Next to pie and popsicles, homemade bread is one of my favorite things to make. From round loaves to sandwich bread loaves, one of the more satisfying things in life is pulling a loaf of bread out of the oven and then cutting into said loaf while it is still warm right after baking.
When it comes to this honey wheat bread, it truly is one of the best breads I've ever tasted. It is super soft and makes a great foundation for a sandwich or as toast with butter and jam. Plus, it makes two loaves so you can enjoy one and then give one away so another person can enjoy this great bread. I hope this bread can brighten your day and someone else's if you ever just knead (see what I did there?) some bread!
Homemade Wheat Bread
makes 2 loaves
from Take a Megabite
3 1/2-4 cups all-purpose flour
2 1/2 cups whole wheat flour
4 1/2 teaspoons active dry yeast
1 tablespoon salt
1 cup milk
1 cup water
3 tablespoons unsalted butter
1 large egg
1/2 cup honey or maple syrup
Whisk together 1 cup all-purpose flour, the whole wheat flour, yeast and salt in a large bowl.
In a small saucepan, heat the milk, water, honey and butter until warm, but not hot (about 130F). Stir into the flour mixture, and then add the egg.
Add the remaining all-purpose flour (2 1/2-3 cups) and stir until almost combined. Dump the dough onto a lightly floured surface and knead until smooth and all the ingredients are well incorporated.
Spray a large bowl with cooking spray and place the dough in the bowl. Flip so that the dough is greased on top. Cover with plastic and allow to rise 1+ hours, or until doubled in size.
Once the dough has doubled, pat down and divide in half between two greased bread pans.
Allow the dough to rise in the pans until it peaks over the top of the pans, about 40 minutes to 1 hour.
After the dough's second rise, bake in a preheated oven 35-45 minutes, until the top is nicely brown and sounds hollow when tapped. Remove from oven and allow to cool on a wire rack.