Whole Wheat Honey Bread with Optional Oat Topping Recipe
This wholesome whole wheat bread recipe yields a soft, slightly sweet loaf with a tender crumb and a golden crust. Made with a mixture of warm water, milk, honey, whole wheat flour, and a touch of lemon juice for brightness, it undergoes a two-stage rising process to develop flavor and texture. Optional oat topping adds a rustic finish, making it perfect for sandwiches or toast.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours 10 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Liquid Ingredients
- 1 cup (240ml) water, warmed to about 110°F (43°C)
- 1/3 cup (80ml) whole milk, warmed to about 110°F (43°C)
- 3 Tablespoons (63g) honey
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1 teaspoon fresh lemon juice (or apple cider vinegar)
Main Dry Ingredients
- 2 cups (260g) whole wheat flour (spooned & leveled)
- 1 and 1/3 cups (173g) whole wheat flour (spooned & leveled), plus more as needed
- 1 and 1/4 teaspoons salt
- 2 and 1/4 teaspoons (7g) active dry or instant yeast (1 standard packet)
Optional Topping
- 1 beaten egg white
- 1 Tablespoon whole oats
Instructions
- Prepare the sponge: In a large bowl or stand mixer bowl, whisk together warm water, warm milk, and yeast. Add 2 cups of whole wheat flour and stir until a thick batter forms. Cover lightly and let it rise at room temperature until doubled in size, about 60–90 minutes, sometimes up to 2 hours.
- Add the remaining ingredients: Stir in honey, softened butter, lemon juice, the remaining 1 and 1/3 cups of whole wheat flour, and salt. Mix with a dough hook or wooden spoon on medium speed for about 3 minutes until the dough pulls away from the bowl sides. Add small amounts of flour if dough is too wet.
- Knead the dough: Knead the dough for 8–10 minutes either using the mixer’s dough hook or by hand on a floured surface. Add up to 1 tablespoon flour at a time if sticky, until dough is soft and slightly tacky but not dry. The dough should bounce back slowly when poked.
- First rise: Lightly grease a large bowl with oil or nonstick spray, place the dough inside, turning to coat all sides. Cover and allow to rise in a warm place until doubled, approximately 1.5–2 hours.
- Grease loaf pan: Prepare a 9×5-inch loaf pan by greasing it lightly.
- Shape the dough: Punch down the risen dough to release air. On a floured surface, roll the dough into an approximately 8×15-inch rectangle. Roll it up into an 8-inch log and place it seam side down into the greased loaf pan.
- Second rise: Cover the shaped loaf and allow it to rise until about 1 inch above the pan rim, about 45–60 minutes.
- Preheat the oven: Adjust the oven rack to a lower position and preheat the oven to 350°F (177°C) to promote even baking and avoid over-browning the top.
- Optional oat topping: Just before baking, brush the risen loaf with beaten egg white and sprinkle whole oats evenly on top if using.
- Bake the bread: Bake for 36–40 minutes until golden brown. Tent the loaf with foil if it browns too fast (usually around 20 minutes). The bread is done when it sounds hollow when tapped or has an internal temperature of 195–200°F (90–93°C). Remove from oven and cool in pan on a rack for a few minutes.
- Cool and store: Remove bread from pan once slightly cooled and let cool completely before slicing for best texture. Store leftover bread tightly covered at room temperature for up to 1 week.
Notes
- Use warm liquids at about 110°F (43°C) to activate yeast optimally.
- If dough is too sticky during mixing or kneading, add flour gradually to avoid a dry dough.
- Allow enough rising time; cooler environments may require longer first and second rises.
- Adding the optional oat topping gives a beautiful rustic look and texture, but it is optional.
- Letting the bread cool completely before slicing helps achieve clean slices.
- For best results, use a stand mixer with a dough hook for easier kneading.
