheat and the delicate floral sweetness of pure honey. Unlike many dense health breads, this recipe utilizes a touch of bread flour and a double-rise method to achieve a surprisingly soft, pillowy crumb that stays moist for days. It is a wholesome, artisanal staple that fills your kitchen with the nostalgic aroma of a countryside bakery.
🥗 Ingredients
The Yeast Bloom
- 1 1/4 cups Warm water (between 105°F and 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Honey (taken from the total honey measurement to feed the yeast)
The Dough Base
- 2 cups Whole wheat flour (spooned and leveled; preferably stone-ground)
- 1 1/2 cups Bread flour (plus more for dusting the work surface)
- 1 1/2 teaspoons Kosher salt (fine sea salt also works well)
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 1/3 cup Honey (use a high-quality wildflower or clover honey)
- 2 tablespoons Whole milk (at room temperature for added richness)
The Finishing Touch
- 1 tablespoon Unsalted butter (melted, for brushing the crust)
- 1 tablespoon Rolled oats (for a decorative topping)
- 1 pinch Flaky sea salt (optional garnish)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm water, 1 teaspoon of honey, and the yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy and fragrant.
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2
Add the remaining honey, melted butter, milk, and the salt to the yeast mixture. Whisk lightly to combine.
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3
Add the 2 cups of whole wheat flour and 1 cup of the bread flour. Using the dough hook attachment on low speed, mix until the flour is mostly incorporated.
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4
Gradually add the remaining 1/2 cup of bread flour, one tablespoon at a time, until the dough begins to pull away from the sides of the bowl. The dough should be slightly tacky but not sticky.
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5
Knead the dough on medium-low speed for 5-7 minutes. You are looking for a smooth, elastic texture. If kneading by hand, transfer to a floured surface and work for 10 minutes.
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6
Lightly grease a large bowl with oil or butter. Shape the dough into a ball and place it in the bowl, turning once to coat the surface. Cover with a damp cloth or plastic wrap.
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7
Allow the dough to rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
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8
Gently punch down the dough to release the air. Turn it out onto a lightly floured surface and shape it into an 8-inch log.
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9
Place the log into a greased 9x5 inch loaf pan. Cover again and let rise for a second time for about 45-60 minutes, until the dough has risen about 1 inch above the rim of the pan.
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10
Preheat your oven to 350°F (175°C) while the bread finishes its second rise.
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11
Gently brush the top of the risen loaf with a little water or melted butter and sprinkle the rolled oats evenly over the top.
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12
Bake for 35-40 minutes. The loaf should be a deep golden brown and sound hollow when tapped on the bottom. An internal thermometer should read 190°F.
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13
Remove the bread from the oven and immediately brush the top with the remaining melted butter for a soft, shimmering crust.
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14
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This prevents the crumb from becoming gummy.
💡 Chef's Tips
Always check your yeast freshness; if it doesn't foam in step 1, your bread won't rise. Don't over-flour the dough; a slightly tacky dough yields a much softer loaf than a dry, stiff one. If the crust is browning too quickly, loosely tent the pan with aluminum foil after 25 minutes. For a vegan version, substitute the honey with maple syrup and the butter with coconut oil or vegan margarine. Store leftovers in an airtight bag at room temperature for up to 4 days, or freeze sliced for up to 3 months.
🍽️ Serving Suggestions
Slather a warm slice with salted cultured butter and an extra drizzle of honey. Use as the base for a gourmet turkey and cranberry sandwich with sharp white cheddar. Toast a slice and top with smashed avocado, red pepper flakes, and a poached egg. Pair a fresh slice with a bowl of creamy butternut squash or tomato basil soup. Serve alongside a hot cup of Earl Grey tea for a comforting afternoon snack.