Honey Whole Wheat Bread

A wholesome, hearty loaf that uses honey instead of sugar to feed the yeast and add a gentle sweetness. The honey keeps the bread moist for days and gives the crust a gorgeous golden color.

Method

1. 1

   Proof the yeast

   In a large bowl, combine warm water and honey. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy and fragrant. If nothing happens, your water was too hot or yeast is old.

   💡 Water should be between 105–115°F — warm to the wrist but not hot.

   ⏱ 10 min
2. 2

   Mix the dough

   Add olive oil and salt to the yeast mixture. Stir in whole wheat flour, then add all-purpose flour one cup at a time until a shaggy dough forms.

3. 3

   Knead

   Turn dough out onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic, adding flour as needed to prevent sticking.

   💡 The dough is ready when it springs back when poked.

   ⏱ 10 min
4. 4

   First rise

   Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.

   💡 The oven with just the light on is a perfect proofing environment.

   ⏱ 60 min
5. 5

   Shape and second rise

   Punch down the dough, shape into a loaf, and place in a greased 9×5" loaf pan. Cover and let rise again for 30–45 minutes.

   ⏱ 45 min
6. 6

   Bake

   Preheat oven to 375°F. Bake for 30–35 minutes until deeply golden and hollow-sounding when tapped on the bottom. Internal temp should reach 190°F.

   ⏱ 35 min
7. 7

   Cool

   Let cool in the pan for 10 minutes, then transfer to a wire rack. Wait at least 30 minutes before slicing — the interior is still cooking.

   ⏱ 30 min